Instant Pot Chicken Enchiladas

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This recipe for Instant Pot Chicken Enchiladas was sponsored by BUSH’S® Savory Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Whip up a batch of these creamy Instant Pot chicken enchiladas. They are easy to make with a homemade white sauce. 

I love a good enchilada but it has taken me a long time to perfect my white chicken enchilada recipe. Since I finally have it perfected, I decided to work on converting it to an Instant Pot recipe. I love experimenting with the Instant Pot and determining if recipes we already love will work in the Instant Pot, too. Another great pressure cooker recipe is Instant Pot Chicken and Vegetables.

Now, this Instant Pot chicken breast recipe does not make as big a batch as the oven-baked counterpart. It makes just 4 enchiladas. If you have the 8 quart Instant Pot (or even bigger pressure cooker of a different brand, like the PPXL), than you can increase this recipe and make a bigger batch. Assuming you have a bigger pan to go with your bigger pressure cooker.

I tested the Instant Pot chicken enchiladas in the Instant Pot DUO 7 in 1 6 Quart. I have found that many people have that size or larger, so I base all of my recipes on that size of pressure cooker. 

Ingredients in Instant Pot Chicken Enchiladas

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• 1 cup water
• 1 1/2 cups cooked and shredded chicken (try this recipe for cooking a whole chicken)
• 4 (8-inch) flour tortillas
• 1 1/2 cups shredded Monterey jack cheese, divided
• 1 (4-ounce) can mild diced green chilies
• 1 cup sour cream

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The Perfect Side Dish for Instant Pot Chicken Enchiladas

We paired our chicken enchiladas with BUSH’S Black Beans Fiesta™. They are part of BUSH’S Savory Beans line. These beans are perfectly flavored black beans that pair really well with Mexican food. You can just “heat and eat” these beans and pair them with so many different dishes. They can be heated up on the stove top or in the microwave.

I liked the pairing with the chicken enchiladas because the spice of BUSH’S Black Beans Fiesta tasted great with the creaminess of the sour cream enchiladas. BUSH’S Savory Beans are made from the best beans simmered in delicious savory sauces, which come in three flavors: Black Beans Fiesta, Southwestern Style Pinto Beans™, and Southern Style White Beans.

I love how easy they are to heat up as a quick side for those busy weeknights (I’m looking at you, baseball season). I have mentioned this before, but I love keeping BUSH’S beans on hand because they are always high quality and are shelf stable. I like that I can stock up on them and not worry about them going bad quickly. 

Join our instant pot recipe sharing group on Facebook!

I was able to find BUSH’S Savory Beans easially in the beans aisle at my local Walmart. Make sure you pick some up next time you are shopping at Walmart.

Other Recipes Featuring BUSH’s Beans

• Easy Black Bean and Corn Quesadillas
• Black Bean and Chicken Taco Salad

Instant Pot Chicken Enchiladas

Aileen Clark

Whip up a batch of these creamy Instant Pot chicken enchiladas. They are easy to make with a homemade white sauce. 

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Additional Time 10 minutes mins

Total Time 25 minutes mins

Course Main Dish Recipes

Cuisine Mexican

Servings 4

Calories 589 kcal

Ingredients

  

1x2x3x

• ▢ 2 tablespoons butter
• ▢ 2 tablespoons flour
• ▢ 1 cup chicken broth
• ▢ 1 cup water
• ▢ 1 1/2 cups cooked and shredded chicken
• ▢ 1 4-ounce can mild diced green chilies
• ▢ 4 8-inch flour tortillas
• ▢ 1 1/2 cups shredded Monterey​ jack cheese divided
• ▢ 1 cup sour cream

Instructions

 

• Turn Instant Pot to saute and melt butter.
• Whisk in flour and continue to mix until flour and butter are smooth and begin to turn golden brown, 2 minutes.
• Slowly pour in broth, mixing constantly.
• Mix for 2 minutes, until sauce thickens.
• Remove sauce from Instant Pot and place in a small bowl. Let cool 5-10 minutes.
• Remove inner pot of Instant Pot and clean.
• Place inner pot back into Instant Pot and add 1 cup water.
• Mix chicken and chilies together in a small bowl.
• Lay out tortillas and divide chicken mixture evenly between them, arranging the chicken in the center of the tortilla.
• Sprinkle 1/4 cup cheese over each chicken filled tortilla.
• Roll up tortillas and arrange side-by-side in a (7-inch) cake pan.
• Pour the sour cream into the cooled sauce. Mix until fully combined.
• Pour the sauce over the rolled up tortillas.
• Cover the pan tightly with a piece of aluminum foil.
• Create a foil sling and slowly lower the pan into the Instant Pot.
• Close the lid and set pressure release valve to sealing.
• Press the manual or pressure cook button and program to 5 minutes.
• Quickly release pressure and remove pan using foil sling.
• Remove foil from pan and sprinkle remaining 1/2 cup cheese on top.
• If desired, place pan under oven broiler for 3-5 minutes to turn cheese to a golden brown.
• Serve with Bush's Savory Beans.

Notes

This recipe was tested using the Instant Pot DUO 7 in 1 6 Quart

Nutrition

Serving: 1gCalories: 589kcalCarbohydrates: 35gProtein: 30gFat: 37gSaturated Fat: 19gPolyunsaturated Fat: 13gTrans Fat: 1gCholesterol: 126mgSodium: 824mgFiber: 2gSugar: 3g

Tried this recipe?Let us know how it was!

These Instant Pot Chicken Enchiladas were so good and so easy to make. They are definitely getting added to our rotation.