Instant Pot® Chicken Enchiladas

I created this recipe many years ago for my hubby who does not like the traditional sour cream sauce on his chicken enchiladas. It's been a hit with family and friends ever since. Now with our Instant Pot® it's been improved and made better than ever! For a different take on chicken enchiladas that will make everyone happy, give this one a try!

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 222 Calories

Ingredients

• 1 teaspoon salt
• ½ cup chopped onion
• 1 teaspoon ground cumin
• ½ cup chicken broth
• 1 ½ teaspoons chili powder
• 1 (10 ounce) can enchilada sauce
• olive oil
• 3 cups shredded Monterey Jack cheese, divided
• 1 (4 ounce) can chopped green chilies
• 1 ½ pounds skinless, boneless chicken breasts, or more to taste
• 2 (10 ounce) cans green enchilada sauce, divided
• 2 jalapeno peppers, chopped, or more to taste
• 16 corn tortillas, or more to taste

Recipe Instructions

Step 1

Bake in the preheated oven for 20 to 25 minutes.

Step 2

Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

Step 4

Mix chili powder, salt, and cumin together in a bowl. Rub mixture over the chicken.

Step 5

Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Step 6

Combine 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapenos in a large mixing bowl. Stir to thoroughly blend.

Step 7

Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add to the mixing bowl with the cheese mixture. Stir until chicken mixture is blended.

Step 8

Heat olive oil in a skillet. Soften tortillas 1 at a time by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.

Step 9

Spoon 2 to 3 tablespoons chicken mixture onto a tortilla, roll up, and place seam-side down into the prepared baking dish. Repeat with remaining tortillas and mixture.

Step 10

Combine 1 can green enchilada sauce and red enchilada sauce in a bowl and pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese on top.