Instant Pot Chicken Enchiladas with White Cheese Sauce
A scrumptious chicken enchilada recipe, filled with easy salsa chicken and smothered in the most amazing homemade melted cheese sauce!
Equipment
- large baking pan, (16x11)
- 1 hand mixer, (to shred the chicken)
- 1 saucepan
Ingredients
- 2 lbs boneless skinless chicken breasts, (3 medium)
- 15 oz salsa, (about 1 3/4 cup)
- 1 1/2 Tbsp homemade taco seasoning, (or half of a packet)
- 1/4 cup water
- 10 medium flour tortillas, (8-inch tortillas work perfectly)
- toppings as desired salsa, jalapeno relish or guacamole
White Cheese Sauce:
- 2 Tbsp Pure Irish butter
- 2 Tbsp all-purpose flour
- 2 cups whole milk
- 12 oz American Swiss cheese singles , (the whole pack from Aldi)
Instructions
- Add 1/4 cup of water to the bottom of the Instant Pot insert. Top with three chicken breasts, 1 1/2 Tbsp taco seasoning, and 15 oz salsa.
- Pressure cook the chicken on high pressure, for 20 minutes. Then depressurize for 10 minutes.
- While the chicken is still hot, beat the chicken (in the salsa) using a hand mixer until it's shredded.
- Fill each tortilla with 1/2 cup of the shredded salsa chicken, using a slotted spoon to drain off any excess liquid. Roll up and arrange into a lightly greased 16x11 pan.
- Lightly spray the tops with cooking spray and bake at 400°F for 15 minutes, uncovered.
- Meanwhile, make the cheese sauce by melting 2 Tbsp butter in a small 1.5-quart saucepan. Whisk in 2 Tbsp flour and gradually add 2 cups of milk, whisking constantly. Heat through, then add the American Swiss cheese slices. I melt about 3 slices of cheese at a time until all the cheese is melted. Whisk constantly over medium heat.
- Pour 2 1/2 cups of the melted cheese sauce over the enchiladas, then continue baking for 10 more minutes. Serve with fresh salsa if desired. Scrumptious!
Notes
- Gluten-free option: Use gluten-free tortillas and use potato starch to thicken the cheese sauce in place of the flour.
- If you don't own a hand mixer, you can shred the chicken with a meat chopper or with two forks.
- Don't have an Instant Pot? Poach the chicken in the salsa and taco seasoning in a medium saucepan, covered for 20-30 minutes.
- Bake the enchiladas uncovered for them to get crispy and golden brown.
- You will have some leftover cheese sauce; use it to dip tortilla chips.
Nutrition Facts
Instant Pot Chicken Enchiladas with White Cheese Sauce
Serving Size
1 enchilada
Amount per Serving
Calories
389
% Daily Value*
Fat
19
g
29
%
Saturated Fat
10
g
63
%
Trans Fat
0.5
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
104
mg
35
%
Sodium
1241
mg
54
%
Potassium
603
mg
17
%
Carbohydrates
23
g
8
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
30
g
60
%
Vitamin A
737
IU
15
%
Vitamin C
2
mg
2
%
Calcium
477
mg
48
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
