Instant Pot Chicken Enchiladas

If you’re anything like me, you’re always looking for dinners that hit the table with a ton of flavor, without hours of fuss. These Instant Pot Chicken Enchiladas are one of my favorite ways to get that rich, comforting, Mexican-inspired vibe at home—even on a weeknight.

I’ve made these so many times that my family practically cheers when they smell them in the oven. It’s cheesy, saucy, and the chicken comes out juicy every single time thanks to the Instant Pot.

Why I Love Making These Enchiladas

One thing I learned pretty quickly cooking for my family is that no one likes a dry enchilada. The filling needs to be moist, flavorful, and saucy enough to soak the tortillas just right without turning them to mush.

When I first started making enchiladas at home, I used to rely on canned sauce and those spice packets from the store. They’re fine in a pinch, but they never really gave that deep, layered taste I wanted. Making your own sauce in the Instant Pot is so easy—and the difference is huge.

My kids love these because they’re smothered in cheese and have that perfect balance of mild heat and savory flavor. I love them because I can make the sauce and filling all in one pot without dirtying the whole kitchen.

What You’ll Need for the Best Chicken Enchiladas

I always tell friends that the real magic in enchiladas isn’t the fancy toppings—it’s that homemade sauce.

Here’s what goes in mine:

• Tomato sauce – This is the base of the sauce, giving that deep, classic flavor. I use whatever canned tomato sauce I have on hand.
• Chicken broth – Adds depth and keeps everything moist. Don’t skip it.
• Onions and garlic – These aromatics give that signature homemade taste.
• Jalapeno (optional) – I’ll be honest, I often leave this out if the kids are being picky, but I love the subtle heat it adds.
• Spices – Cumin, chili powder, a pinch of oregano. Trust me, it’s worth measuring these out instead of using a packet.
• Chicken breasts – They cook right in the sauce, stay juicy, and shred beautifully.

You don’t need anything fancy—most of these are pantry staples in my house.

How I Make Instant Pot Chicken Enchiladas

This is how I do it on a busy night when I want real comfort food without the mess.

Make the Chicken Filling

1. Load Up the Instant Pot
   I toss in the tomato sauce, broth, diced onion, garlic, spices, and sometimes that jalapeno if I’m feeling it. Then the chicken goes right on top. I give it all a good stir so the flavors start mingling.
2. Pressure Cook
   I set it to High Pressure for 10 minutes. Once it’s done, I let it sit for another 10 for a natural release before quick-releasing the rest. This keeps the chicken super tender.
3. Shred the Chicken
   I usually let the chicken cool a bit, then shred it with two forks right on a plate. Sometimes I do it directly in the pot if I’m feeling lazy.
4. Blend the Sauce (Optional)
   If you want a smoother sauce, you can use an immersion blender. I usually do this because my family prefers a velvety sauce.
5. Moisten the Filling
   This is the trick: I stir 3–4 tablespoons of that gorgeous sauce back into the shredded chicken so it’s juicy and flavorful. Dry filling is just not an option in my kitchen.

Assemble and Bake

1. Prep the Dish
   I spray my trusty 9×13 baking dish so nothing sticks, then spread about half a cup of the enchilada sauce on the bottom. This step is like insurance for perfect, saucy enchiladas.
2. Roll the Tortillas
   I lay out my tortillas (usually flour because they hold up better for baking), spoon in the chicken, add a handful of shredded cheese, and roll them up. Don’t overthink it—neatness is optional.
3. Arrange and Sauce
   I place them seam-side down in the dish, pour the rest of the sauce all over, then finish with more cheese. The more, the merrier, right?
4. Bake
   I cover them with foil and bake at 350°F for about 20–30 minutes until everything is heated through and the cheese is melted and bubbly. Sometimes I’ll pull the foil off at the end for a few minutes to get a nice golden top.

My Favorite Ways to Serve Chicken Enchiladas

I usually just bring the baking dish straight to the table and let everyone help themselves. But toppings are where you can make it really special.

Here’s what we often have on the side:

• Sour cream – My kids can’t eat theirs without it.
• Avocado or guacamole – If I have ripe avocados, it’s a no-brainer.
• Diced red onion – For a little crunch and sharpness.
• Shredded lettuce and diced tomatoes – Makes it feel fresh.
• Pico de Gallo – Just diced tomato, onion, cilantro, and a bit of lime. Simple and bright.
• Jalapenos – Fresh or pickled, for anyone who likes heat.

Sometimes we’ll have a pot of rice or a bowl of simple black beans on the side.

Personal Tips and Tricks

I’ve learned a few things making these dozens of times:

• Warm the tortillas first – They’re easier to roll and less likely to crack. A quick microwave with a damp paper towel works.
• Cheese matters – I usually buy a block and shred it myself. It melts so much better than the pre-shredded kind.
• Batch cooking – The filling freezes well. I often double the chicken part and freeze half for another night.
• Adjust the heat – I love a spicy enchilada, but I always keep it mild if the kids are eating. I just put hot sauce on mine at the table.

Storage and Leftovers

Enchiladas are one of those meals that taste even better the next day.

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I usually pop them in the oven covered with foil at 300°F until warmed through. Microwave works too, but I find the oven keeps the texture better.

You can freeze them baked or unbaked. I like freezing them before baking so they’re fresh when I want them. Just thaw in the fridge overnight and bake as usual.

FAQs

Can I use rotisserie chicken?
Absolutely. If I have leftover rotisserie chicken, I skip the Instant Pot step and just warm it in the sauce on the stove. It’s a lifesaver on really busy nights.

Corn or flour tortillas?
I usually go with flour tortillas because they’re sturdier for baking. But corn is great for that classic flavor. Just make sure to warm them first to keep them pliable.

How spicy is this?
It’s pretty mild if you leave out the jalapeno. Perfect for family dinners. If you want more kick, add more chili powder or hot sauce.

If you try these Instant Pot Chicken Enchiladas, I hope you love them as much as we do. It’s one of those recipes that makes a weeknight feel special without being complicated.

Also try these Instant Pot recipe:-

• Instant Pot Chicken Wild Rice Soup
• Instant Pot Chicken and Rice Soup
• Instant Pot Chicken and Potatoes