Instant Pot Green Chili Chicken Enchiladas
There’s nothing like a pan of warm, cheesy enchiladas to bring people together. These Instant Pot Green Chili Chicken Enchiladas are the perfect balance of comfort and bold, tangy flavor, all made easier with the help of your Instant Pot. The homemade green chili sauce is packed with roasted tomatillos, garlic, and diced chilis, then blended into a creamy, dreamy base that coats every bite. The best part? This dish is incredibly easy to make, yet impressive enough for a crowd.
Whether it’s a casual weeknight dinner or a meal to share with friends, this recipe will quickly become a staple in your kitchen. Let’s get cooking!
Equipment
- Instant Pot
- Knife & cutting board
- Measuring Spoons
- Blender (or stick blender)
- Mixing bowls
- 9x13 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 9x13 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!