Instant Pot Chicken Enchiladas Recipe (From Scratch in 45 Minutes!)

Here’s the truth: I used to think making enchiladas from scratch was too much work for a weeknight. Then I discovered I could cook the chicken in my Instant Pot while I prepped everything else, and suddenly, homemade enchiladas became totally doable.

These Instant Pot chicken enchiladas are seriously a game-changer. The pressure cooker makes the chicken incredibly tender and flavorful in just 10 minutes of cooking time, and while it’s doing its thing, you can get the sauce and everything else ready. It’s like meal prep multitasking at its finest.

The result? Tender, juicy chicken that shreds beautifully, wrapped in tortillas with cheese and sauce, all done in about 45 minutes total. No rotisserie chicken shortcut needed—though honestly, if you have one, you can skip the Instant Pot step and make these even faster. Either way, you’re getting delicious homemade enchiladas without the usual time commitment.

Why You’ll Love This Recipe

Instant Pot Does the Heavy Lifting – While your chicken cooks itself in the pressure cooker, you can make the sauce, shred the cheese, and get everything else ready. It’s efficient cooking at its best, and the chicken comes out perfectly tender every single time.

Truly Homemade in 45 Minutes – From raw chicken to baked enchiladas on your plate in about 45 minutes. That’s faster than most takeout, and it tastes way better. The Instant Pot cuts the usual chicken cooking time in half.

So Much Flavor – Cooking the chicken with salsa, spices, and broth in the Instant Pot infuses it with tons of flavor. It’s not just cooked chicken—it’s seasoned, tender, and ready to become the star of your enchiladas.

One Less Pan to Buy Rotisserie Chicken – Don’t get me wrong, rotisserie chicken is amazing. But sometimes you don’t want to make that extra stop at the store. With the Instant Pot, you can start with raw chicken and still have dinner ready fast.

Meal Prep Superstar – The Instant Pot chicken is perfect for meal prep. Make a big batch, use some for enchiladas tonight, and save the rest for tacos, burrito bowls, or salads later in the week.

Family-Friendly Winner – These are the enchiladas that make everyone at the table happy. Tender chicken, melted cheese, and a sauce that’s flavorful without being too spicy. Even picky eaters clean their plates.

Ingredients

Here’s what you need to make these Instant Pot chicken enchiladas from scratch.

For the Instant Pot Chicken:

• 1.5-2 lbs boneless skinless chicken breasts (or thighs)
• 1 cup chicken broth
• ½ cup salsa (your favorite kind)
• 1 tablespoon taco seasoning
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon chili powder
• Salt and pepper to taste

For the Enchiladas:

• 10-12 flour or corn tortillas (8-inch)
• 2 cups shredded Mexican cheese blend (or cheddar)
• 1 can (4 oz) diced green chiles
• ¼ cup fresh cilantro, chopped
• ½ cup sour cream (optional, for creamier filling)

For the Enchilada Sauce:

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 3 tablespoons chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (adjust to taste)
• 2 cups chicken broth (you can use some from the Instant Pot!)
• 1 can (8 oz) tomato sauce
• Salt to taste

Optional Toppings:

• Extra shredded cheese
• Sour cream
• Fresh cilantro
• Diced avocado
• Sliced jalapeños

Key Ingredient Notes:

Chicken Breasts vs Thighs – Both work great in the Instant Pot. Breasts are leaner, thighs are juicier and more forgiving if you accidentally overcook them. I use whatever’s on sale, honestly.

Salsa Adds Flavor – Adding salsa to the Instant Pot with the chicken gives it extra flavor while it cooks. Use whatever salsa you like—mild, medium, hot, verde, whatever’s in your fridge.

Instant Pot Broth = Liquid Gold – That broth left in the Instant Pot after cooking the chicken is packed with flavor. Use some of it in your enchilada sauce instead of plain chicken broth. Game changer.

Tortilla Choice – Flour tortillas are easier to work with and don’t crack. Corn tortillas are more traditional but need to be warmed first. Your kitchen, your call.

Make Your Own Sauce – Yes, you could use canned enchilada sauce, but making it from scratch takes 10 minutes and tastes so much better. Plus, you control the spice level.

How to Make Instant Pot Chicken Enchiladas

Let’s break this down into easy steps. The Instant Pot does most of the work—you just assemble and bake.

Step 1: Cook the Chicken in the Instant Pot

Place the chicken breasts in your Instant Pot. Add the chicken broth, salsa, taco seasoning, cumin, garlic powder, chili powder, salt, and pepper. Give it a quick stir to distribute the seasonings.

Close the lid and set the valve to “sealing.” Cook on high pressure for 10 minutes if using chicken breasts, or 12 minutes for thighs. When the cooking time is up, let it naturally release for 5 minutes, then do a quick release for the remaining pressure.

Pro tip: Don’t skip the natural release! It helps keep the chicken juicy and tender.

Step 2: Shred the Chicken

Carefully remove the chicken from the Instant Pot and place it in a large bowl. Use two forks to shred it—it should fall apart easily if it’s cooked properly.

Reserve that cooking liquid! Pour about 1 cup of it into a measuring cup and set it aside. You’ll use this flavorful broth in your enchilada sauce.

Step 3: Make the Enchilada Sauce

While the chicken is cooking (or right after), make your sauce. Heat olive oil in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute until it smells toasty.

Add the chili powder, cumin, garlic powder, and cayenne. Stir constantly for about 30 seconds—the spices will bloom and smell amazing.

Slowly whisk in the chicken broth (use that Instant Pot broth if you saved it!) and tomato sauce. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the sauce thickens. Season with salt to taste.

The sauce should coat the back of a spoon but still be pourable. If it’s too thick, add a splash more broth.

Step 4: Prep Your Oven and Baking Dish

Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with cooking spray. Pour about ½ cup of enchilada sauce on the bottom and spread it around.

Step 5: Prepare the Filling

In the bowl with your shredded chicken, add 1 cup of the shredded cheese, the diced green chiles, half the cilantro, and if you want extra creaminess, stir in the sour cream. Mix everything together until well combined.

Add a few spoonfuls of the enchilada sauce to the chicken mixture and stir—this keeps the filling moist and flavorful.

Pro tip: Taste the filling! It should be well-seasoned and delicious on its own.

Step 6: Assemble the Enchiladas

Take a tortilla and add about ⅓ cup of the chicken mixture down the center. Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas until all your filling is used up.

Pack them in snugly—they should be touching. This helps them hold their shape while baking.

Step 7: Sauce and Cheese Time

Pour the remaining enchilada sauce evenly over all the enchiladas, making sure every tortilla gets covered. This is crucial for keeping them moist and delicious.

Sprinkle the remaining 1 cup of cheese over the top. Be generous—we’re not here to skimp on cheese.

Step 8: Bake Until Bubbly

Pop the dish in the oven and bake for 20-25 minutes until the cheese is melted, bubbly, and starting to get golden brown spots. The edges of the tortillas might crisp up slightly, which is actually the best part.

Step 9: Garnish and Enjoy

Let the enchiladas rest for about 5 minutes before serving. Garnish with the remaining cilantro and any other toppings you like—sour cream, avocado, jalapeños, whatever makes you happy.

Then serve them up and watch them disappear. These never last long at my house.

What to Serve With Instant Pot Chicken Enchiladas

These enchiladas are pretty filling on their own, but the right sides make them even better.

Mexican Rice – Classic pairing. Make it in the Instant Pot while your enchiladas bake if you want to keep the pressure cooker theme going.

Instant Pot Refried Beans – Since you’ve already got the Instant Pot out, might as well use it for the beans too. They’re creamy, delicious, and way better than canned.

Simple Black Beans – Even easier than refried beans. Just heat them up with some cumin and garlic, maybe a squeeze of lime.

Fresh Pico de Gallo – Something bright and fresh cuts through the richness beautifully. Tomatoes, onions, cilantro, lime—simple and perfect.

Chips and Guacamole – Because honestly, is there ever a wrong time for guac?

Cilantro Lime Rice – Fluffy rice with fresh cilantro and lime juice. It’s like the perfect bite when mixed with the enchilada sauce.

Storage Tips

The great thing about these enchiladas is they’re actually better the next day. The flavors have time to meld together.

Refrigerator Storage:

Let the enchiladas cool completely, then cover the baking dish tightly with foil or transfer portions to airtight containers. They’ll keep in the fridge for 4-5 days.

Reheating:

Microwave individual servings for 1-2 minutes until heated through. For the whole dish, cover with foil and reheat in a 350°F oven for about 20-25 minutes.

Freezer Storage:

These freeze beautifully! Assemble the enchiladas completely (sauce, cheese, everything) but don’t bake them. Wrap the dish tightly with plastic wrap, then foil. Freeze for up to 3 months.

When ready to bake: Thaw overnight in the refrigerator, then bake as directed. Add 5-10 extra minutes if needed since they’ll be cold.

Meal Prep Bonus: The Instant Pot chicken also freezes great on its own. Make a double batch, freeze half, and you’ve got a head start on next week’s dinner.

Leftover Instant Pot Chicken Ideas:

If you make extra chicken (and you should!), use it for:

• Tacos
• Burrito bowls
• Quesadillas
• Salads
• Nachos
• Chicken tortilla soup

Final Thoughts

These Instant Pot chicken enchiladas prove that homemade doesn’t have to mean complicated or time-consuming. With the pressure cooker doing the hard work on the chicken, you can have enchiladas from scratch on the table faster than you’d think.

I love this recipe because it feels like I’m taking a shortcut, but the end result tastes like I spent hours in the kitchen. The chicken comes out so tender and flavorful, and using that cooking liquid in the sauce? Chef’s kiss.

So dust off that Instant Pot and give these a try. Whether it’s a busy Tuesday or you’re meal prepping for the week, these enchiladas deliver every single time. 🙂