Go Back
+ servings

Best Ever Instant Pot Chicken Enchiladas

Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 5 people


  • 2 tbs olive oil
  • 1 large red onion
  • 4 cloves garlic
  • 1 large bunch cilantro
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • 12 oz enchiladas sauce
  • 2 pounds chicken thighs
  • 16 oz shredded Mexican cheese
  • 8-12 flour tortillas


Enchilada filling

  1. Rinse chicken thighs and set aside. Chop red onion and cilantro. Use garlic press or mince 4 garlic cloves.
  2. Press saute on the instant pot. Coat the bottom with 2 tbs of olive oil and allow to heat up for a minute. Add the chopped red oinion and saute for 3 minutes stirring occassionally.
  3. Push cancel on instant pot.
  4. Add chicken, garlic, salt, pepper, 1/2 cup enchilada sauce, and chopped cilantro to the pot and stir.
  5. Close the instant pot and turn the vent to seal. Press the Meat/Stew button and cook on high pressure for 35 minutes.
  6. When the timer dings, press cancel and release the pressure from the vent of the instant pot.
  7. Open lid and use a fork to whip the cooked chicken and liquid for a minute or so, which will shred the chicken easily
  8. Add 8 oz of shredded mexican cheese and stir

Assemble the enchiladas

  1. Preheat the oven to 350.
  2. Fill each flour tortilla so that you can still fold over the sides like a taco.
  3. Place them in an 8 x 13 baking dish side by side to fill up the pan. Turn the folded side of the tortilas down.
  4. Cover enchiladas with the remaining enchilada sauce and top with 8 oz of mexican cheese.
  5. Bake for 30 minutes uncovered.