These Instant Pot chicken enchiladas use the pressure cooker to make juicy, salsa flavored shredded chicken in a fraction of the time, then bake it in tortillas under a blanket of creamy white cheese sauce. They taste like a warm diner dinner with a lot less work.
The chicken cooks right in the salsa, so there is no separate sauce to simmer for the filling. While the enchiladas bake, you whisk up a smooth Swiss cheese sauce on the stove. It is an easy weeknight meal that still feels special.
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Why This Instant Pot Chicken Enchiladas Recipe Works
Pressure cooking chicken breasts in salsa keeps them moist and infuses every shred with flavor. A natural release lets the juices settle, and shredding the chicken while it is hot helps it soak up the cooking liquid.
The white cheese sauce is a simple roux and milk base melted with Swiss cheese, so it turns out creamy and mild instead of heavy. It balances the spiced chicken and gives the enchiladas a bubbling, golden top.
Ingredients for Instant Pot Chicken Enchiladas
- 2 pounds boneless skinless chicken breasts (about 3 medium)
- 15 ounces salsa (about 1 3/4 cups)
- 1 1/2 tablespoons homemade taco seasoning
- 1/4 cup water
- 10 medium flour tortillas (8 inch)
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 2 cups whole milk
- 8 ounces Swiss cheese slices
- Cooking spray, for the tops
- Salsa, jalapeno relish, or guacamole, for serving
Chicken breasts and salsa. Three medium breasts fit comfortably in the pot. The salsa becomes both the cooking liquid and the flavor, so pick one you enjoy eating on its own.
Taco seasoning. Homemade taco seasoning keeps the salt in your hands. Store bought works too, but taste before adding any extra salt.
Flour tortillas. Eight inch tortillas are soft and easy to roll. Warm them slightly if they feel stiff.
Butter, flour, and milk. These make the roux and the base of the cheese sauce. Whisk constantly as you add the milk to prevent lumps.
Swiss cheese slices. They melt smoothly into the milk. Add them a few at a time and keep the heat low.
How to Make Instant Pot Chicken Enchiladas
1. Load the pot. Pour the water into the Instant Pot, add the chicken, sprinkle on the taco seasoning, and pour the salsa over the top.
2. Pressure cook. Lock the lid, set the vent to sealing, and cook on high pressure for 12 minutes. Let the pressure release naturally for 10 minutes, then quick release the rest.
3. Shred the chicken. Check that the chicken reads 165 degrees F, then shred it right in the pot with a hand mixer or two forks until it is mixed into the salsa.
4. Fill the tortillas. Heat the oven to 400 degrees F. Spoon about 1/2 cup of chicken into each tortilla, draining excess liquid with a slotted spoon. Roll them up and place them seam side down in a lightly greased 16 by 11 inch pan, then mist the tops with cooking spray.
5. Bake once. Bake the enchiladas uncovered for 15 minutes while you make the sauce.
6. Make the sauce. Melt the butter in a small saucepan over medium heat, whisk in the flour for 1 minute, then slowly whisk in the milk. Cook, whisking, for 4 to 5 minutes until steaming and slightly thickened.
7. Melt the cheese. Reduce the heat to low and whisk in the Swiss cheese a few slices at a time until the sauce is smooth.
8. Finish baking. Pour the sauce over the enchiladas and bake for 10 more minutes, until bubbling. Rest for 5 minutes and serve with salsa or guacamole.
How to Serve Instant Pot Chicken Enchiladas
Serve the enchiladas straight from the pan with extra salsa, guacamole, and a simple green salad. They are great beside a skillet of one pot taco spaghetti at a Tex Mex dinner, or as part of a spread with ground beef taco bar fixings. A bowl of chicken tortilla soup makes a warm starter, and warm air fryer tortilla garlic bread is ideal for mopping up the cheese sauce.
How to Store and Reheat Instant Pot Chicken Enchiladas
Cool the enchiladas within two hours and refrigerate them in a covered dish for 3 to 4 days. Reheat portions in a hot oven at 350 degrees F, covered with foil, until hot in the center and steaming, or microwave a single serving for 1 to 2 minutes. Skip freezing the finished dish because the cheese sauce can turn grainy, though the plain shredded chicken freezes well on its own.
Tips and Variations for Instant Pot Chicken Enchiladas
Do not overload the pot. Keep the chicken in a single layer on top of the water so it cooks evenly.
Shred while hot. Hot chicken absorbs the cooking juices, which keeps the filling moist.
Drain the filling. A slotted spoon keeps the tortillas from getting soggy under the sauce.
Warm the tortillas. Thirty seconds in the microwave makes them flexible so they roll without splitting.
Keep the sauce gentle. Add the cheese over low heat, since high heat can make it grainy or oily.
Add some heat. Stir chopped jalapenos or a spoonful of diced green chiles into the chicken for a spicier version.
Check the temperature. Chicken is safe at 165 degrees F, as noted in the FDA safe food handling guide.
Swap the cheese. Mild cheddar or Monterey Jack also melts well into the sauce if you prefer them to Swiss.
Frequently Asked Questions About Instant Pot Chicken Enchiladas
How long do Instant Pot chicken enchiladas take to make?
About 75 minutes from start to finish, including pressure building, cooking, and baking.
Can I use frozen chicken for Instant Pot chicken enchiladas?
Yes, but frozen breasts need more pressure cooking time, so cook them until they read 165 degrees F in the thickest part.
Can I make Instant Pot chicken enchiladas ahead?
Yes. Fill and roll the enchiladas, cover, and refrigerate for up to a day. Make the cheese sauce right before baking and add a few extra minutes in the oven.
What can I use instead of Swiss cheese?
Monterey Jack, mild white cheddar, or pepper jack melt well and give a similar creamy sauce.
Can I use corn tortillas?
Yes, but warm them in a skillet first so they do not crack, and expect a slightly firmer texture.
Instant Pot Chicken Enchiladas with White Cheese Sauce
Equipment
- Instant Pot
- Hand mixer or two forks
- 16 by 11 inch baking pan
- Small saucepan
- Whisk
- Slotted spoon
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken breasts about 3 medium
- 15 oz salsa about 1 3/4 cups
- 1 ½ tbsp homemade taco seasoning
- ¼ cup water
- 10 medium flour tortillas 8 inch
- 2 tbsp butter
- 2 tbsp all purpose flour
- 2 cup whole milk
- 8 oz Swiss cheese slices
- 1 cooking spray for the tops
- 2 tbsp salsa, jalapeno relish, or guacamole for serving
Instructions
Cooking
- Cook. Pressure cook the chicken with water, taco seasoning, and salsa on high for 12 minutes, then release naturally for 10 minutes.
- Shred. Shred the chicken in the pot once it reads 165 degrees F.
- Roll. Fill the tortillas with 1/2 cup chicken each and place seam side down in a greased pan.
- Bake. Bake at 400 degrees F for 15 minutes.
- Sauce. Whisk the butter, flour, and milk until thick, then melt in the cheese over low heat.
- Finish. Pour the sauce over the enchiladas and bake 10 minutes more.
