Your favorite Mexican dish made even easier. Instant Pot Chicken Enchiladas are perfectly spicy, cheesy, and gluten-free!
If you know me, you know I LOVE my kitchen gadgets! I won’t lie – I based the filling part of this recipe on my Crock-Pot Chicken Enchiladas. But hey, “If it ain’t broke, don’t fix it,” right? I figured if the fillings for these enchiladas were amazing in the slow cooker, they’d be even better in the Instant Pot (because, honestly, what isn’t?)!
This version is super easy and perfect for those busy weeknights when you need dinner on the table fast! And just a heads-up: While the Instant Pot makes short work of the prep for this meal, you will still need to fire up your oven to bake these bites of Mexican cuisine bliss.
Chicken enchiladas are the ultimate comfort food – layers of cheesy, saucy goodness that everyone loves. Fun fact: The original enchiladas go all the way back to the ancient Aztecs, who used fillings like fish or beans in their rolled tortillas. Obviously, enchiladas have come a long way since then, but the concept is still the same. These days, we fill them with juicy chicken (or other meats or beans), flavorful spices, and cover them in tangy enchilada sauce – and plenty of cheese, of course! These enchiladas are saucy, flavorful, and are quick and easy to throw together for dinner any night of the week. You are going to LOVE them!
Are Instant Pot Chicken Enchiladas Healthy?
These Instant Pot chicken enchiladas can totally fit into a healthy meal plan. We’re talking lean chicken breast, corn tortillas, and simple ingredients like fire-roasted tomatoes and corn. This dish has a nice balance of protein and fiber, and since we’re using corn tortillas, it’s naturally gluten-free! While it might not fit strict keto guidelines, you can easily adapt this recipe for Whole30 or low-carb diets by swapping out a few ingredients; try a low-carb sauce and skip the cheese.
Recipe Variations
If you know me, you know I’m always switching things up and encourage you to also get creative in the kitchen! For this Instant Pot chicken enchiladas recipe, there are a couple ways to change the recipe to suit your taste. You can tweak this recipe by using green enchilada sauce to create enchiladas verde, or if you’d like a vegetarian option and you’re tired of always using beans, try a filling made with Roasted Butternut Squash instead of chicken! If you can’t find fire-roasted tomatoes, it’s totally fine to use regular diced tomatoes and toss in a pinch of smoked paprika to add some depth to the taste.
How to make ahead and store
You can totally make these enchiladas ahead of time, cover them, and then pop them in the fridge for up to 24 hours before you want to bake them. After you bake them, these enchiladas will stay good in the fridge for up to 3 days in an airtight container. You can also freeze these enchiladas assembled and uncooked in a freezer-safe casserole dish; wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 1 month. When you want to serve it, thaw it in the fridge overnight, take off any plastic wrap, and bake until hot and bubbly!
Serving Suggestions
These enchiladas go great with a ton of different sides. And as long as you have that handy Instant Pot out, why not make some Instant Pot Mexican Rice to go along with these delicious enchiladas? You can add some color with a basic green salad tossed with Citrus Salad Dressing or a refreshing Cucumber and Tomato Salad. For drinks, you can’t go wrong with a simple iced tea or a pitcher of Watermelon Sangria (you KNOW I love my sangria!) – a flavorful fiesta that is sure to impress!
Recipe
Ingredients
- 2 cups chicken broth
- 1/2 pound boneless skinless chicken breast
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 1 tablespoon garlic, minced
- 1 cup fire-roasted tomatoes
- 6 tablespoons salsa
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper
- 1/2 cup corn kernels (thawed if frozen)
- 8 8-inch corn tortillas
- 1 1/2 cups organic red enchilada sauce
- 1 cup cheddar cheese, grated
- Cilantro and avocado, for garnish
Instructions
- Preheat your oven to 350°. Place the chicken broth in the Instant Pot. Salt the chicken and add it to the Instant Pot. Cover and set to 'Sealing' and cook on manual high pressure for 15 minutes.
- Once cooked, do an instant steam release, drain the stock, and shred the chicken.
- Heat the oil in the Instant Pot on 'Sauté' mode. Cook the chopped onion and garlic until soft, about 1-2 minutes.
- Place the fire-roasted tomatoes in a small food processor (mine is 3 cups) and blend until well combined.
- Stir the blended tomatoes, salsa, chili powder, cumin, paprika, and red pepper flakes, if using, into the onion mixture. Season to taste with salt and pepper.
- Take one tortilla and place 2 tablespoons of the tomato sauce in a line along the bottom portion. Top with 1 tablespoon of the thawed corn and 1/4 cup of shredded chicken. Roll up tightly and place in the bottom of a large baking dish. Repeat with all tortillas; you should be able to fit them in one layer.
- Pour the enchilada sauce on top and sprinkle with cheese. Bake in the oven until the cheese is melted, about 20 minutes.
- Garnish with cilantro and avocado.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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