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Simple Homemade Chicken Enchiladas

Simple Homemade Chicken Enchiladas

Simple Homemade Chicken Enchiladas make use of your Instant Pot or Slow Cooker to prepare the filling and sauce in one pan! A super easy homemade chicken enchilada recipe.

Course Main Course
Cuisine Mexican
Keyword Chicken enchiladas, enchiladas
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 People


  • 2 lbs. Chicken Breast Filets
  • 1/2 cup Onion
  • 10 ounces Tomatoes with Green Chilies I use Rotel.
  • 1/3 cup Water
  • 2 tsp. Chili Powder
  • 1 tsp. Onion Powder
  • 1/2 tsp. Cumin
  • salt
  • pepper
  • 12 Whole Wheat Tortillas You can also use corn or a gluten free option.
  • 1.5 cups Mexican Blend Cheese


  • Sour Cream
  • Avocado
  • Cilantro
  • Green Onions


Instant Pot Instructions

  1. Spray the inside of the Instant Pot with cooking spray. Turn the Instant Pot to the saute function and set it to the highest setting. To do this push saute then hit the adjust button to select "more." Salt and pepper the outside of the chicken evenly.

  2. Sear the chicken breast on both sides. This will take about 2 minutes per side. Move it off to a plate. Add more cooking spray or a light drizzle of oil and add in the onion. Stir until translucent about 1 minute.

  3. Add the chicken back in and pour in the tomatoes. Pour in the water, chili powder, onion powder, cumin and a tsp. of salt. Stir it together and set the the vent to sealing. Cook on Manual High Pressure for 12 minutes. Allow a 5 minute natural release.

  4. Remove the chicken and shred it with 2 forks. Now you just have the sauce in there. Turn the Instant Pot back to the high saute setting. Allow the mixture to boil for 10 minutes. This will reduce the liquid down.

  5. Take an immersion blender blend the sauce until almost smooth. If you don't have one you can use a blender, but be sure to leave head space and vent it as this will be hot liquid.

  6. Assemble the fajitas- fill with a little bit of cheese (about 1 tbsp) and 1/4 cup of chicken. Roll up the tortilla and place it in a casserole dish. Repeat until they are all done. Pour the sauce over top- and top with the remaining cheese (you should have about 1/2 cup of cheese left give or take). Bake at 400 degrees for 20 minutes or until hot and bubbly.

Slow Cooker

  1. Spray the slow cooker with cooking spray. Add in the chicken breast, tomatoes, spices and water. Cook on low for 4-5 hours or until the chicken is shreddable.

  2. Remove the chicken and shred it. Dump the sauce into a sauce pan and simmer for 10-15 minutes or until the liquid is reduced by about 1/3. Blend it up using an immersion blender or a regular blender (be careful blending hot liquids and be sure to vent the blender). Assemble the enchiladas and bake as instructed above.

Recipe Notes

You could do this on the stove top too, but I didn't test it this way. I'm going to say you could braise the chicken over medium low heat for about 25 minutes on the stove, reduce the sauce then blend the sauce and assemble. Please note I haven't tried it this way so you'll need to use your best judgement.

Gluten free or corn tortillas can be subbed in, but be aware they break easier when rolling.