Instant Pot Creamy Chicken Enchiladas

by | Sep 11, 2017

Instant Pot Creamy Chicken Enchiladas

by | Sep 11, 2017

After a wonderful trip to Mexico, I had to pack some inspiration to take home with me because no trip there would be complete without eating some of their amazing cuisine!
Enchiladas are one of those things that you really can’t go wrong with. There are many variations of this iconic dish usually involving chicken and cheese and various sauce options. And who doesn’t love a tortilla filled with chicken, cheese and covered with a creamy sauce and MORE cheese?
The best part?  SO easily done in the Instant Pot!
So I present to you my Creamy Chicken Enchiladas which go the mild route in terms of spiciness, but packs a flavor and satisfaction that will keep you coming back for more and adding it to the permanent rotation.  Get ready, because your mouth is about to have a fiesta!
Here’s How I Made It!:
Let’s begin by melting some wonderful butter in the Instant Pot…
…and then adding some flour.
Whisk both of them together. Congratulations! You’re now super fancy because you’ve created what the French call a “roux” (pronounced like “roo” as in “Kangaroo.” Except this isn’t remotely Australian). A roux is simply a combo of melted butter whisked with flour.
After a few minutes of whisking and thickening, the roux will begin to turn slightly brown in color.
When it does, add in some chicken broth and stir well.
Now let’s take some lovely chicken thighs (boneless/skinless is preferred), which I feel work best for this dish as they are super moist and tender. You may also use chicken breasts if you prefer.
Transfer the thighs to the broth, secure the lid and cook at high pressure.
As the chicken is cooking, take some cornstarch…
…some water…
…and create a cornstarch slurry.  Set aside for later.
When the chicken’s done, quick release, remove the lid and turn the Instant Pot off.  The chicken is going to look lovely and the broth will have thickened up a bit from the flour.  Allow it to cool down for a few minutes.
Meanwhile, transfer the chicken thighs to a mixing bowl…
…and shred it up using two forks (or a Kitchen Aid Stand Mixer using the paddle attachment if you REALLY wanna be lazy).
See how nice and tender and shredded it gets?  This is why I love thigh meat for this!  Set aside to cool.
Now we’ll go back to our slightly cooled sauce and add in some sour cream…
…and whisk it in until it melds into the broth.
Then, we’ll add in some diced green chiles…
…and some Cotija cheese.
Whisk that real nicely too so it all melds together.

Turn the heat back on the Instant Pot…
…and add in that cornstarch slurry.
Whisk it up as it begins to bubble. Let it heat up for a few minutes and then turn the pot off again so that the sauce thickens as it cools down.
Now take some smaller-sized flour tortillas used for fajitas (flour tortillas work much better than corn for this)…
…and spray a 9x13 casserole dish with some non-stick cooking spray and set aside.
Now that the chicken’s had a chance to cool down a little, we’ll add in some Pepper Jack cheese (or Monterey Jack if you prefer it more mild)…
…and mix it up with our chicken.
Taking 1/3 measuring cup, scoop out some of the chicken-cheese mixture…
…and place it on each tortilla.
Roll up each tortilla…
…leaving the ends open and not tucked in and then place it in the casserole dish, seam side down.  You’ve now formed an enchilada!  SO easy, right?!
Repeat until you’ve rolled each tortilla and placed in the casserole dish.
Pour all of the sauce over the enchiladas…
…leaving no drop wasted.  Make sure it fills in every nook and cranny of the enchiladas (which is why we don’t tuck in the edges – let that sauce seep on in there)!
Top off with, you guessed it, more cheese!  This time some Colby Jack (but you can really use whatever you want).
And I’m not messing around here.  Use the whole 8oz bag!
Pop into the oven…
…remove from the oven…
…and marvel at this beautiful sight you’ve created!
Reward yourself by digging in…
…and plating yourself this thing of cheesy, creamy, chicken-y goodness.
Have a bite. Fall in love.
Play maracas.
Serve with some rice, my awesome refried beansmy amazing Mexican street corn and my chicken tortilla soup!  If you love some hot sauce, drizzle your favorite over the top of those enchiladas too!
  • 10-12 small soft flour tortillas (fajita size are the best for this)
  • 4 tbsp of flour
  • 4 tbsp (1/2 stick) of salted butter
  • 2 pounds of chicken thighs (boneless, skinless are best – although you can use chicken breasts too if you use)
  • 2 cups of chicken broth (2 tsp of Chicken Better Than Bouillon + 2 cups of water)
  • 1 cup of sour cream
  • 1/2 cup of crumbled Cotija cheese
  • 1.5 tbsp of cornstarch + 1.5 tbsp of water to form a slurry
  • 2 cups (8oz bag) of shredded Monterey Jack cheese (or Pepper Jack cheese)
  • 2 cups (8oz bag) of shredded Monterey Jack/Colby cheese mix (or a Mexican cheese blend)
  • 7oz can of diced green chiles, with their juices (these aren’t spicy)
  • Your favorite hot sauce (optional, if you wish to add some to the sauce or drizzle some on at the end)

If you like your enchiladas with a little kick, add in some hot sauce of your choice (about 1 tbsp) when adding in the green chiles and Cotija cheese and/or drizzle some over the enchiladas at the end just when you’re about to serve!

Enjoy with some rice, my awesome refried beansmy amazing Mexican street corn and my chicken tortilla soup!

Already have shredded chicken made or have some leftover rotisserie chicken?  Great!  Just toss it with some cheese and then make the sauce in the pot on “Sauté” with no need to pressure cook!

Can’t find Cojita cheese in your local market?  You can use some grated Parmesan, shredded Monterey Jack or Mozzarella cheese instead!

Can only find bone-in thighs?  No problem!  Just discard the bones during the shredding stage.

Want to cook chicken breasts instead of thighs?  Sure thing!  Still use 2 pounds of chicken, but cook for 11 minutes instead of 8.

Can you use your stackable pots instead of having to turn on the oven?  You betcha!  Just assemble them in the two pans the same way as in the casserole dish. Then, give the inner pot a good rinse after pouring all the sauce on the enchiladas, add the trivet, a cup of water and hit “Manual” or “Pressure Cook” for 15 minutes at High Pressure.

  1. Hit “Sauté” on the Instant Pot and adjust so it’s on the “Less” or “Low” setting. Melt the butter and constantly whisk in the flour as it will bubble and thicken.  This is called a “roux” (how fancy French of you)
  2. Once the roux has become just LIGHTLY brown in color, add in the chicken broth and give it a stir.  Then, add in the chicken thighs
  3. Secure lid, hit “Pressure Cook” or “Manual” High Pressure for 8 minutes. Quick release when done and turn the Instant Pot off so the sauce cools down a bit for about 5 minutes (this is important so the sour cream won’t bunch up and curdle). Preheat the oven to 350 degrees
  4. Remove the chicken with tongs, place in a mixing bowl (with about 2 tbsp of the broth for moisture), let cool for about 5 minutes and shred using two forks (or be lazy and use a Kitchen Aid Stand Mixer with the paddle attachment). Once the chicken is slightly cooled add 2 cups of the Monterey Jack or Pepper Jack cheese.  Mix together well
  5. Using a 1/3 measuring cup, scoop some of the chicken-cheese mixture and roll it into the tortillas so they have become enchiladas! (Make sure you leave the ends open and don’t tuck them in burrito-style – a simple fruit roll-up style is what we want here!)
  6. Spray a 9x13 casserole dish with non-stick cooking spray such as Pam and place the enchiladas seam-side down.  Fit as many as you can (I got 11 in there).  You can also use your stackable pans too if you wish!
  7. Back to the pot where the broth mixture has cooled down some (with the pot still off), whisk in the sour cream until melded into the broth (remember, the sauce shouldn’t be boiling hot when you do this because the sour cream may become chunky – it needs to be slightly cooled). Once the sour cream and broth have come together, add in the green chiles and Cotija cheese and also whisk
  8. Once everything is melded, hit “Sauté” on the Instant Pot again and adjust so it’s on the “Less” or “Low” setting.  After about a minute, add in the cornstarch slurry, stir and let heat for another 2 minutes before turning the pot off again.  Let sauce set and thicken for another minute
  9. Pour the amazing sauce over the enchiladas allowing it to seep into all the crevices and open ends (which is why we don’t want the ends folded in). Top with the 2 cups of the Colby Jack or Mexican blend cheese
  10. Bake in the oven, uncovered, for 20 mins until the cheese gets slightly browned (15 minutes if using the stackable pans)
  11. Serve with some rice, my awesome refried beansmy amazing Mexican street corn and my chicken tortilla soup! You can also top off the enchiladas by drizzling on some of your favorite hot sauce if you wish!
  12. Olé!

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