Instant Pot Chicken Enchiladas with White Cheese Sauce is a delicious and satisfying meal that combines tender chicken, flavorful salsa, and creamy cheese in a quick and easy way. This recipe is perfect for busy families and anyone who loves Mexican food but doesn’t have much time to cook. With its rich taste and hearty ingredients, these enchiladas are sure to please everyone at the table!
Why Make This Recipe
There are many reasons to try this dish. First, using an Instant Pot means the chicken cooks quickly and stays juicy. Second, this recipe is simple, making it great for both beginners and experienced cooks. Third, you can customize it with your favorite toppings, like salsa or guacamole, for that extra burst of flavor. Finally, the creamy white cheese sauce adds a delicious touch that takes these enchiladas to the next level!
How to Make Instant Pot Chicken Enchiladas with White Cheese Sauce
Ingredients
- 2 lbs boneless skinless chicken breasts (about 3 medium)
- 15 oz salsa (about 1 3/4 cup)
- 1 1/2 Tbsp homemade taco seasoning
- 1/4 cup water
- 10 medium flour tortillas (8-inch tortillas work perfectly)
- Toppings as desired (salsa, jalapeno relish, or guacamole)
- 2 Tbsp Pure Irish butter
- 2 Tbsp all-purpose flour
- 2 cups whole milk
- 12 oz American Swiss cheese singles (the whole pack from Aldi)
Directions
- Add 1/4 cup of water to the bottom of the Instant Pot insert.
- Place three chicken breasts on top, then sprinkle with 1 1/2 Tbsp taco seasoning and add 15 oz of salsa.
- Pressure cook the chicken on high for 20 minutes. Allow it to depressurize for 10 minutes.
- While the chicken is still hot, use a hand mixer to shred the chicken in the salsa until it is well combined.
- Place 1/2 cup of the shredded salsa chicken in each tortilla, draining excess liquid with a slotted spoon. Roll up the tortillas and arrange them in a lightly greased 16×11 pan.
- Lightly spray the tops of the enchiladas with cooking spray. Bake at 400°F for 15 minutes, uncovered.
- Meanwhile, make the cheese sauce. Melt 2 Tbsp of butter in a small 1.5-quart saucepan. Whisk in 2 Tbsp of flour and gradually add 2 cups of milk, whisking constantly until heated through.
- Add the American Swiss cheese in batches (about 3 slices at a time), whisking until melted.
- Pour 2 1/2 cups of the melted cheese sauce over the enchiladas. Bake for 10 more minutes.
- Serve with fresh salsa if desired. Enjoy your meal!
How to Serve Instant Pot Chicken Enchiladas with White Cheese Sauce
These enchiladas can be served hot right out of the oven. For added flavor, top with fresh salsa, jalapeno relish, or guacamole. You can also serve them with a side of rice and beans for a full meal.
How to Store Instant Pot Chicken Enchiladas with White Cheese Sauce
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for about 3-4 days. Reheat in the microwave or oven until heated through.
Tips to Make Instant Pot Chicken Enchiladas with White Cheese Sauce
- Make sure to shred the chicken while it’s still hot for the best texture.
- Use different types of cheese for a unique flavor. Cheddar cheese works great too!
- If you prefer a spicier dish, add chopped jalapenos to the chicken mixture.
Variation
You can easily make these enchiladas vegetarian by substituting the chicken with black beans or cooked vegetables. This version is just as tasty and satisfying!
FAQs
1. Can I use pre-cooked chicken?
Yes, you can use pre-cooked or rotisserie chicken. Just skip the pressure cooking step and mix the chicken with salsa and taco seasoning before assembling the enchiladas.
2. Can I freeze these enchiladas?
Yes, you can freeze them before or after baking. Just wrap them tightly in plastic wrap and foil. When ready to eat, thaw in the refrigerator and bake until heated through.
3. What toppings can I use?
Feel free to get creative with toppings! You can use sour cream, chopped cilantro, sliced olives, or whatever your family enjoys most.
Enjoy making these easy and tasty Instant Pot Chicken Enchiladas with White Cheese Sauce! Whether for dinner on a busy weeknight or a special gathering, they are sure to impress.
Instant Pot Chicken Enchiladas with White Cheese Sauce
Ingredients
Main ingredients
- 2 lbs boneless skinless chicken breasts about 3 medium
- 15 oz salsa about 1 3/4 cup
- 1.5 Tbsp homemade taco seasoning
- ¼ cup water
- 10 medium flour tortillas 8-inch tortillas work perfectly
Cheese Sauce
- 2 Tbsp Pure Irish butter
- 2 Tbsp all-purpose flour
- 2 cups whole milk
- 12 oz American Swiss cheese singles the whole pack from Aldi
Toppings
- as desired toppings (salsa, jalapeno relish, or guacamole) for serving
Instructions
Preparation
- Add 1/4 cup of water to the bottom of the Instant Pot insert.
- Place three chicken breasts on top, then sprinkle with 1 1/2 Tbsp taco seasoning and add 15 oz of salsa.
- Pressure cook the chicken on high for 20 minutes. Allow it to depressurize for 10 minutes.
Assembling Enchiladas
- While the chicken is still hot, use a hand mixer to shred the chicken in the salsa until it is well combined.
- Place 1/2 cup of the shredded salsa chicken in each tortilla, draining excess liquid with a slotted spoon. Roll up the tortillas and arrange them in a lightly greased 16×11 pan.
- Lightly spray the tops of the enchiladas with cooking spray.
- Bake at 400°F for 15 minutes, uncovered.
Making Cheese Sauce
- Melt 2 Tbsp of butter in a small 1.5-quart saucepan.
- Whisk in 2 Tbsp of flour and gradually add 2 cups of milk, whisking constantly until heated through.
- Add the American Swiss cheese in batches (about 3 slices at a time), whisking until melted.
- Pour 2 1/2 cups of the melted cheese sauce over the enchiladas.
- Bake for 10 more minutes.
Serving
- Serve with fresh salsa if desired.
- Enjoy your meal!
