Whenever I need a comforting dinner that feels a little festive but doesn’t keep me stuck in the kitchen, I turn to my trusty Pressure Cooker Chicken Enchiladas. The pressure cooker makes the chicken juicy, tender, and full of flavor in just minutes — perfect for a busy weeknight or when I have family over. If you love quick and flavorful meals, you’ll definitely enjoy browsing through my other pressure cooker recipes.
I first tried making enchiladas this way after realizing my stovetop version was taking too long on hectic nights. Now, this has become a family favorite. My kids love piling on extra cheese, and I always sneak in some cilantro on top for brightness. If you’ve tried my pressure cooker pork chops, you know how pressure cooking keeps flavors locked in — and it works beautifully for enchiladas too!
What You’ll Need
Here’s what goes into my simple yet flavorful Chicken Enchiladas. Nothing fancy, just pantry staples and fresh toppings.
- Boneless chicken breasts or thighs — I like thighs for juicier meat.
- Corn tortillas — they hold up better than flour here.
- Enchilada sauce — homemade or store-bought; I use red, but green works too.
- Onion & garlic — fresh always makes a big difference.
- Shredded cheese — a mix of cheddar and Monterey Jack is my go-to.
- Cilantro — for that fresh pop on top.
- Refried beans or rice — optional, for serving.
Tip: If you’ve made my air fryer coconut shrimp, you already know how much I love pairing crispy sides with saucy mains like this.
Step-by-Step Guide to Chicken Enchiladas
Making enchiladas in the pressure cooker is quicker than you might think. Here’s how I do it, with little tricks I’ve learned over time.
Step 1 — Cook the chicken
Place chicken, onion, garlic, and half the enchilada sauce in your pressure cooker. Cook on high pressure for 10 minutes, then quick release. The chicken will be tender and easy to shred.
Tip: I always save a splash of cooking liquid to keep the filling moist.
Step 2 — Shred and mix the filling
Shred the chicken with two forks and stir in a handful of cheese plus a little sauce. This step makes the filling creamy and helps everything stick together.
Step 3 — Roll the enchiladas
Warm tortillas so they don’t crack. Fill each with chicken mixture, roll tightly, and place seam-side down in a baking dish.
Tip: I cover tortillas with a damp towel and microwave for 30 seconds to keep them pliable.
Step 4 — Sauce and cheese
Pour the remaining enchilada sauce over the rolled tortillas, making sure every inch is coated. Sprinkle generously with cheese.
Step 5 — Bake until bubbly
Bake at 375°F for 15–20 minutes until the cheese melts and the edges get just a little crispy.
Tip: I sometimes finish under the broiler for 2 minutes for that golden, cheesy top.
If you loved my spinach ricotta stuffed shells, you’ll see the same comfort factor here — saucy, cheesy, and oh-so satisfying.
Pro Tips & Easy Swaps
- Use rotisserie chicken for an even faster shortcut.
- Swap in black beans or sautéed veggies for a meatless version.
- Try green enchilada sauce for a tangier flavor.
- Add diced jalapeños for a spicy kick.
- Don’t skip warming the tortillas — it prevents cracks.
- Freeze leftovers individually for quick lunches.
- Top with sour cream or avocado for creaminess.
- Sprinkle queso fresco instead of cheddar for a more authentic flavor.
Serving Ideas & Variations
These Chicken Enchiladas are a full meal on their own, but I love dressing up the table with a few extras. Serve with Mexican rice, refried beans, or even a light salad. Sometimes I drizzle crema on top for extra richness.
Variations I’ve tried:
- Chicken & corn filling
- Chicken & black beans
- Spicy chipotle sauce instead of red
- Shredded beef or pork instead of chicken
- Extra cheesy “enchilada casserole” style
- Mini enchiladas as party appetizers
Common Mistakes (and How to Fix Them)
- Tortillas cracking → Warm them before rolling.
- Dry filling → Add a spoonful of cooking liquid or extra sauce.
- Cheese burning → Cover with foil if baking longer.
- Soggy enchiladas → Don’t drown them in sauce; just enough to cover.
- Overcooked chicken → Stick to 10 minutes pressure cooking for breasts.
Frequently Asked Questions
Yes! You can assemble them a day before, cover, and refrigerate. Just add the sauce and cheese right before baking for the best texture.
Absolutely. Freeze unbaked enchiladas tightly wrapped. When you’re ready, bake straight from frozen — just add 10–15 extra minutes to the cooking time.
Yes, you can, but flour tortillas may get softer after baking. Corn tortillas hold up better under the sauce and oven heat.
That depends on your enchilada sauce. Use a mild sauce for a family-friendly dish, or add jalapeños if you want more heat.
You’ll Also Love
- Pressure Cooker Whole Chicken — great for meal prep or a Sunday dinner.
- Pressure Cooker Lentil Soup — cozy, hearty, and budget-friendly.
- Pressure Cooker Pork Chops — juicy and tender every time.
For more inspiration, check out all my pressure cooker recipes.
Pressure Cooker Chicken Enchiladas
Ingredients
Method
- Place chicken, onion, garlic, and 1 cup enchilada sauce in pressure cooker. Cook on high pressure 10 minutes; quick release.
- Shred chicken, mix with ½ cup sauce and ½ cup cheese.
- Warm tortillas, fill with chicken mixture, and roll tightly.
- Place seam-side down in baking dish. Top with remaining sauce and cheese.
- Bake at 375°F for 15–20 minutes until bubbly. Garnish with cilantro.
