Instant pot chicken enchiladas

Hello fellow foodies,

I haven’t posted a food recipe in the longest time! It’s been harder to find the motivation to try new recipes while pregnant but the instant pot has been my best friend this pregnancy.

My friend gave me this recipe and it was too good not to share!


  • 1 tablespoon light olive oil (or oil preferred for cooking)
  • 1 small/ medium onion diced (about a cup)
  • 4 minced garlic cloves
  • 1 jalapeño, deseeded and minced
  • 1 cup chicken broth
  • 16oz of tomato sauce
  • 2 TBS of chili powder
  • 1 TBS sugar
  • 1 tsp cumin
  • 1tsp salt and pepper
  • 1.5lbs boneless skinless chicken breasts
  • 1-2 Tbs of cilantro paste (or fresh)
  • 12 corn tortillas
  • 8-16oz cheese, divided if using 16oz, I used the fiesta blend.

First set the instant pot to sauté. Once heated add the oil, onion, garlic and jalapeño. Sauté until onions are translucent.

Next add the chicken broth, tomato sauce and spices. Stir ingredients together.

Place chicken in the sauce and place on the instant pot lid. Make sure it’s on sealing and set it to manual high pressure for 10min.

While chicken is cooking soften the corn tortillas in the microwave (3 at a time, spread on a plate, for 40 seconds).

Preheat oven to 400.

Once the timer is off do a quick release. Remove chicken and shred.

Take 1/4 cup of the sauce and spread it on the bottom of the 9×13 pan.

Mix half of the remaining sauce with the chicken and fill the tortillas. You can sprinkle in some cheese before rolling but I chose not to this time.

Pour the remaining sauce on top and sprinkle with cheese. Cover and bake for 5-10min.

They weren’t spicy at all so even my kids devoured them. They were a huge hit!

Happy eating,

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