Instant Pot® Chicken Enchiladas

Jumpstart a favorite dinner with this chicken enchilada recipe for the Instant Pot®. If you’ve never cooked chicken breasts in an Instant Pot®, you’ll be surprised at how moist and flavorful they can be. Instant Pot® Chicken Enchiladas come together quickly with just 20 minutes of prep time, but you also get a lot of flavorful help with Old El Paso™ favorites. Old El Paso™ Original Taco Seasoning Mix, Mild Red Enchilada Sauce, Chopped Green Chiles, Traditional Refried Beans and more make it easy to bring this one to the table. Top with pico de gallo, chopped cilantro and crema for irresistible Instant Pot® enchiladas.
Prep 20 Minutes
Total Time 1 Hours 15 Minutes
Servings 5

Ingredient List


  • 1 lb boneless skinless chicken breasts (about 2 medium breasts)
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 cup water
  • 2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 2/3 cup from 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend

Garnishes, as desired

  • Pico de gallo
  • Chopped cilantro
  • 1 container (7 oz) Old El Paso™ Crema Mexicana
Recipe Continues Below


  1. Place chicken in 6-quart Instant Pot®. Sprinkle half of the taco seasoning mix over chicken. Turn chicken over; sprinkle remaining half of taco seasoning mix over top. Chicken should be completely coated. Add water.
  2. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 5 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally for 10 minutes. Set pressure valve to VENTING to quick-release pressure. Chicken should be cooked through and reach internal temperature of 165°F.
  3. Transfer chicken to cutting board; use two forks to shred into bite-size pieces. Discard cooking liquid.
  4. Meanwhile, heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  5. In medium bowl, mix chicken, 3/4 cup of the enchilada sauce and the green chiles.
  6. Spread 1/2 cup of the remaining enchilada sauce evenly in baking dish. Spread 1 tablespoon refried beans down center of each tortilla; top with 1/4 cup chicken mixture and 2 tablespoons cheese. Wrap tortillas tightly around filling, placing seam side down, in baking dish. Top with remaining enchilada sauce. Sprinkle with 3/4 cup remaining cheese.
  7. Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving. Garnish each serving with pico de gallo, chopped cilantro and crema.

Expert Tips

  • We used two 8-oz boneless skinless chicken breasts while testing this recipe. If your chicken breasts are larger, you will want to increase the high-pressure cooking time by 1 or 2 minutes. The chicken should be cooked through and reach an internal temperature of 165°F.
  • If you like a little more heat in your Instant Pot® Chicken Enchiladas, try substituting Old El Paso™ Shredded 3 Pepper Cheese Blend for the Old El Paso™ Mexican Style 4 Cheese Blend in this recipe. You can also substitute Old El Paso™ Medium Red Enchilada Sauce for the Mild version.
  • We use pico de gallo and fresh cilantro as a suggested garnish for this chicken enchilada recipe for the Instant Pot®, but you can use chopped tomatoes and sliced green onions if preferred.
  • We love Instant Pot® Chicken Enchiladas, but this recipe for Creamy Chicken & Chile Enchiladas has our mouths watering as well. It's a quick one, serving up in just 30 minutes total.
  • Instant Pot® enchiladas speed up the cooking time on your chicken breasts, but if you were looking for an even faster shortcut to delicious enchiladas, try this recipe for Easy Microwave Chicken Enchiladas.


  • 2 Enchiladas Calories 490 (Calories from Fat 190);  Total Fat 21g (Saturated Fat 11g ,Trans Fat 0g);  Cholesterol 105mg;  Sodium 1450mg;  Potassium 280mg;  Total Carbohydrate 40g (Dietary Fiber 2g ,Sugars 4g);  Protein 34g
  • % Daily Value: Vitamin A 0%;  Vitamin C 0%;  Calcium 35%;  Iron 20%
  • Exchanges: 2 Starch;  1/2 Other Carbohydrate;  3 Very Lean Meat;  1 High-Fat Meat;  2 Fat
  • Carbohydrate Choice: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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