Instant Pot Sour Cream Chicken Enchiladas

Instant Pot Sour Cream Chicken Enchiladas–tender chicken in a creamy sour cream and green chile sauce with tortillas and cheese.

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Note: the SLOW COOKER instructions are listed in the recipe card below

Instant Pot Sour Cream Chicken Enchiladas

This creamy chicken enchilada casserole is a winning weeknight dinner! The chicken is seasoned so nicely and is tender. The creamy sauce is so good you’ll be licking your plate. And don’t forget the soft pillowy tortillas with melty cheese…how could that be bad? And when topped with fresh homemade pico de gallo…nothing could be better!

Ingredients you’ll need

• Boneless, skinless chicken thighs–you can also use chicken breasts although they aren’t as moist and tender
• Kosher salt–or sea salt
• 1/2 tsp black pepper–or white pepper
• Smoked paprika, oregano, cumin, chili powder, garlic powder, onion powder–for lots of flavor
• Chicken broth–or water and Better than Bouillon Chicken Base
• Diced green chilies–I used mild
• Butter
• Flour
• Sour cream–I used full fat but reduced fat works too
• Flour tortillas–you can also use corn tortillas or whole wheat tortillas
• Colby cheese–you can also use a Mexican blend, cheddar, monterey jack, pepperjack, etc.

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Instructions:

1. Add chicken and seasonings: Add chicken into Instant Pot. Sprinkle in the salt, pepper, smoked paprika, oregano, cumin, chili powder, garlic powder and onion powder. Stir to coat the chicken in the seasonings. 
2. Pour in the broth and green chilies.
3. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes (or 15 minutes for frozen). When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 
4. Make flour/butter mixture: In a small bowl stir the flour into the melted butter until smooth and creamy.
5. Move chicken to a cutting board.
6. Thicken: Turn Instant Pot to sauté setting. Stir the flour mixture into the Instant Pot to thicken the sauce. While the sauce is thickening, chop or shred the chicken. Return the chicken into the pot. 
7. Add remaining ingredients: Turn off Instant Pot. Stir in the sour cream, tortillas and cheese.
8. Serve: Scoop onto plates and serve topped with fresh salsa. 

Notes/Tips:

• If you’re trying to cut carbs then leave out the tortillas. Serve the chicken and sauce over cauliflower rice.
• If you want to make this gluten-free then leave out the flour and thicken with cornstarch instead. Use corn tortillas instead of flour.
• You can make this recipe with fresh or frozen chicken. For frozen chicken pressure cook for 15 minutes instead of 12.
• If you’d like to use cooked rotisserie chicken for this recipe you can. Just pressure cook for 1 minute with a 5 minute natural pressure release.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Recipe for homemade salsa

Lately we have been using a new fun tool in the kitchen. It is called a Salsa Master* and is a little chopping tool that works so well. Here is the recipe we have been using for salsa. It is so good and so easy!

• 2 medium size ripe tomatoes (quartered)
• ¼ medium size onion
• 4 sprigs cilantro
• 2 cloves garlic
• 1 tsp garlic salt
• 2 Tbsp fresh lemon juice
• 1 jalapeno (we leave this out)

Place all ingredients in the Salsa Master bowl* and turn handle to desired consistency.

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More Instant Pot Enchilada Inspired Recipes…

Instant Pot Chicken Enchiladas Casserole–Larry said, “This recipe was a BIG hit with my wife, who is NOT a chicken eater! Easy to make and VERY flavorful!”

Instant Pot Green Chile Chicken Enchiladas–Kimberly said, “HANDS DOWN THE BEST! I come back time and time again for this recipe. I never alter it, as it’s perfect how it is! My family craves “my” enchiladas, but I give you credit every time 🙂 thanks for being a family favorite!”

Instant Pot Green Enchiladas Chicken Soup–Violet said, “I made this using a ROTISSERIE chicken plus all your other ingredients. So quick and easy and only put it on pressure for five minutes seeing as how the chicken was already cooked. I served it with sour cream, some crumbled Mexican Cotija cheese and lime flavored chips. So good, thank you for this recipe.”

Instant Pot Breakfast Enchiladas–-breakfast enchiladas with sausage gravy, scrambled eggs and shredded cheese that your Instant Pot will help you prep.

Instant Pot 5 Ingredient Beef Enchiladas Casserole–Stephanie said, “2nd time making this and it’s DAD APPROVED!!!”

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.

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.