Chicken and Green Chile Enchiladas
These saucy and cheesy enchiladas are just mildly spicy with the addition of canned green chiles. Turn up the heat by adding some jalapeños! From Time Inc’s “Instant Pot All-Time Best Recipes”
Servings Prep Time
4-6servings 20minutes
Cook Time
Servings Prep Time
4-6servings 20minutes
Cook Time
  • 1tablespoon oil
  • 1cup onionchopped
  • 1teaspoon garlicminced
  • 42ounces enchilada sauce3 cans
  • 3 1/2cups Pressure Cooker Rotisserie-Style Chickenchopped, recipe below
  • 9ounces chopped green chilesdrained, 2 cans
  • 8ounces Mexican 4-cheese blendpre-shredded
  • 1tablespoon fresh cilantrochopped
  • 8 flour tortillas10-inch torillas
  • Cooking Spray
For the Rotisserie-Style Chicken
  • 1 whole frying chicken3 1/2 pounds to 3 3/4 pounds
  • 1tablespoon Greek seasoning
  • 3/4teaspoon garlic powder
  • 3/4teaspoon paprika
  • 1/2teaspoon dried Italian seasoning
  • 1tablespoon olive oil
  • 14.5ounces chicken broth1 can
To Make the Enchiladas
  1. Preheat oven to 425°F. If using the Rotisserie Style chicken recipe below, make the chicken prior to the enchiladas.
  2. Remove lid from a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil. Add onion; cook, stirring constantly, 5 minutes or until tender. Add garlic; cook, stirring constantly, 1 minute. Turn cooker off.
  3. Remove inner pot from cooker. Stir in 1 1/2 cups of the enchilada sauce, chicken, and chiles. Stir in 1 cup of the cheese and cilantro.
  4. Spoon about 1/2 cup of the chicken mixture down the center of each tortilla; roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish coated with cooking spray. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
  5. Cover and bake at 425°F for 20 minutes; uncover and bake 10 additional minutes or until cheese melts and is golden brown.
To Make the Rotisserie Chicken
  1. Rinse chicken, and pat excess moisture with paper towels. Combine Greek seasoning and next 3 ingredients (through Italian seasoning) in a small bowl. Rub seasoning over entire chicken and inside body cavity.
  2. Remove the lid of a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil.
  3. Place chicken, breast side down, in pot. Cook 5 minutes to brown. Turn chicken over, and cook 2 minutes. Pour chicken broth around chicken to avoid washing off the herb mixture.
  4. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 25 minutes. Turn cooker off.
  5. Open cooker using Natural Pressure Release. Remove chicken from pot. Let stand 10 minutes before carving. If desired, you may remove skin and bones and chop chicken for another use.