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.
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.
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 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!
Common Instant Pot Questions:
As with all new kitchen appliances, there was hesitation. However, after reading the user manual. This helped me tremendously in feeling more comfortable learning to use it. I was still hesitant, but the manual helped to make me feel more comfortable.
The manual has a very simple easy “test” to complete to help you learn how to use it. And while there are still things I am not 100% sure how to do, I feel so much better with my Instant Pot now.
These are the 2 ways to release the pressure from the Instant Pot.
Quick release will begin to release the pressure immediately. To start a quick release, you can turn to nob on the lid from “Sealing” to “Venting”
Natural release will naturally release the pressure from the Instant Pot. This process can take a while to fully release the pressure, but typically takes between 10-15 minutes to complete.
Either option will work for any of my recipes, but I typically use Quick releases. I mainly use a Quick release because that means I can eat my food quicker!
Yes, you can definitely combine the two options. An easy way to do this is to do a Natural release for about 5 minutes and then a Quick release for the remaining pressure.
To me, the easiest way to to know the difference is that Sauté mode is only used when the lid is off. If the lid is on and locked into place, Manual mode can be used.
Sauté mode is one of my favorite features of the Instant Pot because it lets you sauté or brown anything before you cook it. This means that you can truly use only 1 pot for most of your meals since you can cook those onions, garlic, or whatever before you lock the lid and set it to manual mode.
Manual mode is where you can choose the different cooking times (these are the times that it takes to cook the food AFTER it has come up to pressure). The manual has a great guide for setting cooking times based on what you are making.
If I am ever in doubt, I will use the manual and look up the meat or main item. This will give me a great guide to use for how long to cook something. It also can help detail if it’s fresh or frozen meat or dry beans. The manual is amazing.
The pressure gauge is located on the lid near the Venting/Sealing nozzle. When the Instant Pot comes to pressure and is cooking your dish, the pressure gauge will be UP. This means that the Instant Pot is at pressure.
Make sure the pressure gauge is DOWN before you open the lid. You should be able to hear a pop sound when it goes back down. This means that you can safely open the lid and enjoy your meal.
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.
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 your favorite Instant Pot meal that you have made?
Instant Pot Chicken Enchiladas
- 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
- 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.