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

Instructions:
- 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.
- Pour in the broth and green chilies.
- 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.
- Make flour/butter mixture: In a small bowl stir the flour into the melted butter until smooth and creamy.
- Move chicken to a cutting board.
- 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.
- Add remaining ingredients: Turn off Instant Pot. Stir in the sour cream, tortillas and cheese.
- 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.

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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Instant Pot Sour Cream Chicken Enchiladas
- Prep Time: 20 minutes
- Cook Time: 12 minutes (plus 10 minute NPR)
- Total Time: 32 minutes
- Yield: 4–6 servings 1x
Description
Tender chicken in a creamy sour cream and green chile sauce with tortillas and cheese.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup chicken broth
- 1 (4 oz) can diced green chilies
- 3 Tbsp melted butter
- 3 Tbsp flour
- 1 cup sour cream
- 5 (6 inch) flour tortillas, cut into 1-inch squares
- 2 cup shredded Colby cheese
Instructions
- 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.
- Pour in the broth and green chilies.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir the flour into the melted butter until smooth and creamy.
- Move chicken to a cutting board.
- 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.
- Turn off Instant Pot. Stir in the sour cream, tortillas and cheese.
- Scoop onto plates and serve topped with fresh salsa.
Notes
Slow Cooker Instructions: Add chicken, salt, pepper, smoked paprika, oregano, cumin, chili powder, garlic powder and onion powder into the slow cooker. Stir to coat chicken in the seasonings. Pour in broth and green chiles. Cover and cook on low for 4-6 hours. Turn slow cooker to high. In a small bowl stir the flour into the melted butter until smooth and creamy. Stir the mixture into the slow cooker. Let the sauce thicken for 20-30 minutes. Shred the chicken. Stir in the sour cream, tortillas and cheese. Scoop onto plates and serve topped with fresh salsa.
- Category: Chicken
- Method: Instant Pot

*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.
This is amazing!! we have it atleast once every other week. The only thing I change is I leave out the tortillas and have it over rice. Also if we can find them we use hatch green chili’s instead of the regular ones. So so so good. Thank you for a fantastic recipe.
★★★★★
Oh! I like that idea of serving over rice 🙂
Can you thicken the sauce with cornstarch instead of flour?
yep!
We loved this recipe! Full of flavor! The only thing I changed was I used yogurt instead of sour cream, trying to lower the calories. Thank you for another great recipe!
★★★★★
Good idea! I love yogurt.
I’m sorry but I did not like this at all. Has absolutely no flavor and I followed the recipe to a “T”. Could hardly eat it. The taste and texture were not appealing. Has a gummy, slimy texture. I even added a can of Rotel and that didn’t help much. Didn’t think you could make any Mexican dish that didn’t taste good, but this one really missed the mark! Unbeknownst to me my daughter made this exact same recipe and had the same opinion of it.
I used the slow cooker recipe and opted into making burritos with the filling instead of adding tortilla pieces. It was delicious! Also, we served the leftovers over rice. It was amazing!!!
★★★★★
Thanks Jessica! I’m so glad you liked it!
My daughter and room mate ranked this recipe 10 out of 10. I used low carb tortillas instead of regular flour tortillas. The tortilla pieces were still intact when leftovers were reheated the next day.
★★★★★
Good to know about the low carb tortillas! Thanks for the review!
The flavoring of the chicken was out of this world good!! My pressure cooker shredded my chicken a little too much, lol. I will absolutely make this again and again! Would love a conversion to baked enchiladas if you have one! Thank you!
★★★★★
I’m so glad you liked it!! And I need to figure out the baked enchiladas
I did not care for this recipe. However, if i did it again, i would “toast” the tortillas like i did the first time but I would eave them out so my family would add them like chips. When reheated, the tortilla pieces got too soft and broke up.
★★
That’s a good idea for next time. Sorry you didn’t like it.
That’s okay. You post lots of things i go crazy over!
Do you think I could use a mild rotel? My kids are super sensitive to anything too spicy, lol.
Of course!
What if I have leftover rotisserie chicken to use? Where would I start with this?
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.
Can you adjust the cooking time in half if you reduce the recipe in half? Not everyone cooks for 4 -6.
I would keep same cooking time. Here is how: https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/
Thanks Karen. FYI: the slow cooker notes you added on the recipe card do not show up when you print the recipe. It isn’t a problem for me as I just went back and copied them, but just for any one else who may be interested. 😍
Thanks for the heads up. I will look into it!
Thanks flor adding the slow cooker way also! I’m just learning IP so will try both 🤗🤗
We make so many of your recipes and love them!
My husband has me trying the slow cooker chow mein casserole tomorrow. We know it will be great.
So glad you are here and finding some recipes Kathleen!
Do you put the chicken pieces on a trivet in the Instant Pot, or just on the bottom of the inner pot?
I just put them on the bottom.
Can I use boneless chicken breasts instead of thighs?
Yes you can!
Are the instructions the same for chicken breast?
Yes!
Thank you! I have tried many of your reciepes!!!
Hi you said the Slow Cooker Instructions were listed on the recipe card but I don’t see them listed.
Oops sorry about that. I just added them in!