Grandma Kay’s Enchiladas can be made in the Instant Pot, Crockpot or Oven. They are filled with chicken and green chiles and then smothered in a creamy and cheesy green chile enchilada sauce.
Instant Pot Grandma Kay’s Enchiladas
This recipe only has a handful of ingredients but has tons of flavor! My son and husband both thought these were the bomb dot com and praised me for a while. The creamy enchilada sauce makes them a comforting dish. Plus you can choose how to cook the enchiladas…Instant Pot, Crockpot or oven. I am stoked to have the leftovers for lunch today!
Recipe adapted from All Recipes.
Ingredients/Substitution Ideas
- Chopped and cooked chicken–I used rotisserie chicken. If you don’t have cooked chicken on hand try using my Instant Pot Seasoned Shredded Chicken recipe.
- Salt and pepper
- Cumin
- Diced green chiles
- Colby jack cheese–you can also use colby, pepperjack, monterey jack, cheddar or another cheese of your choice
- La Victoria creamy green chile enchilada sauce–you can use another type of enchilada sauce if you’d like but this one is creamy and delicious!
- Heavy cream
- Street taco flour tortillas–I used Don Panchos brand. Mini enchiladas are so much more fun than big enchiladas!
Instant Pot Steps
- Make enchilada filling: Add chicken into a mixing bowl. Lightly salt and pepper the chicken. Stir in the cumin, green chiles, 2 ounces of the cheese and a half cup of the enchilada sauce. Set aside.
- Prepare the sauce: In a separate bowl stir together the remaining enchilada sauce, heavy cream and the remaining 6 ounces of cheese.
- Roll the enchiladas: Spoon about 2-3 Tbsp of the chicken mixture in a line down the center of each tortilla and roll the tortilla up. You’ll be cooking this using a deep pot in pot dish. I used my Fat Daddios 7 inch x 4 inch pan*. Spoon a couple tablespoons of the enchilada sauce into the bottom of the pan. Place each enchilada, seam side down, into the dish. I did two layers–6 on the bottom and 6 on top. After I place the first 6 enchiladas in the dish I pour half of the remaining enchilada sauce on top. Then I layered the remaining 6 enchiladas on top and poured the remaining enchilada sauce on top.
- Cook the enchiladas: Pour 1 ½ cups of water into bottom of Instant Pot. Place a trivet into the pot. Cover the enchilada dish with foil and lower it into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up, release pressure and remove the lid and the pan.
- Serve and enjoy! I like serving the enchiladas with some diced tomatoes or pico de gallo on top.
Notes/Tips
- Serve topped with diced tomatoes and cilantro or a spoonful of pico de gallo.
- I used my 6 quart Instant Pot* with a 7×4 inch Fat Daddios pan* and my OXO sling/trivet*.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- This recipe can be gluten-free if you use corn tortillas.
- If you don’t have cooked chicken on hand try my basic seasoned chicken recipe.
- Other recipes you can make with heavy cream are Instant Pot Classic Dauphinoise Potatoes and Instant Pot Marry Me Chicken.
7 More Instant Pot Enchilada Recipes…
Instant Pot White Chicken Enchilada Bowls
Chopped chicken is encompassed in a velvety white sauce made with sour cream, cream cheese and diced green chilies. The sauce is served over rice and topped with colorful toppings. An easy way to enjoy the flavors of enchiladas without a ton of work.
Instant Pot 5 Ingredient Beef Enchiladas Casserole
In the mood for enchiladas? Try this easy way to make beef enchiladas in your Instant Pot. This casserole tastes amazing with hardly any work.
Instant Pot Enchilasagna
A mash up of beef enchiladas and lasagna made quickly in the Instant Pot!
Instant Pot Garlic Beef Enchiladas
Garlic seasoned ground beef layered with enchilada sauce, corn tortillas and shredded cheeses. An easy casserole version of enchiladas.
Instant Pot Breakfast Enchiladas
Breakfast enchiladas with sausage gravy, scrambled eggs and shredded cheese that your Instant Pot will help you prep.
Instant Pot Lazy Girl’s Enchilada Casserole
For those days that you just don’t want to make dinner! Try this flavorful, fast and easy enchilada casserole with smoked sausage, salsa, green chiles, tortillas and pepper jack cheese.
Instant Pot Bubble Up Enchiladas
Cheese, bean and ground turkey/beef enchiladas with a twist! Biscuit dough is used instead of tortillas.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Grandma Kay’s Enchiladas (Instant Pot, Crockpot or Oven)
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 12 small enchiladas 1x
Description
Grandma Kay’s Enchiladas can be made in the Instant Pot, Crockpot or Oven. They are filled with chicken and green chiles and then smothered in a creamy and cheesy green chile enchilada sauce.
Ingredients
- 3 cups chopped and cooked chicken (I used rotisserie chicken)
- Salt and pepper
- 2 tsp cumin
- 1 (4 oz) can diced green chiles
- 8 ounces colby jack cheese, shredded (divided)
- 1 (16 oz) jar La Victoria creamy green chile enchilada sauce (divided)
- 1/2 cup heavy cream
- 12 street taco flour tortillas (I used Don Panchos brand)
Instructions
- 1. Make enchilada filling: Add chicken into a mixing bowl. Lightly salt and pepper the chicken. Stir in the cumin, green chiles, 2 ounces of the cheese and a half cup of the enchilada sauce. Set aside.
- 2. Prepare the sauce: In a separate bowl stir together the remaining enchilada sauce, heavy cream and the remaining 6 ounces of cheese.
- 3. Roll the enchiladas: Spoon about 2-3 Tbsp of the chicken mixture in a line down the center of each tortilla and roll the tortilla up.
- Instant Pot, you’ll be cooking this using a deep pot in pot dish. I used my Fat Daddios 7 inch x 4 inch pan. Spoon a couple tablespoons of the enchilada sauce into the bottom of the pan. Place each enchilada, seam side down, into the dish. I did two layers–6 on the bottom and 6 on top. After I place the first 6 enchiladas in the dish I pour half of the remaining enchilada sauce on top. Then I layered the remaining 6 enchiladas on top and poured the remaining enchilada sauce on top.
- Crockpot, spoon a couple tablespoons of the enchilada sauce into the bottom of the slow cooker. Place each enchilada, seam side down, into the slow cooker. Pour the remaining enchilada sauce on top.
- Oven: spoon a couple tablespoons of the enchilada sauce into the bottom of a 8×8 inch baking dish. Place each enchilada, seam side down, into the dish. Pour the remaining enchilada sauce on top.
- 4. Cook the enchiladas.
- Instant Pot: Pour 1 ½ cups of water into bottom of Instant Pot. Place a trivet into the pot. Cover the enchilada dish with foil and lower it into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up, release pressure and remove the lid and the pan.
- Crockpot: Cover and cook on low for 4 hours or on high for 2 hours.
- Oven: Let the pan of enchiladas sit for 10 minutes. Bake at 350 for 25 minutes.
- 5. Serve and enjoy! I like serving the enchiladas with some diced tomatoes or pico de gallo on top.
- Category: Chicken
- Method: Instant Pot/Slow Cooker/Oven
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Why on earth use an instant pot instead of an oven when they both take the same amount of time? I thought the whole point of the instant pot was to make meals quicker?
Sometimes people don’t have access to an oven (remodeling or RVing) or sometimes people don’t want to turn their ovens on in the hot summer months. It’s good to have different options 🙂
Instant Pot uses less energy than the oven.
I can’t find La Victoria creamy green chile enchilada sauce anywhere. Is there a substitute or can I just cream?
I would use another type of enchilada sauce that you like.