Joanna Gaines’ Chicken Enchiladas can be made in the Instant Pot or the Crockpot. Chicken, cheese and green chiles are rolled up in flour tortillas and then topped with a creamy green enchilada sauce. Finally the enchiladas are topped with mozzarella cheese. These enchiladas don’t look the prettiest but they taste AMAZING. Comfort food to the max.
Both Instant Pot and Slow Cooker Instructions are listed in the recipe card below.
Joanna Gaines’ Chicken Enchiladas
Joanna Gaines, the well-known interior designer and TV personality, is also known for her love of cooking and sharing recipes with her fans. One of her most popular recipes is her chicken enchiladas, which are both delicious and easy to make.
I took her recipe and changed it to make it compatible with the Instant Pot and the slow cooker. The results were something that didn’t look all that pretty but boy did it taste amazing! We ate all of these enchiladas and I’m wishing I had some leftovers today!
Give this recipe a try and see why it’s a favorite in the Gaines household and now the Petersen household.
Ingredients/Substitution Ideas
- Green enchilada sauce–I used medium heat
- Sour cream–reduced fat is fine
- Flour–to stabilize the sour cream
- Garlic salt
- Black pepper
- Chopped, cooked chicken–I used rotisserie chicken
- Green chiles
- Flour tortillas–you can also use corn tortillas
- Mozzarella cheese–you can also use Mexican blend cheese
- Lime
- Chopped cilantro
- Diced tomatoes–or salsa
The Basic Instant Pot Steps
In a bowl whisk together the enchilada sauce, sour cream, flour, garlic salt and pepper.
Pour 1/3 of the sauce into a deep pot-in-pot dish (I used a 7 inch by 4 inch round cake pan*). Set aside the rest of the sauce for later.
In a separate bowl stir together the chicken and the green chiles. Slice the tortillas in half so there are 12 halves (this will enable the enchiladas to fit nicely in your round pot-in-pot dish). I used a pizza cutter.
Assemble the enchiladas: Sprinkle a tablespoon of cheese on a tortilla. Then add some shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared pan. Continue with the remaining tortillas arranging them in the pan.
Once you have one layer of enchiladas pour half of the remaining sauce over the top.
Then place another layer of enchiladas on top and pour the remaining sauce on top.
Sprinkle the remaining cheese on top.
Pour 1 ½ cups of water into the bottom of the Instant Pot.
Cover the enchilada pan with foil.
Place the pan on a sling/trivet and lower into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the STEAM button to 30 minutes. When time is up move valve to venting and remove the lid. It takes this much time to cook because it is a deep, full pan as well as that the food is cooked pot-in-pot and not directly on top of the heating element.
Remove the pan from the Instant Pot. Remove the foil. Scoop enchiladas onto serving plates. Squeeze one wedge of lime over each serving. Top with a bit of cilantro and diced tomatoes or salsa.
Notes/Tips
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- I used a 7 inch by 4 inch Fat Daddios pan* to make these enchiladas with the pot-in-pot method. You can also use a 3 quart IP liner inside of a 6 or 8 quart IP liner.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days. Freezing doesn’t work great for this recipe because the tortillas get quite soggy.
- You can also bake these chicken enchiladas in the oven. Lay the enchiladas in a 9×13 inch pan and bake for 35 minutes at 350 degrees F.
- To make this recipe gluten free use a gluten-free enchilada sauce, leave out the flour (use 1 Tbsp of cornstarch instead) and use corn tortillas instead of flour tortillas.
- See my other leftover rotisserie chicken recipes.
What should I serve with chicken enchiladas?
Chicken enchiladas are a flavorful and satisfying main dish that pairs well with a variety of side dishes. Here are some ideas for what to serve with chicken enchiladas:
- Mexican rice and beans: A classic side dish for Mexican cuisine.
- Refried beans: Creamy and delicious, refried beans are a staple in many Mexican dishes and make a great side dish for chicken enchiladas.
- Guacamole: Rich and creamy, guacamole adds a fresh and flavorful element to any Mexican meal.
- Black bean salad: A refreshing and healthy side dish, black bean salad is a great way to get some extra veggies and protein in your meal.
- Salsa and chips: A classic Mexican appetizer, salsa and chips make a great side dish for chicken enchiladas.
- Salad: A light and refreshing salad is a great way to balance out the richness of chicken enchiladas.
- Mexican street corn: Grilled corn tossed with lime juice, sour cream, mayonnaise and spices.
- Fresh fruit: A simple and refreshing side dish!
More Instant Pot Enchilada Favorites…
Instant Pot Sour Cream Chicken Enchiladas
Tender chicken in a creamy sour cream and green chile sauce with tortillas and cheese.
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.
Grandma Kay’s Enchiladas (Instant Pot, Crockpot or Oven)
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 Loaded Beef Enchiladas Soup
A fast and easy soup recipe with ground beef, beans, corn, enchilada sauce, tomatoes and green chiles. It’s topped with tortilla strips, cheddar cheese, sour cream and cilantro for a beef enchilada in a bowl meal.
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.Print
Joanna Gaines’ Chicken Enchiladas
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Joanna Gaines’ Chicken Enchiladas can be made in the Instant Pot or the Crockpot. Chicken, cheese and green chiles are rolled up in flour tortillas and then topped with a creamy green enchilada sauce. Finally the enchiladas are topped with mozzarella cheese. These enchiladas don’t look the prettiest but they taste AMAZING. Comfort food to the max.
Ingredients
- 1 (15 oz) can green enchilada sauce
- 1 1/2 cups sour cream
- 1 Tbsp flour
- 1/2 tsp garlic salt
- 1/4 tsp black pepper
- 2 cups chopped, cooked chicken
- 1 (4 oz) can green chiles
- 6 (8 inch) flour tortillas
- 2 cups shredded mozzarella cheese
- 1 lime, cut into 6 wedges
- Chopped cilantro
- Diced tomatoes or salsa
Instructions
Instant Pot Instructions:
- In a bowl whisk together the enchilada sauce, sour cream, flour, garlic salt and pepper. Pour 1/3 of the sauce into a deep pot-in-pot dish (I used a 7 inch by 4 inch round cake pan*). Set aside the rest of the sauce for later.
- In a separate bowl stir together the chicken and the green chiles.
- Slice the tortillas in half so there are 12 halves (this will enable the enchiladas to fit nicely in your round pot-in-pot dish).
- Assemble the enchiladas: Sprinkle a tablespoon of cheese on a tortilla. Then add some shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared pan. Continue with the remaining tortillas arranging them in the pan. Once you have one layer of enchiladas pour half of the remaining sauce over the top. Then place another layer of enchiladas on top and pour the remaining sauce on top. Sprinkle the remaining cheese on top.
- Pour 1 ½ cups of water into the bottom of the Instant Pot. Cover the enchilada pan with foil. Place the pan on a sling/trivet and lower into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the STEAM button to 30 minutes. When time is up move valve to venting and remove the lid.
- Remove the pan from the Instant Pot. Remove the foil. Scoop enchiladas onto serving plates. Squeeze one wedge of lime over each serving. Top with a bit of cilantro and diced tomatoes or salsa.
Slow Cooker Instructions:
- In a bowl whisk together the enchilada sauce, sour cream, flour, garlic salt and pepper. Pour 1/2 of the sauce into the bottom of the slow cooker. Set aside the rest of the sauce for later.
- In a separate bowl stir together the chicken and the green chiles.
- Assemble the enchiladas: Sprinkle 2 tablespoons of cheese on a tortilla. Then add some shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the slow cooker. Continue with the remaining tortillas arranging them in the bottom of the slow cooker. Pour the remaining sauce on top. Sprinkle the remaining cheese on top.
- Cover slow cooker and cook on low for 4 hours or on high for 2-3 hours.
- Scoop enchiladas onto serving plates. Squeeze one wedge of lime over each serving. Top with a bit of cilantro and diced tomatoes or salsa.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
*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.
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