Instant Pot Chipotle Ranch Chicken Enchiladas

2 chicken enchiladas on a white plate with avocados and tomatoes

5 from 1 reviews

The best Chicken Enchiladas you’ll ever have!  Slightly smoky, super creamy, and cooked up quickly in the Instant Pot.



For serving: diced fresh tomato, diced avocado or guacamole, lime wedges, chopped cilantro, and sour cream

Homemade Ranch (may substitute with 1 cup of your favorite ranch dressing)


  1. Cut each chicken breast lengthwise into 3 or 4 pieces.  Place in pressure cooker pot.  
  2. In this order, add enchilada sauce, lime juice, spices, then adobo sauce.
  3. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 7 minutes.  
  4. While chicken is cooking, make ranch sauce by whisking together sour cream, lime zest, and spices.  
  5. When pressure cooking is complete, turn pressure cooker off and use a natural release.  If in a hurry, release pressure after 10 minutes.  
  6. Remove chicken to a plate and shred with 2 forks.
  7. Add homemade or store bought ranch to the pressure cooker pot and whisk to combine well.  Reserve 1 ¼ cups of the sauce and set aside.  
  8. To the remaining sauce in the pot, add chicken, corn, black beans, red bell peppers, and can of green chiles; stir.
  9. Preheat oven to 350°F.
  10. Pour ¼ cup of reserved sauce into a 9×13 or larger casserole dish.
  11. Lay out 8-10 tortillas.   Scoop about ½ cup of chicken mixture onto each tortilla.  Top with desired amount of cheese and roll tight. Place in casserole dish.
  12. Pour remaining sauce over the enchiladas and top with desired amount of cheese.
  13. Bake at 350°F for 20-30 minutes until the top is browned and the sauce is bubbling.  Note: Don’t let it bubble too aggressively or the sour cream might separate.
  14. Add desired toppings and serve.


Keywords: Instant Pot Chicken Enchiladas, healthy chicken enchiladas, healthy mexican food