Mise en PlaceEverything You Need! :

Getting all your equipment and ingredients ready before you start cooking, also known as “mise en place,” will make the process incredibly smooth and enjoyable. Here’s a detailed list of what you’ll need to create these fantastic enchiladas:

Equipment:

• 6-quart Instant Pot: Essential for quickly cooking and shredding the chicken.
• Large Casserole Pan: A 16×11 inch pan is ideal for arranging all ten enchiladas perfectly.
• Slotted Spoon: Crucial for draining excess liquid from the chicken filling, preventing soggy tortillas.
• Hand Mixer: This tool makes shredding the cooked chicken incredibly fast and easy right in the Instant Pot.
• Small saucepan: Perfect for preparing the creamy, dreamy Queso sauce.
• Wire whisk: Indispensable for creating a smooth, lump-free cheese sauce.

Ingredients:

• Enchiladas- For the perfect filling, I recommend using 2 lbs of boneless, skinless chicken breasts. This amount is precisely enough to fill ten medium 8-inch flour tortillas, ensuring each enchilada is generously packed.
• Salsa- To cook the chicken, I love using my flavorful canned salsa recipe. To enhance the depth of flavor, I always add a generous amount of homemade taco seasoning. For the topping, nothing beats my fresh salsa recipe, made with canned tomatoes for incredible taste and convenience!
• White Queso Cheese Sauce- This incredible sauce is essentially a Tex-Mex twist on a classic béchamel sauce, made extra special with the addition of melty American cheese slices. It’s what gives these enchiladas their signature creamy, restaurant-quality flavor.

From-Scratch Hacks for Enhanced Flavor and Savings

Embracing a “from-scratch” approach for certain elements of this recipe can significantly elevate the flavor and provide excellent cost savings. Consider making your own soft, pliable flour tortillas at home. They are surprisingly easy to prepare and taste so much better than store-bought. Similarly, whipping up your own taco seasoning allows you to control the ingredients and customize the spice level, avoiding unwanted additives often found in commercial packets.

Canning your own salsa and other condiments is another frugal and wise culinary practice. Not only does it allow you to preserve the bounty of fresh produce, but it also ensures you have high-quality ingredients on hand whenever inspiration strikes. For convenience on busy weeknights, I often buy flour tortillas in bulk and freeze them. They only take a couple of hours to thaw at room temperature, and this method significantly extends their shelf life, preventing waste and ensuring you’re always prepared for an impromptu enchilada night.

How To Make Instant Pot Chicken Enchiladas: A Step-by-Step Guide

Creating these delicious enchiladas is straightforward and efficient, especially with the help of your Instant Pot. Follow these steps for a perfect batch every time:

1. Prepare the Instant Pot: Begin by adding 1/4 cup of water to the bottom of your Instant Pot liner. This crucial step helps prevent the “burn” signal from activating and ensures even cooking.
2. Add Chicken and Seasoning: Clean your boneless, skinless chicken breasts thoroughly. Place them into the Instant Pot along with your favorite salsa and a generous amount of taco seasoning. Typically, three medium chicken breasts weigh about two pounds, which is the perfect amount for this recipe.
3. Pressure Cook and Shred: Secure the lid on your Instant Pot and set it to high pressure for 20 minutes. Once cooked, allow a natural pressure release for 10 minutes before manually releasing any remaining pressure. While the chicken is still hot in the Instant Pot, use a hand blender to easily and efficiently shred the tender chicken meat directly in the pot.
4. Assemble the Enchiladas: Take each 8-inch flour tortilla and fill it with approximately 1/2 cup of the shredded salsa chicken. Remember to use a slotted spoon to drain off any excess liquid from the chicken filling, as this is key to preventing soggy enchiladas. Roll up each tortilla tightly and arrange them seam-side down in a large, greased baking dish. Lightly spray the tops of the rolled enchiladas with cooking spray to help them crisp up.
5. Initial Bake and Cheese Sauce Preparation: Bake the assembled enchiladas, uncovered, in a preheated oven at 400°F (200°C) for 15 minutes. While they are baking, prepare your luscious white cheese sauce. In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour to create a roux, cooking for about one minute. Gradually whisk in 2 cups of whole milk, stirring constantly until the mixture thickens slightly. Reduce the heat to low, then slowly add the American Swiss cheese slices, melting about 3 slices at a time. Whisk constantly until all the cheese is completely melted and the sauce is smooth and creamy.
6. Final Bake and Serve: Once the enchiladas have had their initial bake, pour approximately 2 1/2 cups of the warm, melted cheese sauce evenly over them. Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden. Serve immediately with fresh homemade salsa, and get ready for a truly scrumptious meal!

Chef’s Secret for Perfect Queso: When it comes to achieving that authentic, velvety smooth, Mexican-style Queso, American Swiss singles are truly your best friend. I particularly recommend picking them up from Aldi, as they consistently deliver excellent results. These processed cheese slices melt seamlessly into the béchamel base, creating an incredibly creamy and luxurious cheese sauce that clings perfectly to every enchilada. This is the very same secret to the irresistible melted Queso (cheese) flavor you savor at your favorite Mexican restaurants!

Storing & Reheating Chicken Enchiladas

These chicken enchiladas are not only delicious but also incredibly practical for meal planning. For our family of eight, a single batch often stretches to two satisfying meals, making them an excellent choice for leftovers. When storing, ensure any remaining enchiladas are placed in air-tight containers to maintain freshness. They will keep well in the refrigerator for up to 2 days, making them perfect for lunch the next day or a quick dinner.

Reheating is a breeze. For individual portions, simply microwave leftover chicken enchiladas until they are thoroughly heated through, usually about 30-60 seconds per enchilada, depending on your microwave’s power. The tortillas will soften again, and the cheese will re-melt into a gooey delight. Don’t let any leftover cheese sauce go to waste! It’s absolutely delicious for dipping tortilla chips, turning it into an impromptu snack or appetizer.

Helpful Tips for Perfect Enchiladas

• Flavorful Filling Variations: To add an extra layer of richness or bulk to your enchilada filling, consider incorporating 8 ounces of grated Colby cheese directly into the shredded chicken mixture before rolling. Alternatively, a 16-ounce can of refried beans can be mixed in for a heartier, more traditional texture and flavor, providing a delicious contrast to the chicken.
• Maintain Sauce Consistency: It’s essential to keep your homemade melted cheese sauce warm while you’re assembling and baking the enchiladas. If the sauce cools down, it will naturally thicken and become difficult to pour evenly over the enchiladas. I recommend keeping it on the lowest heat setting on your stove, stirring occasionally, until it’s time to use.
• Avoid High Heat for Cheese Sauce: Never heat your cheese sauce over high heat. This common mistake will quickly scorch the bottom of your saucepan, resulting in undesirable brown specks in your otherwise pristine white Queso sauce. Low to medium heat, with constant whisking, is the key to a smooth, unblemished sauce.
• Béchamel Prep Efficiency: When preparing the béchamel-style cheese sauce, speed and efficiency are important. Have your American Swiss singles unwrapped and ready to go *before* you start cooking the sauce. This allows you to add them quickly and whisk them in seamlessly, preventing lumps and ensuring a perfectly smooth consistency.
• Elevate with Jalapeño Relish: For an incredible boost of heat and complex flavor, try making your own jalapeño relish. Simply blend 4 cloves of garlic, 7 large jalapeños, 1/4 cup of onion, 1/2 tablespoon of honey, 3/4 teaspoon of salt, and 2 tablespoons of apple cider vinegar. An immersion blender works wonders for this! Adding a spoonful of this relish to your Queso sauce creates a spicy, chili-flavored delight that’s truly addictive.
• No Instant Pot? No Problem! If you don’t have an Instant Pot, you can still easily make the delicious salsa chicken filling. Simply poach the chicken and salsa mixture in a saucepan, covered, for 20-30 minutes until the chicken is cooked through and tender enough to shred. Alternatively, for an even more hands-off approach, you can cook the chicken in your slow cooker on a low setting for 6 hours, allowing the flavors to meld beautifully.

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