Instant Pot Chicken Enchiladas with White Cheese Sauce
Salsa chicken cooked in the Instant Pot, rolled in flour tortillas, and baked under a creamy Swiss 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.
Notes
Substitutions: Use Monterey Jack or mild cheddar for the Swiss, or corn tortillas warmed first.
Tips: Shred the chicken while hot and drain the filling. One serving is 2 enchiladas.
Storage: Refrigerate 3 to 4 days. Do not freeze the finished dish.