When you don’t have a lot of time during the work work, try this Instant Pot chicken enchiladas recipe.  It can be on your table in about 30 minutes and is a wonderfully juicy dinner option.  

It’s only 9 Freestyle points per serving (2 enchiladas) on Weight Watchers, so it’s healthier than your favorite Mexican restaurant.

An image of the Instant Pot chicken enchiladas recipes showing the pan of the enchiladas. The pan is a light green ceramic pan with the meal inside.

Why is Mexican food so wonderful?  It’s one of my absolute favorites types of food, and I am so happy that I figured out a way to lighten up one of my favorite dishes.  

Enchiladas are so good because of how cheesy they are, but they are also incredibly filling.

This recipe was able to be on the table in about 30 minutes – and using the Instant Pot made it SO easy to cook the chicken.  I typically would have used my slow cooker, but man.  

I don’t need to do that anymore.  In about 10 minutes of cooking time, the chicken was cooked and delicious.

An image of the Instant Pot chicken enchiladas recipe on a clear glass plate. There is a small bowl with shredded cheese in the background of the image.

Let’s take back dinner by using our Instant Pot (if you don’t have one, you probably should think about buying one).  

Being able to cook food fast (and safely) is amazing and it’s such a great kitchen appliance.  

It’s one of my favorites! If you are still on the fence with buying an Instant Pot, this guide can help you determine if the Instant Pot is a good investment.

If you need help figuring out your Instant Pot, check out this great guide (affiliate link).  Don’t forget to use code “dash” to get $5 off!

An image of the Instant Pot chicken enchiladas recipe on a clear glass plate. There is a small bowl with shredded cheese in the background of the image.

 To make this Instant Pot Chicken Enchiladas recipe:

Heat the oven to 350 degrees.  Heat the Instant Pot to SAUTE and add the oil.  When the oil is hot, add the onion and garlic.  Stir and cook until fragrant.  Add the chicken breasts and sprinkle the taco seasoning on top of the chicken.

Add the tomatoes and green chilies and then lock the lid.  Cook on MANUAL for 8-10 minutes, or until the chicken is cooked through.  Remove the chicken and shred.  Add it back to the pot and stir to combine.

An overhead image of the Instant Pot Chicken Enchiladas recipe with 8 enchiladas in a pan. The pan is a ceramic light green pan.

Spray a 9×13 Pyrex pan with olive oil spray.  Fill one taco shell with the chicken mixture.  Roll and place on the Pyrex pan.  Repeat this process until all the chicken mixture is rolled into the tortilla shells.

Add the enchilada sauce, covering each of the tortilla shell rolls.  Then top with the shredded cheese.  Cook for 15 minutes and serve immediately.

What is the best Instant Pot meal you have made?

Instant Pot Chicken Enchiladas

Instant Pot Chicken Enchiladas

Dash of Herbs
This recipe is 9 Freestyle points per serving, 2 enchiladas.
5 from 4 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 389 kcal

Ingredients

  • 1 Tablespoon olive oil
  • 1 Tablespoon minced garlic
  • 1 medium onion sliced
  • 1 pound boneless chicken breasts
  • 1 package taco seasoning
  • 1 medium tomato chopped
  • 1/4 cup green chilies
  • 28oz can enchilada sauce
  • 3/4 cup reduced fat Mexican blend cheese shredded
  • 12 small Mission Carb Balance tortillas fajita size

Instructions
 

  • Heat the oven to 350 degrees.  
  • Heat the Instant Pot to SAUTE and add the oil.  When the oil is hot, add the onion and garlic.  Stir and cook until fragrant.  Add the chicken breasts and sprinkle the taco seasoning on top of the chicken. 
  • Add the tomatoes and green chilies and then lock the lid.  Cook on MANUAL for 8-10 minutes, or until the chicken is cooked through.  Remove the chicken and shred.  Add it back to the pot and stir to combine.
  • Spray a 9×13 Pyrex pan with olive oil spray.  Fill one taco shell with the chicken mixture.  Roll and place on the Pyrex pan.  Repeat this process until all the chicken mixture is rolled into the tortilla shells.
  • Add the enchilada sauce, covering each of the tortilla shell rolls.  Then top with the shredded cheese.  Cook for 15 minutes and serve immediately.

Nutrition

Calories: 389kcalCarbohydrates: 36.2gProtein: 25.6gFat: 16.1gSaturated Fat: 5.8gCholesterol: 66.1mgFiber: 5.9gSugar: 10.8g
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!

10 Comments

  1. Thank you! Enchiladas are one of my favorite things. And an Instant Pot is a gamechanger in the kitchen. I’ve had mine since December 2016, and I use it at least weekly to make dinners for us.

  2. My instant pot manual tells me that I should have at least 3/4-1 cup of liquid in the bottom. Just wanted to make sure the chicken, tomatoes, & 1/4 cup green chiles is enough liquid to get the right amount of steam!

  3. Yes, it took 2 dishes. It made 12 enchiladas and the points are for 2 enchiladas per serving. So the 12 enchiladas would make 6 servings because you get 2 enchiladas per serving.

  4. Did you make two Pyrex dishes of enchiladas? The ingredients say 12 tortillas but I only see six in the dish and the recipe has a serving size or six. Just wondering if I have to double the recipe to make 12?

  5. These look delicious! Could you please tell me what the updated points would be on the new Freestyle program. Thank you 🙂

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