Servings
Font
Back
Instant Pot Chicken Enchiladas
5 from 6 votes

Instant Pot Chicken Enchiladas

Your favorite Mexican dish made even easier. Instant Pot Chicken Enchiladas are perfectly spicy, cheesy, and gluten-free!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 People
Calories: 198 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 cups chicken broth
  • 1/2 pound chicken breast boneless, skinless
  • 1 tablespoon olive oil
  • 1/2 cup onion diced
  • 1 tablespoon garlic minced
  • 1 cup fire-roasted tomatoes
  • 6 tablespoons salsa
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes optional
  • salt
  • black pepper
  • 1/2 cup corn kernels (thawed if frozen)
  • 8 corn tortillas 8-inch
  • 1 1/2 cups enchilada sauce organic red
  • 1 cup cheddar cheese grated
  • cilantro for garnish
  • avocado for garnish

Instructions

    Cup of Yum
  1. Preheat your oven to 350°. Place the chicken broth in the Instant Pot. Salt the chicken and add it to the Instant Pot. Cover and set to 'Sealing' and cook on manual high pressure for 15 minutes.
  2. Once cooked, do an instant steam release, drain the stock, and shred the chicken.
  3. Heat the oil in the Instant Pot on 'Sauté' mode. Cook the chopped onion and garlic until soft, about 1-2 minutes.
  4. Place the fire-roasted tomatoes in a small food processor (mine is 3 cups) and blend until well combined.
  5. Stir the blended tomatoes, salsa, chili powder, cumin, paprika, and red pepper flakes, if using, into the onion mixture. Season to taste with salt and pepper.
  6. Take one tortilla and place 2 tablespoons of the tomato sauce in a line along the bottom portion. Top with 1 tablespoon of the thawed corn and 1/4 cup of shredded chicken. Roll up tightly and place in the bottom of a large baking dish. Repeat with all tortillas; you should be able to fit them in one layer.
  7. Pour the enchilada sauce on top and sprinkle with cheese. Bake in the oven until the cheese is melted, about 20 minutes.
  8. Garnish with cilantro and avocado.

Nutrition Information

Calories 198kcal (10%) Carbohydrates 20.7g (7%) Protein 12g (24%) Fat 8g (12%) Saturated Fat 7.7g (39%) Polyunsaturated Fat 0.9g (5%) Monounsaturated Fat 3.3g (17%) Cholesterol 32mg (11%) Sodium 627mg (26%) Potassium 306mg (7%) Fiber 2.8g (11%) Sugar 2.6g (5%) Vitamin A 5IU (0%) Vitamin C 7mg (8%) Calcium 14mg (1%) Iron 6mg (33%)

Nutrition Facts

Serving: 8 People

Amount Per Serving

Calories 198

% Daily Value*

Calories 198kcal 10%
Carbohydrates 20.7g 7%
Protein 12g 24%
Fat 8g 12%
Saturated Fat 7.7g 39%
Polyunsaturated Fat 0.9g 5%
Monounsaturated Fat 3.3g 17%
Cholesterol 32mg 11%
Sodium 627mg 26%
Potassium 306mg 7%
Fiber 2.8g 11%
Sugar 2.6g 5%
Vitamin A 5IU 0%
Vitamin C 7mg 8%
Calcium 14mg 1%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.