Instant Pot Chicken Enchiladas with White Cheese Sauce
A delicious and satisfying meal combining tender chicken, flavorful salsa, and creamy cheese, perfect for busy families.
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 16x11 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!
Notes
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.