9 Cheesy & Delicious Instant Pot Enchilada Recipes

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If you're looking to elevate your weeknight dinners, these 9 cheesy and delicious Instant Pot enchilada recipes are worth exploring. With options ranging from classic beef to vegetarian delights, there's something for everyone. Each recipe promises a burst of flavor while keeping your prep time minimal. Imagine the ease of a flavorful meal ready in no time. Curious about which recipes will become your new favorites? Let's explore these mouthwatering options.

Key Takeaways

• Classic Beef Enchiladas offer a quick and flavorful dinner option, perfect for gatherings, served with rice or salad.
• Creamy Spinach and Artichoke Enchiladas combine rich flavors of spinach and artichokes, topped with cheese for a satisfying vegetarian meal.
• Spicy Shrimp Enchiladas bring a seafood twist with added spice, ideal for impressing guests at casual dinners.
• Cheesy Chicken Enchilada Soup is a comforting dish that combines shredded chicken and cheese for a creamy, hearty soup experience.
• Slow Cooker Enchilada Casserole layers tortillas with protein and cheese, providing a comforting, easy-to-prepare meal that melds flavors beautifully.

Classic Beef Enchiladas

Classic Beef Enchiladas are a delicious and satisfying meal that can be prepared quickly and easily in your Instant Pot. This recipe combines ground beef, spices, and cheese, all wrapped in soft tortillas and smothered in a rich enchilada sauce.

With the Instant Pot's pressure cooking capabilities, you can infuse all the flavors and guarantee a tender, tasty dish without spending hours in the kitchen.

Whether you're hosting a dinner party or looking for a weeknight meal that the whole family will love, these enchiladas are sure to impress. The combination of seasoned beef, gooey cheese, and zesty sauce creates a comforting and hearty dish that's perfect for any occasion.

Serve them with a side of Mexican rice or a fresh salad for a complete meal.

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper, to taste
• 8 flour or corn tortillas
• 2 cups enchilada sauce
• 2 cups shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, for garnish (optional)

Cooking Instructions:

1. Set your Instant Pot to sauté mode and add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onion is soft, about 5 minutes. Drain any excess grease, then stir in the chili powder, cumin, paprika, salt, and pepper. Mix well and turn off the sauté mode.
2. Spread a thin layer of enchilada sauce on the bottom of the Instant Pot. Take a tortilla, fill it with the beef mixture and a sprinkle of cheese, then roll it up and place it seam-side down in the pot. Repeat with the remaining tortillas. Pour the remaining enchilada sauce over the rolled enchiladas, then sprinkle the remaining cheese on top. Seal the Instant Pot lid and set it to pressure cook on high for 10 minutes.

Extra Tips:

For added flavor, consider using a mixture of ground beef and ground pork or turkey. You can also customize your enchiladas by adding beans, corn, or other vegetables to the filling.

If you like your enchiladas extra cheesy, feel free to add more cheese on top before sealing the lid. Let the enchiladas rest for a few minutes after cooking to allow the flavors to meld together beautifully. Enjoy your meal!

Chicken Enchiladas With Green Sauce

Chicken enchiladas with green sauce are a delicious and convenient meal option that can be made quickly in an Instant Pot. The combination of tender chicken, savory spices, and tangy green sauce wrapped in soft tortillas creates a satisfying dish that's perfect for any occasion.

This recipe not only simplifies the cooking process but also infuses the chicken with incredible flavor, ensuring that every bite is packed with taste. Using the Instant Pot allows you to achieve perfectly cooked chicken in a fraction of the time it would take using traditional methods.

The pressure cooking process not only speeds up the cooking time but also keeps the chicken moist and tender. With a few simple ingredients and steps, you can have a hearty meal on the table in no time.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup green enchilada sauce
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 8 corn tortillas
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Begin by seasoning the chicken breasts with cumin, garlic powder, salt, and pepper. Place the chicken in the Instant Pot and pour the green enchilada sauce over the top. Seal the lid and set the Instant Pot to cook on high pressure for 10 minutes.
2. Once the cooking time is up, allow a natural release for about 5 minutes before performing a quick release for any remaining pressure.
3. Once the chicken is fully cooked, shred it using two forks. Warm the corn tortillas in a microwave or on a skillet until pliable. Fill each tortilla with a portion of the shredded chicken and sprinkle some cheese on top, then roll them up tightly.
4. Place the enchiladas seam side down in the Instant Pot. Top with any remaining green sauce and sprinkle additional cheese over the top. Switch the Instant Pot to the sauté mode and cook for an additional 5 minutes, or until the cheese is melted and bubbly.

Extra Tips:

To enhance the flavor of your chicken enchiladas, consider marinating the chicken in the green sauce for a few hours before cooking. You can also customize the recipe by adding black beans, corn, or diced peppers into the filling for extra texture and nutrition.

If you like a bit of heat, try using a spicier green sauce or adding jalapeños to the mix. Enjoy your enchiladas garnished with fresh cilantro and a dollop of sour cream for added richness!

Vegetarian Black Bean and Cheese Enchiladas

Vegetarian Black Bean and Cheese Enchiladas are a delicious and satisfying meal that can easily be made in your Instant Pot. Packed with protein and fiber from black beans, combined with gooey cheese and flavorful spices, these enchiladas are perfect for a quick weeknight dinner or a gathering with friends.

The Instant Pot not only speeds up the cooking process but also helps to meld the flavors beautifully, making each bite a comforting experience. This recipe isn't only vegetarian-friendly but also customizable. You can add your favorite vegetables such as bell peppers, corn, or spinach to elevate the taste and nutrition.

With simple ingredients and straightforward steps, you'll have a delightful dish ready in no time.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 cup enchilada sauce
• 8 small corn tortillas
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro (for garnish, optional)
• Sour cream (for serving, optional)

Cooking Instructions:

Start by mixing the black beans, corn, half of the shredded cheese, cumin, chili powder, garlic powder, salt, and pepper in a bowl.

Lay out the tortillas and spoon a generous amount of the filling onto each one, rolling them tightly. Place the rolled enchiladas seam-side down in the Instant Pot.

Pour the enchilada sauce over the top, ensuring all the enchiladas are covered. Sprinkle the remaining cheese on top.

Seal the Instant Pot and set it to manual high pressure for 10 minutes. Once the cooking time is up, allow for a natural release for about 5 minutes, then perform a quick release for any remaining pressure.

Carefully open the lid and let the enchiladas sit for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream, if desired.

Extra Tips:

For a spicier kick, consider adding diced jalapeños to the filling or using a spicy enchilada sauce.

If you prefer softer tortillas, you can warm them slightly before filling. Additionally, feel free to make these enchiladas ahead of time and store them in the fridge.

Just reheat them in the Instant Pot for a quick meal that tastes freshly made!

Spicy Shrimp Enchiladas

Spicy Shrimp Enchiladas are a delightful twist on the traditional enchilada, infusing the dish with the succulent flavor of shrimp and a kick of spice. Using an Instant Pot not only streamlines the cooking process but also helps to lock in the flavors, creating a delicious filling and a savory sauce that complements the enchiladas perfectly. This recipe is perfect for a weeknight dinner or a weekend gathering, offering a satisfying meal that's sure to impress your family and friends.

To make these enchiladas, you'll start by sautéing the shrimp with spices and preparing a creamy sauce. Then, you'll layer the shrimp filling inside tortillas, roll them up, and top them off with more sauce and cheese before cooking them in the Instant Pot. The result is a dish that's bursting with flavor and has a delightful spicy kick, all while being incredibly easy to prepare.

Ingredients:

• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust for spice level)
• Salt and pepper to taste
• 8 corn tortillas
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup enchilada sauce (store-bought or homemade)
• 1/2 cup sour cream
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

Start by setting your Instant Pot to the sauté function. Add the olive oil and let it heat up. Once hot, toss in the shrimp and sprinkle with chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Sauté the shrimp until they turn pink and opaque, about 3-4 minutes. Remove the shrimp from the pot and set aside.

Next, take the corn tortillas and fill each with a portion of the sautéed shrimp and a sprinkle of cheese. Roll them up tightly and place them seam-side down in the Instant Pot. Pour the enchilada sauce over the top, ensuring the tortillas are well-coated. Sprinkle the remaining cheese on top.

Close the lid of the Instant Pot, set it to sealing mode, and cook on high pressure for 5 minutes. Once done, allow for a quick release of steam. Serve warm, drizzled with sour cream and garnished with fresh cilantro.

Extra Tips:

To enhance the flavor of your Spicy Shrimp Enchiladas, consider marinating the shrimp in the spices for about 30 minutes before cooking. This will deepen the flavor profile.

If you prefer a milder version, reduce the cayenne pepper or omit it altogether. Additionally, feel free to customize the filling with your favorite vegetables or beans for added nutrition and taste. Enjoy your delicious enchiladas!

Cheesy Chicken Enchilada Soup

Cheesy Chicken Enchilada Soup is a comforting and flavorful dish that brings the essence of traditional enchiladas into a warm, hearty soup. It's perfect for busy weeknights or when you're in need of a cozy meal. This recipe takes advantage of the Instant Pot, allowing you to prepare a delicious, cheesy soup in a fraction of the time it would take using conventional methods.

The combination of tender chicken, zesty enchilada sauce, and creamy cheese creates a rich and satisfying experience. With just a few simple ingredients, you can whip up a batch that's perfect for the whole family. Serve it with tortilla chips, avocado, or cilantro for added flavor and texture.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (10 oz) enchilada sauce
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• Salt and pepper to taste
• Optional toppings: tortilla chips, diced avocado, chopped cilantro

Cooking Instructions:

1. Start by placing the chicken breasts in the Instant Pot. Pour the enchilada sauce and chicken broth over the chicken, then add the black beans, corn, chili powder, cumin, salt, and pepper. Stir to combine the ingredients.
2. Secure the lid of the Instant Pot and set it to cook on high pressure for 10 minutes. Once the cooking time is up, allow for a natural pressure release for about 10 minutes before performing a quick release to release any remaining pressure. Carefully remove the chicken and shred it with two forks, then return it to the pot.
3. Stir in the heavy cream and shredded cheddar cheese until melted and well combined. Taste and adjust seasoning if necessary.

Extra Tips:

For a little extra flavor, consider adding a diced onion or bell pepper when sautéing the chicken. You can also customize the soup by adding other ingredients like diced tomatoes or jalapeños for a spicier kick.

If you're looking to lighten the dish, substitute the heavy cream with half-and-half or a plant-based cream alternative. Enjoy your Cheesy Chicken Enchilada Soup with a squeeze of lime for an added zesty touch!

Enchilada Quinoa Bake

The combination of quinoa, black beans, corn, and cheese makes this bake both filling and wholesome.

Plus, it's customizable; feel free to add your favorite veggies or proteins to make it your own. Serve it with a dollop of sour cream or a sprinkle of fresh cilantro for an extra burst of flavor.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 can (10 oz) enchilada sauce
• 1 cup vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup diced bell peppers (optional)
• 1/2 cup diced onion (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Start by selecting the sauté function on your Instant Pot. Add a splash of oil and sauté the diced onions and bell peppers (if using) until they're softened, about 3-5 minutes.
2. Add the rinsed quinoa, black beans, corn, enchilada sauce, vegetable broth, cumin, chili powder, salt, and pepper. Stir to combine all ingredients well.
3. Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 12 minutes. Once the cooking time is complete, allow for a natural release for about 10 minutes before performing a quick release for any remaining pressure.
4. Once the pressure is fully released, carefully open the lid and stir in half of the cheese. Transfer the mixture to a baking dish, top with the remaining cheese, and place it under the broiler for about 3-5 minutes or until the cheese is bubbly and golden.

Extra Tips:

For an added crunch, sprinkle some crushed tortilla chips on top before broiling.

Additionally, you can adjust the spice level by adding diced jalapeños or using a spicier enchilada sauce.

This dish also freezes well; simply store it in an airtight container for up to three months. When reheating, add a splash of water to maintain moisture.

Enjoy your flavorful and healthy enchilada quinoa bake!

Slow Cooker Enchilada Casserole

Slow Cooker Enchilada Casserole is a delightful dish that combines the hearty flavors of traditional enchiladas with the convenience of a slow cooker. This recipe is perfect for busy weeknights or when you want to prepare a meal ahead of time. The layers of tortillas, beans, cheese, and enchilada sauce meld together beautifully, creating a comforting and satisfying meal that the whole family will enjoy.

What makes this casserole even better is that it's versatile. You can easily customize the ingredients based on your preferences or what you have on hand. Whether you prefer beef, chicken, or a meatless option, this dish can accommodate your taste. Plus, it's an excellent way to sneak in some extra veggies for a nutritious boost.

Ingredients:

• 10 corn tortillas
• 2 cups cooked shredded chicken or ground beef
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups enchilada sauce
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 cup diced bell peppers (optional)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

Begin by layering your ingredients in the slow cooker. Start with a thin layer of enchilada sauce at the bottom to prevent sticking.

Place 3 corn tortillas over the sauce, then add half of the shredded chicken or beef, half of the black beans, half of the corn, half of the bell peppers (if using), and a sprinkle of cheese.

Repeat these layers once more, finishing with a final layer of tortillas topped with the remaining enchilada sauce and cheese. Cover the slow cooker with the lid.

Cook the casserole on low for 4-6 hours or on high for 2-3 hours, or until the cheese is melted and bubbly, and the tortillas are soft.

Before serving, let it cool for a few minutes, then garnish with fresh cilantro if desired. Serve warm and enjoy the delicious layers of flavor!

Extra Tips:

To make your Slow Cooker Enchilada Casserole even more flavorful, consider adding spices like garlic powder or onion powder to the layers.

If you find yourself short on time, you can use store-bought rotisserie chicken for a quick and easy protein addition.

This dish also freezes well, so consider making a double batch and storing half for a future meal. Just be sure to adjust the cooking time if frozen; you'll want to allow it to thaw in the fridge overnight before reheating!

Creamy Spinach and Artichoke Enchiladas

These enchiladas are packed with fresh spinach, tender artichokes, and a rich cream sauce that envelops each tortilla, enhancing the overall experience. Topped with cheese and a sprinkle of fresh herbs, they're sure to become a family favorite. Serve them with a side of salsa or guacamole for a complete meal.

Ingredients

• 8 corn tortillas
• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup salsa (for topping)
• ½ cup fresh cilantro, chopped (for garnish)

Cooking Instructions

Begin by mixing the chopped spinach, artichoke hearts, cream cheese, sour cream, garlic powder, onion powder, salt, and black pepper in a large bowl until well combined.

Preheat your Instant Pot using the sauté function and lightly spray the bottom with cooking spray. Warm each tortilla for about 10-15 seconds to make them pliable, then spoon a generous amount of the spinach and artichoke mixture onto each tortilla, roll them up, and place them seam-side down in the Instant Pot.

Once all the enchiladas are in the pot, pour the salsa over them and sprinkle the mozzarella and cheddar cheese on top.

Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 8 minutes. Allow for a natural pressure release for 5 minutes before quick releasing any remaining pressure. Carefully remove the lid, garnish with fresh cilantro, and serve hot.

Extra Tips

To add a bit more flavor to your enchiladas, consider mixing in some diced jalapeños or green chilies into the filling for a spicy kick.

You can also substitute the cheeses for your favorites, such as pepper jack for a bit of heat or creamier goat cheese for a different twist.

If you're short on time, pre-packaged spinach and artichoke dip can be used as a shortcut for the filling.

Enjoy your creamy enchiladas with a rejuvenating side salad for a well-rounded meal!

Breakfast Enchiladas With Eggs and Chorizo

Breakfast enchiladas with eggs and chorizo are a delicious way to start your day. This dish combines the rich flavors of spicy chorizo sausage with fluffy scrambled eggs, all wrapped in corn tortillas and smothered in savory enchilada sauce. The Instant Pot makes it easy to prepare these enchiladas quickly, allowing you to enjoy a hearty breakfast without spending too much time in the kitchen.

These breakfast enchiladas aren't only flavorful but also customizable. You can add your favorite toppings such as avocado, cilantro, or cheese to enhance the dish even further. Perfect for a family brunch or meal prep for busy mornings, this recipe is sure to be a hit.

Ingredients:

• 6 large eggs
• 1 cup cooked chorizo
• 6 corn tortillas
• 1 cup enchilada sauce
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/4 cup chopped green onions
• Salt and pepper to taste
• Cooking spray or oil for greasing

Instructions:

1. Begin by cracking the eggs into a bowl, then whisk them together with salt and pepper until well combined. Set aside.
2. In the Instant Pot, select the sauté function and add the cooked chorizo. Cook for about 2-3 minutes until heated through, then pour in the whisked eggs. Stir continuously until the eggs are scrambled and fully cooked, about 3-5 minutes. Turn off the sauté function.
3. Lightly grease a 7-inch round baking dish that fits in the Instant Pot. Take a corn tortilla, add a portion of the egg and chorizo mixture, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas.
4. Pour the enchilada sauce over the top and sprinkle with shredded cheese. Cover the dish with foil.
5. Add one cup of water to the Instant Pot, place the trivet inside, and set the covered dish on the trivet. Close the lid and set the Instant Pot to high pressure for 10 minutes. Once done, allow for a natural release for 5 minutes before performing a quick release to vent any remaining pressure.
6. Carefully remove the dish, and serve hot, garnished with green onions.

Extra Tips:

To make your breakfast enchiladas even more flavorful, consider adding diced bell peppers or onions to the chorizo mixture while sautéing.

Additionally, feel free to experiment with different types of cheese or even add some black beans for extra protein and fiber. If you're not a fan of chorizo, you can substitute it with cooked bacon or sausage for a different twist.

Enjoy your breakfast enchiladas with fresh toppings like salsa, sour cream, or guacamole for an extra burst of flavor!

Frequently Asked Questions

Can I Substitute Corn Tortillas for Flour Tortillas in Enchiladas?

You might wonder if corn tortillas can truly stand in for flour ones in enchiladas. The answer's yes! Corn tortillas bring a unique flavor and texture, enhancing your dish with a delightful twist you won't regret.

How Can I Make Enchiladas Spicier?

To make your enchiladas spicier, you can add diced jalapeños or serrano peppers to the filling. Drizzling hot sauce over the top or incorporating spicy salsa can also kick up the heat level considerably.

What Toppings Pair Well With Enchiladas?

When you're topping your enchiladas, consider fresh cilantro, creamy avocado, zesty lime, tangy sour cream, or spicy jalapeños. Each adds flavor, texture, and a burst of color that'll elevate your dish to new heights!

How Do I Store Leftover Enchiladas?

To store leftover enchiladas, let them cool, then wrap them tightly in plastic wrap or foil. Place them in an airtight container and refrigerate for up to three days or freeze for longer storage. Enjoy later!

Can I Freeze Enchiladas for Later Use?

You can definitely freeze enchiladas for later use. Just remember, "a stitch in time saves nine." Wrap them tightly in foil or plastic, and they'll be ready to enjoy whenever you crave that comforting meal.