Instant Pot Green Chili Chicken Enchiladas are the perfect blend of bold flavors, creamy textures, and effortless cooking. This recipe transforms simple ingredients into a rich, tangy, and cheesy dish with minimal effort, thanks to the Instant Pot. Tender shredded chicken is simmered in a homemade green chili sauce made with roasted tomatillos, garlic, and diced chilis, then blended to silky perfection with a touch of cream cheese.
Layered with soft corn tortillas, plenty of gooey Monterey Jack cheese, and baked until golden and bubbly, these enchiladas are the ultimate comfort food. Whether you’re making a quick weeknight meal or serving a crowd, this dish is easy to prepare and packed with flavor. Pair it with Mexican rice, fresh lime wedges, or a drizzle of crema for a restaurant-quality meal right at home. Let’s get cooking!
Key Ingredients in Green Chili Chicken Enchiladas
- Chicken breasts – Lean, protein-packed, and tender when pressure-cooked.
- Tomatillos – Tangy and slightly sweet, adding depth to the green chili sauce.
- Diced green chilis – Mild heat and smoky flavor, essential for authentic enchiladas.
- Green enchilada sauce – Rich, zesty, and the base for the creamy filling.
- Cream cheese – Adds creaminess and balances the tanginess of the tomatillos.
- Monterey Jack cheese – Melts beautifully for a gooey, cheesy finish.
- Corn tortillas – Traditional, sturdy, and perfect for layering.
- Garlic – Boosts flavor with a bold, aromatic punch.
- Onions – Caramelizes slightly when sautéed, adding natural sweetness.
- Cilantro – Fresh, citrusy garnish for a pop of color and flavor.
How to Make Green Chili Chicken Enchiladas
Set your Instant Pot to sauté mode and heat the olive oil. Add the sliced onions and tomatillos, cooking until lightly browned, about 3–4 minutes. Stir in the garlic, diced green chilis, green enchilada sauce, onion powder, salt, and pepper, letting the flavors meld for another 2–3 minutes. Nestle the chicken breasts into the sauce, seal the Instant Pot, and set it to manual high pressure for 25 minutes. While the chicken cooks, prepare any toppings such as slaw or crema and shred the cheese if not pre-shredded.
Once the Instant Pot finishes, release the pressure manually and remove the chicken breasts. Add the brick of cream cheese to the sauce, letting it soften while you shred the chicken. Using a stick blender, blend the sauce until smooth and creamy, then stir the shredded chicken back in. Preheat the oven to 350°F.
To assemble the enchiladas, ladle 1 cup of sauce into the bottom of a 9×13 baking dish and spread evenly. Layer 6 tortilla halves on top, followed by more sauce and a portion of shredded cheese. Repeat this process for three layers, dividing the sauce and cheese evenly between them. Finish with a generous layer of shredded cheese on top. Bake uncovered for 30–35 minutes, until golden brown and bubbling around the edges. Garnish with chopped cilantro and serve hot, alongside Mexican rice, a fresh salad, or a drizzle of crema for extra richness. Enjoy!
Customizable Creations & Instant Pot Magic!
Recipe Variations
Feel free to mix things up and make this dish your own! Here are a few fun twists to try:
- Vegetarian Delight: Swap the chicken for black beans, grilled veggies, or even sweet potatoes for a tasty meat-free version. The creamy green chili sauce will still shine!
- Spicy Kick: If you love heat, throw in some jalapeños, serrano peppers, or habaneros for an extra zing. For a milder version, use sweet peppers or leave out the chilis entirely.
- Enchilada Casserole: Take this dish to the next level by layering in rice or beans to make it even heartier. It’s like a Mexican lasagna!
Why the Instant Pot Makes a Difference
The Instant Pot isn’t just a time-saver—it’s a game-changer! Here’s why it’s perfect for Green Chili Chicken Enchiladas:
- Faster Cooking: The pressure cooking function speeds up the cooking process, which means you can enjoy these flavorful enchiladas in a fraction of the time it would take using traditional methods.
- Tender, Juicy Chicken: The Instant Pot locks in moisture, ensuring your chicken breasts come out fall-apart tender every time. No more dry, overcooked chicken!
- Flavor Infusion: The sealed pressure cooker traps all the savory aromas and spices, infusing the chicken and sauce with deep, rich flavor—just like a slow cooker, but way faster.
With these variations and Instant Pot tips, you’ve got the perfect recipe for any craving or dietary need. Get creative, and let your Instant Pot work its magic!
More Recipes from Rustic Joyful Food
If you loved this recipe, you’ll love any of these equally delicious dinner options!
- Savory, Rich, & Satisfying Beef Barbacoa Tostadas
- Grilled Pork Tenderloin Street Tacos
- Cilantro & Mandarin Marinated Shrimp Tacos
- Birria Style Tacos
Instant Pot Green Chili Chicken Enchiladas
Equipment
- Instant Pot
- Knife & cutting board
- Measuring Spoons
- Blender (or stick blender)
- Mixing bowls
- 9×13 baking dish
- OvenBaking sheet (optional, to catch any spills in the oven)
Ingredients
- 1 tablespoon olive oil
- 1 onion sliced
- 6 tomatillos
- 4 cloves fresh garlic
- 1 6-ounce can diced green chilis
- 1 20-ounce can green enchilada sauce
- 1 teaspoon onion powder
- Salt & pepper to taste
- 3 chicken breasts
- 1 8-ounce brick cream cheese, reserved
- 1 10-count package large corn tortillas, folded in half
- 4 cups shredded Monterey Jack cheese
- Chopped cilantro for garnish
- Optional toppings: Mexican crema, slaw, fresh lime wedges
Instructions
- Set the Instant Pot to sauté mode and heat the olive oil. Add the sliced onions and tomatillos, cooking until lightly browned (about 3–4 minutes).
- Add the garlic, diced green chilis, enchilada sauce, onion powder, salt, and pepper. Stir and cook for another 2–3 minutes.
- Nestle the chicken breasts into the sauce. Seal the Instant Pot and set it to manual high pressure for 25 minutes.
- While the chicken cooks, prep any optional toppings like slaw or crema, and shred the cheese (if not pre-shredded).
- Once done, release the pressure manually. Remove the chicken breasts and add the brick of cream cheese to the sauce. Let it sit to soften.
- Shred the chicken while the cream cheese warms.
- Using a stick blender, blend the sauce until creamy and smooth. Stir the shredded chicken back into the sauce.
- Preheat the oven to 350°F.
- In a 9×13 baking dish, ladle 1 cup of sauce into the bottom and spread it evenly.
- Layer 6 tortilla halves on top, followed by more sauce and a portion of shredded cheese. Repeat this process for three layers, evenly dividing the sauce and cheese between each.
- Finish with a generous layer of shredded cheese on top.
- Bake uncovered for 30–35 minutes, until golden brown and bubbling around the edges.
- Garnish with chopped cilantro and serve hot.
- Serving Suggestions
- Serve these enchiladas with Mexican rice, a fresh salad, or a drizzle of crema for extra richness. A side of lime wedges can add a fresh, citrusy kick. Enjoy!
Cilantro Cabbage Slaw
Equipment
- Large mixing bowl
- Sharp knife
- Cutting Board
- Measuring spoons and cups
- Tongs
Ingredients
- 1 small head Napa cabbage
- 1 sweet carrot (optional) shredded (about 1 cup)
- 1 bunch cilantro chopped (about ¾ cup, loosely packed)
- 1 jalapeño diced
- 1 teaspoon red chili flakes (optional)
- ¼ cup lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon black pepper
- 1 teaspoon salt
- ¾ cup canola oil
Instructions
- Prepare the cabbage: Slice the cabbage in half lengthwise and rinse thoroughly under cold water, ensuring all dirt and sand are removed. Drain well. Slice into thick, long strips, almost shredding it.
- Combine the vegetables: In a large mixing bowl, add the sliced cabbage, shredded carrot, chopped cilantro, and diced jalapeño. If you prefer a milder slaw, remove the jalapeño’s ribs and seeds before dicing.
- Dress the slaw: Add the red chili flakes, lime juice, apple cider vinegar, honey, black pepper, and salt. Using tongs, gently toss the ingredients together to evenly distribute the dressing while keeping the cabbage intact.
- Add the oil: Pour in the canola oil and lightly toss again until everything is well combined.
- Rest and serve: Allow the slaw to sit for at least 30 minutes before serving. The acidity from the lime juice will slightly wilt the cabbage, enhancing its flavor.