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Instant Pot Chicken Enchiladas

Super simple chicken enchilada dish to get dinner to your table without a whole lot of effort! The instant pot and enchilada sauce do all of the work!
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Prep Time:5 minutes
Cook Time:50 minutes
Total Time:55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, enchiladas, entree, instant pot, tex-mex
Servings: 6 people
Author: Fun for Life Mama

Equipment

  • Instant Pot

Ingredients

  • 3 lbs boneless, skinless chicken thighs
  • 1 15 oz jar enchilada sauce (I use Siete enchilada sauce)
  • 12 tortillas
  • 2 cups cheddar cheese, grated

Instructions

To cook the chicken:

  • In an instant pot, add the chicken thighs, 1 cup of water, ½ cup enchilada sauce, 1 tsp salt, and a few cracks of pepper. Pressure cook on high for 15 minutes. When finished, allow instant pot to naturally release for 10 minutes. After that, manually release any remaining pressure, carefully. Remove lid and let chicken cool for 10 minutes before transferring to a cutting board. Shred chicken with two forks.

To make the enchiladas:

  • Preheat oven to 400 degrees. Pour ½ cup enchilada sauce into bottom of a 9x13 inch baking pan, spread evenly. Dip one tortilla in the chicken cooking liquid inside instant pot, place on cutting board and add around ¼ cup pulled chicken and wrap up. Place enchilada seam side down into baking dish. Repeat with remaining tortillas.
  • Pour 1 cup of enchilada sauce over top and then top with grated cheese. Cover the baking pan tightly with foil and bake for 30 minutes or until bubbly. Remove foil and broil for 2 minutes until the cheese is browned. (Watch closely, so it doesn't burn!)
  • Garnish with chopped cilantro. Enjoy!

Notes

I use green and red enchilada sauce interchangeably. It's great with either!