One Pot Pressure Cooker Chicken Enchiladas recipe is an easy dump and go time saving meal. Made with basic pantry stables and fresh or frozen chicken.
These Pressure Cooker Chicken Enchiladas are perfect for those days that you didn’t plan dinner because you are too busy or rushed.
It’s a super easy dish to make in your Instant Pot, Mealthy MultiPot or Pressure Cooker. You probably have all the ingredients in your pantry right now. This recipe is adapted from Wolfgang Puck and Deb Murray.
Can I use Frozen Chicken for Pressure Cooker Chicken Enchiladas?
- Yes. This is the beauty of this recipe. Frozen chicken will work in this recipe, so there is not much planning.
- It is great for busy people, or if you forgot to defrost chicken. You can use fresh or thawed chicken, as well, which actually is even better.
I know this recipe will make it to your dinner rotation. Why? Because it is easy and so delicious. You can even freeze everything together and keep already mixes in your freezer! Here are some more Freezer Meals.
Ingredients for Pressure Cooker Chicken Enchiladas?
- Kidney Beans
- Chicken Broth
- Enchilada Sauce
- Onions, Green Peppers, Fresh Cilantro
- Green Chiles
- Taco Seasoning
- Frozen Corn
- Sour Cream or Yogurt
- Tortilla Chips
Feel free to make your own Kidney Beans, if you don’t want to use canned beans.
What can I Serve with Chicken Enchiladas?
How about rice, using my Pressure Cooker Perfectly Cooked Pot In Pot Rice?
Turn this Pressure Cooker Chicken Enchiladas recipe into a one pot meal!
Can I use Frozen Chicken Broth or Chicken Stock?
Yes, of course. If you are short on time and don’t have fresh Homemade Chicken Stock/Broth, no worries.
Another option is to mix up some broth. I always have a jar of Better than Bouillon Chicken Base in the fridge.
This recipe is so easy. It doesn’t matter if you use big pieces of chicken or cut them up into bite sized pieces.
We done this both ways and prefer to cut the chicken in advance. However, there are so many times when I haven’t planned dinner and just toss in frozen tenders or breasts.
If larger frozen pieces are used, then they will need to be cut up after cooking.
Any kind of peppers can be used. To make the Instant Pot Chicken Enchiladas more colorful, red, orange and yellow peppers can be used too.
The vegetables will break a part somewhat, so it is not important to chop evenly.
My favorite wooden spatula is the Cilio Olivewood Spatula.
Make Your Own Taco Seasoning
How to Store Homemade Taco Seasoning
Simple. Grab a set of these small airtight containers and then use the taco seasoning as needed.
You probably have all the individual spices in your pantry already.
Can Rice Be Made at the Same Time?
- Of course. This is a short cooking recipe, so white rice is perfect for this recipe. Please see my Pressure Cooker Perfectly Cooked Pot In Pot Rice recipe for more details.
- All you will need is a stainless steel flat bottomed insert pan and a Tall Legged Trivet.
Rice makes a nice side dish and it is fantastic to cook it in the same pot as the chicken enchiladas.
If you have used frozen chicken in large pieces, you will need to remove them from the pot and chop them up.
Chop it up however you like; in strips, shredded, chunks. Then return the chicken back into the pot.
What Kind of Cheese is Used for Chicken Enchiladas?
Cheddar, Monterey Jack, Oaxaca, and Asiago are all good choices.
We buy blocks of cheese and make a shredded cheese blend. While you can use bags of Mexican-blend shredded cheese, we recommend buying cheese in a block and using a cheese shredder and shredding the cheese yourself. The packages of cheese have a layer of cornstarch and don’t melt as well. Plus, it adds more junk that is not needed.
Make sure to you cheese that melts well. Sharp cheddar is not recommended as it can be gritty at times.
Can Tortillas Be Used in Place of Tortilla Chips?
No. For this recipe, soft tortillas are not a replacement for the crispy deep fried chips. As the chips are fried, they take the place of frying or warming tortillas on the griddle before using them for enchiladas.
In addition, they add a bit of saltiness and wonderful flavor. Try it yourself and you will see. Tortilla chips which have softened in the moist heat are fantastic.
Pro Tip: The corn tortilla chips will absorb the liquid and become soft, like enchiladas. It’s so yummy!
How to store Leftover Chicken Enchiladas?
- The chicken enchiladas freeze well and are so simple to heat up in an Instant Pot, Mealthy MultiPot or Pressure Cooker.
- We like to store the leftovers in 24 ounce Reditainers Extreme Freezer Containers as they are BPA-free.
- They hold up well and are perfect for two servings each. Plus, they are inexpensive and we don’t mind sending home guests with a big container of Instant Pot Pressure Cooker Chicken Enchiladas.
Top with sour cream, or with your own homemade Instant Pot Greek Yogurt, and a garnish of cilantro and enjoy!
More Instant Pot Quick and Easy Recipes.
- Pressure Cooker Creamy Baked Ziti
- Pressure Cooker Balsamic Ginger Chicken
- Pressure Cooker Orange Glazed Pork Chops
- Instant Pot Chicken and Rice + Video
Kitchen Equipment and Esssentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Cilio Olivewood Spatula
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Microplane Artisan Ribbon Grater
- Reditainer Extreme Freezer Containers and Freezer Labels
- OXO Stainless Steel Tongs
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Here is the handy printable recipe:
Instant Pot Pressure Cooker Chicken EnchiladasPrint Pin Rate
- 1 can Kidney Beans drained (15 ounces)
- 2 cups Low Sodium Chicken Broth (or 2 cups water + 2 tsp Better than Bouillon Chicken Base)
- 10 oz Enchilada Sauce hot or medium
- 2 pounds Chicken Tenders or breasts
- 1 Yellow/Brown Onion
- 1 cup Green Pepper diced
- 1 packet Taco Seasoning regular or cheesy
- 2 oz Green Chiles seeds removed, minced (Optional)
- 1 cup Frozen Corn
- 3 cups Taco Chips
- 2 cups Mexican flavored shredded cheese mix
- 1 tablespoon Fresh Cilantro minced
- Sour cream to garnish
- Scallions to garnish (optional)
- Add kidney beans, chicken broth, enchilada sauce, chicken, onions, peppers, taco seasoning, green chilis and corn to pressure cooker cooking pot.
- If making rice at the same time, place tall legged trivet into cooking pot.
- Rinse rice well and place into stainless steel flat bottomed insert pan.
- Place rice pan on top of trivet.
- Pour in two cups of fresh water (or chicken broth) and cover with lid (only if the lid has steam holes).
- Lock on lid and close pressure valve. Cook at high pressure for 4 minutes.
- When beep sounds, wait 10 minutes and then release the rest of the pressure.
- Remove pan of rice and trivet from cooking pot. Fluff the rice and set aside.
- If large pieces of chicken were used, remove them and cut them up and place back into pot, otherwise, continue with the next step.
- Add shredded cheese, a handful at a time and mix through.
- Add cilantro and taco chips and mix through until cheese is all melted.
- Serve with a dollop of sour cream and scallions on top.
For a little less spice, use mild enchilada sauce or ½ mild and ½ medium.
If your chicken is not frozen, increase stock by 1/8 cup.
If desired, before adding cheese and tortillas, remove cooked chicken, lightly fork shred and put back in pot. Originally posted January 21, 2016. Republished on February 15, 2020.