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    Ingredients » Recipes » Chicken

    Instant Pot Creamy Chicken Enchiladas

    This post may contain affiliate links. Please see disclosure for more information. Published: Jan 24, 2019 · Modified: Mar 25, 2021 by Dee

    Instant Pot Creamy Chicken Enchiladas are made with shredded salsa verde chicken, cheese and cream cheese. An easy chicken enchilada recipe everyone loves!

    Jump to Recipe -

    instant pot creamy chicken enchiladas with salsa verde in a baking dish with cheese and cilantro

    This easy chicken enchilada recipe starts out with one of our favorite Instant Pot recipes -- salsa verde chicken. I use the shredded chicken for tacos, burrito bowls, salads and -- enchiladas!

    I used to make enchiladas with rotisserie chicken or baked chicken, but making the shredded chicken in the Instant Pot is easier and tastier. The chicken gets infused with wonderful flavors from spices and salsa verde. And as a bonus, it doesn't dry out!

    These creamy chicken enchiladas with cream cheese are similar to white chicken enchiladas, except they're not cooked in a cream sauce. So, they're a little lighter and tangier but not as spicy as traditional enchiladas in red sauce.

    My family actually prefers these salsa verde chicken enchiladas. In fact, it's now one of our favorite Instant Pot dinner recipes!

    How do you make easy chicken enchiladas?

    This chicken enchilada recipe makes enough for 12 enchiladas, which might be a lot for some of you. But, leftover enchiladas are awesome - I may or may not had one for breakfast! You can also use the extra chicken for something else, or you can make 6 completely stuffed enchiladas!

    First, you cook the chicken with salsa verde in your Instant Pot. Next, you remove the chicken and shred it -- Keep the pieces on the big side, though. And, then you mix in some cream cheese.

    salsa verde shredded chicken in instant pot

    Then, you spread some of the cooking liquid on a tortilla, place some chicken in the middle, and top it with Monterey Jack cheese.

    chicken and monterey jack cheese in flour tortilla

    Roll the tortilla up, place it seam-side-down in a baking dish with some of the cooking liquid on the bottom, and repeat the process. If you're making 12 enchiladas at once, you'll have to divide the cooking liquid between two baking pans.

    enchilada in salsa verde sauce in baking dish

    Pour the remaining cooking liquid over the enchiladas, top with more shredded cheese, and bake!

    salsa verde chicken enchiladas with monterey jack cheese in baking dish

    I like to add some cheddar or Mexican blend shredded cheese over the top before the enchiladas are done baking. It's optional, but it gives the dish a little more color, and you can't go wrong with more cheese! Actually, you can use as much cheese as you want in this recipe -- no judging, here!

    instant pot creamy chicken enchiladas in baking dish with shredded cheese and cilantro

    Let the enchiladas rest for about 5 minutes before serving. Then, use your favorite toppings to liven things up! Serve them with sour cream, salsa verde, diced tomatoes, avocados, radishes -- no rules here!

    instant pot creamy chicken enchilada with sour cream and radishes, tomatoes and avocado on white plate

    Do you use flour or corn tortillas for enchiladas?

    Corn tortillas are probably more popular, and some may say more authentic. However, I grew up with Sonoran-style food here in Phoenix, and flour tortillas are commonly used for enchiladas. My family also prefers flour tortillas, but you can use whichever kind of tortilla you like best.

    More easy Instant Pot chicken recipes

    • Instant Pot BBQ Chicken
    • Instant Pot Whole Chicken
    • Instant Pot Buffalo Chicken 

    Easy Instant Pot Creamy Chicken Enchiladas Recipe

    instant pot creamy chicken enchiladas in baking dish with shredded cheese and cilantro

    Instant Pot Creamy Chicken Enchiladas

    Published by Dee
    Instant Pot Creamy Chicken Enchiladas are made with shredded salsa verde chicken, cheese and cream cheese. An easy chicken enchilada recipe the family will love!
    4.89 from 9 votes
    Print Recipe Share by Email
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Main
    Cuisine Mexican
    Servings 12
    Calories 399 kcal

    Ingredients
      

    for the chicken

    • 1 tablespoon olive oil
    • 4 boneless skinless chicken breasts (about 1.5 pounds)
    • 1 teaspoon sea salt
    • 1 teaspoon garlic powder
    • 1 teaspoon ground cumin
    • .5 teaspoon smoked paprika
    • .5 teaspoon cayenne pepper
    • 1 16 ounce jar salsa verde ( I use Herdez)

    for the enchiladas

    • 4 ounces softened cream cheese
    • 12 medium flour tortillas
    • 6 cups shredded Monterey Jack cheese
    • 2 cups shredded Mexican blend cheese (optional)
    • extra salsa verde (optional)

    Instructions
     

    • Add the olive oil to the bottom of the Instant Pot, and add the chicken
    • Season the chicken with the sea salt, cumin, garlic powder, smoked paprika and cayenne pepper
    • Pour the salsa verde over chicken, and mix slightly to make sure chicken is evenly covered
    • Place lid on Instant Pot, set sealing valve to SEALING position, and hit PRESSURE COOK, or manual, for 10 minutes. (Pot will say ON as it comes to pressure, then begin counting down at 10 minutes)
    • After 10 minutes of cooking, do a natural release for 10 minutes, then hit CANCEL and do a quick release until pin drops
    • Open pot, and remove chicken to a large bowl. Pour the cooking liquid into another bowl.  Use a hand mixer to shred the chicken slightly. You want the chicken cut into small chunks instead of finely shredded. Or shred with 2 forks.
    • Mix the cream cheese into the chicken

    for the enchiladas

    • Preheat oven to 350 degrees
    • Place a tortilla on a plate, and brush or spread about 2 teaspoons cooking liquid onto tortilla
    • Place about ⅓ to ½ cup of cooking liquid into a greased baking dish (casserole pan)
    • Place about ¼ cup of chicken in a line in center of tortilla, and top with some shredded monterey jack cheese
    • Roll one end of tortilla over the filling, and form enchilada. Place enchilada, seam side down, into baking dish. Repeat process until all tortillas are made, and pans are full
    • Spread about 2 cups of cooking liquid over enchiladas, and sprinkle 1 cup of monterey jack cheese over enchiladas
    • Bake for 20 minutes or until enchiladas are heated through and bubbly, then add Mexican blend cheese or more monterey jack cheese, if desired, and bake until cheese is melted 
    • Remove from oven, and let stand for about 5 minutes before serving -- This makes it easier to remove from the dish

    Notes

    Recipe was made using 6-quart Instant Pot pressure cooker, but an 8 quart can be used without changing amounts or cooking time.
    Makes enough for 12 enchiladas -- divide cooking liquid between 2 pans, but you can make 6 at a time and refrigerate or freeze the rest for later or use chicken for another recipe.
    Use as much cheese as you want and additional salsa verde if you prefer.

    Nutrition

    Calories: 399kcalCarbohydrates: 16gProtein: 32gFat: 22gSaturated Fat: 11gCholesterol: 98mgSodium: 790mgPotassium: 376mgSugar: 1gVitamin A: 535IUVitamin C: 0.9mgCalcium: 459mgIron: 1.8mg
    Keyword chicken enchiladas, instant pot creamy chicken enchiladas
    Tried this recipe? Please comment and rate it! Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

    Instant Pot Creamy Chicken Enchiladas with salsa verde

    I hope you enjoy these easy Instant Pot creamy chicken enchiladas as much as we do!

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    Reader Interactions

    Comments

    1. Anne Akridge says

      March 20, 2022 at 11:25 am

      LOVE LOVE LOVE THESE! We have them all the time. I want to make them for a dinner party. Can I make ahead all the way to rolling them up and placing in baking tray - and then refrigerate? Would I still just heat in oven for 20 minutes once we’re ready to eat?5 stars

      Reply
      • Dee says

        March 20, 2022 at 4:31 pm

        Thanks, Anne! I'm so glad you like the enchiladas! You can definitely make them ahead of time. I can't say for sure how long they would take to heat up since they will be cold from being refrigerated, but 20 to 30 minutes should be about right.

    2. Jennifer Wood says

      April 01, 2021 at 11:01 am

      This has become my daughter's favorite dinner thank u

      Reply
    3. Lisa says

      February 15, 2021 at 3:56 pm

      Loved them, are a new staple at our house great snack when they get home from football practice before dinner thanks for the recipe you made me the very popular for this week.4 stars

      Reply
      • Dee says

        February 15, 2021 at 8:02 pm

        So glad you like the enchiladas. Thanks for taking the time to comment!

    4. Sam says

      January 21, 2021 at 9:48 am

      These are amazing! Even my extremely picky mother went crazy over them. I made homemade pico de gallo and guacamole to put on as well and it made them even better. Thanks for the recipe! Definitely a keeper!5 stars

      Reply
      • Dee says

        January 25, 2021 at 12:59 pm

        Thank you for the wonderful review, Sam! So glad you both liked them!

    5. Laurel says

      September 13, 2020 at 3:07 pm

      Is this recipe able to be frozen for future dinners?

      Reply
      • Dee says

        September 14, 2020 at 10:24 am

        Yes -- just don't bake them. Wrap them up, freeze and bake when you're ready. 🙂

    6. Jessica says

      August 17, 2020 at 1:15 pm

      These look amazing! We love enchiladas but I've never thought of using an instant pot for the chicken. Can frozen chicken breasts be used? How would I adjust the cooking time? Thanks!

      Reply
      • Dee says

        August 17, 2020 at 1:53 pm

        It depends on how thick the chicken is, but I usually cook frozen for 20 minutes.

    7. Donni says

      April 07, 2020 at 9:53 am

      These are the yummiest enchiladas I have ever had. My family is crazy about them, too. I think it's the cream cheese that really sets them apart. One of my new all time favorites.

      Reply
      • Dee says

        April 10, 2020 at 9:20 pm

        This is so good to hear, Donni. Thank you!

    8. Becky says

      March 19, 2020 at 6:16 pm

      So delicious!! Definitely will make this again, so creamy.5 stars

      Reply
      • Dee says

        March 20, 2020 at 1:22 pm

        I'm super glad to hear this, Becky. Thanks so much!

    9. Pam says

      January 19, 2020 at 3:42 pm

      Made these this evening, so good!! We enjoyed them with some fresh cilantro, sour cream and a side of refried beans.5 stars

      Reply
      • Dee says

        January 21, 2020 at 6:40 pm

        So glad you like them, Pam! Thank you!

    10. Peg says

      February 20, 2019 at 3:57 pm

      Another winner!! Easy and oh so good!! I must have bought tortillas that were to large, because I only made 6. But, since there's only two of us that's dinner and a few lunches. Loved these!!!5 stars

      Reply
      • Dee says

        February 21, 2019 at 8:40 am

        Thank, Peg! I think the leftovers are even better. 🙂

    11. Jessica | The Novice Chef says

      January 31, 2019 at 9:20 am

      I have everything for this! Got to make it tonight!

      Reply
    12. Cathy says

      January 25, 2019 at 8:52 pm

      I seriously can't wait to try these!

      Reply
    13. Catalina says

      January 25, 2019 at 6:53 am

      Chicken enchiladas are a favorite around here! I should make them asap!5 stars

      Reply
    14. Chrissie Baker says

      January 25, 2019 at 5:01 am

      I made this as a family dinner and all my kids loved it. Definitely a hit.5 stars

      Reply
      • Dee says

        January 25, 2019 at 9:00 pm

        Awesome! So glad you liked them. 🙂

    15. Mahy Elamin says

      January 25, 2019 at 4:59 am

      Enchiladas are a favorite in our house, so I know I’ll be making this. Thanks for the recipe!5 stars

      Reply
      • Dee says

        January 25, 2019 at 8:59 pm

        My family absolutely loves enchiladas -- Hope you like them! 🙂

    16. Dana says

      January 24, 2019 at 9:29 pm

      These look and sound fantastic! Definitely making these for dinner next time5 stars

      Reply
      • Dee says

        January 25, 2019 at 8:59 pm

        I hope you get a chance to try them. 🙂

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    I’m the blogger, chief cook, recipe developer and photographer behind Meatloaf and Melodrama. I absolutely love to create easy, budget-friendly, homemade meals and treats for my family. I also love to think of new ways to repurpose leftovers so that my family will actually eat them!

    More about me →

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