Instant-Pot Red Chicken Enchiladas

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This high-protein red chicken enchiladas recipe is the ultimate midweek comfort food, combining tender shredded poultry with the deep, smoky flavours of ancho chilli sauce. By using a pressure cooker to prepare the chicken thighs, you achieve a succulent, melt-in-the-mouth texture in a fraction of the time. The corn tortillas are lightly toasted before being rolled with a savoury filling of melted Monterey Jack cheese and sharp onions, creating a satisfying contrast of textures.

Perfect for a nutritious family dinner, these homemade enchiladas are packed with protein and easily adaptable to your preferred spice level. Serving them with a garnish of salty queso fresco adds an authentic touch that balances the rich, saucy base. This dish is excellent for those seeking a hearty, healthy meal that feels like a weekend treat but fits perfectly into a busy weekday schedule.

Ingredients for Instant-Pot Red Chicken Enchiladas

450g boneless, skinless chicken thighs
475ml Ancho Chilli Sauce
120ml chopped onion
12 tortillas de milho
45ml vegetable oil or nonstick cooking spray
80g crumbled queso fresco
230g shredded Monterey Jack cheese

How to make Instant-Pot Red Chicken Enchiladas

Put the chicken thighs in the Instant Pot. Pour in the ancho chilli sauce. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid. Transfer the chicken to a bowl and let it cool for a few minutes. Keep the sauce warm.

When the chicken is just cool enough to handle, cut or pull it into bite-size chunks. Mix in about 160ml the warm sauce; the chicken should be well coated with sauce but not drowning. Put the onion in a small bowl.

Preheat the oven to 177°C. Place 6 tortillas on a baking sheet in a single layer. Brush the tortillas lightly with the oil (or spray with cooking spray), then turn them over and repeat on the other side. Bake just until the tortillas are warm and pliable, about 3 minutes. Remove from the oven and place the tortillas in a stack on a plate. Cover with aluminum foil to keep warm. Repeat with the remaining 6 tortillas. (If you have two baking sheets, you can heat them all at once.) Leave the oven on.

Spoon about 120ml warm sauce into a 9-by-13-inch baking dish. Place one tortilla in the sauce and flip it so it’s lightly coated on both sides, then place a couple of tablespoons of chicken and a couple of teaspoons of chopped onion on the tortilla.

For Mexican-American-style enchiladas: Sprinkle a tablespoon of shredded Monterey Jack cheese over the chicken and onion.

Roll the tortilla up and place it at the end of the dish, seam-side down. Repeat with the remaining tortillas. When all the enchiladas are filled and rolled, pour enough sauce over them to just cover them (they should not be swimming in sauce).

For Mexican-American-style enchiladas: Sprinkle the rest of the shredded Monterey Jack cheese over the enchiladas.

Bake until warmed through, 8 to 10 minutes. Sprinkle the queso fresco over the enchiladas and serve.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.