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Layered cream cheese chicken enchiladas are fast and easy to make in your Instant Pot or electric pressure cooker. They are perfect for a quick weeknight meal.

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If you’re like me, you crave Mexican food.  All. The. Time.  Fortunately, my daughters have insisted that Tuesdays be “Taco Tuesday” (or at least some kind of Mexican food Tuesday) and I’m always happy to comply!  Now that they are getting more involved in after-school activities it is even more important to find recipes that are a cinch to make and cook in record time. This recipe for Layered Cream Cheese Chicken Enchiladas is a great addition to our “Taco Tuesday” lineup.  Give it a try the next time you are craving Mexican food and want it FAST!

Using pre-cooked shredded chicken is the key to getting this recipe on the table in less than 30 minutes.  I always stock up on chicken when it’s on sale then cook several pounds so I can use it in recipes throughout the week.  Check out my post for cooking frozen chicken breasts in your Instant Pot/electric pressure cooker to save you time on your weekly meal prep.

Start by mixing the cream cheese, sour cream, green onions, 1 c of shredded cheese and the chicken together.

Pour 1/4 c enchilada sauce into the bottom of the springform pan.  I have an 8qt Instant Pot and use an 8″ springform pan.  If you have a smaller Instant Pot or electric pressure cooker you may need to use a smaller springform pan.

Next, place a tortilla on top of the enchilada sauce and spread about 1/3 of the chicken mixture on the tortilla.

Repeat layers ending with a tortilla.  Pour the remaining enchilada sauce over the top and sprinkle with the remaining shredded cheese. Cover the pan tightly with foil.  Place a trivet in your Instant Pot or electric pressure cooker and add 1 cup of water then carefully set the springform pan inside, close and lock the lid and cook using the manual button for 15 minutes.  When the cook time is up, use the quick pressure release and remove the lid.  If you don’t have an Instant Pot or electric pressure cooker simply bake at 350 for 25-30 minutes.

I like to garnish with green onions before serving and will also add a small dollop of sour cream on each slice for a little extra creaminess.  Let me know in the comments below if you give this recipe a try.  I hope you enjoy it!

Instant Pot/Electric Pressure Cooker Layered Cream Cheese Chicken Enchiladas

Ingredients

• 4 oz cream cheese, softened (regular or reduced fat)
• 1/2 c sour cream (regular or reduced fat)
• 2 c shredded cheese (cheddar, Mexican/Fiesta blend, or Colby jack), divided
• 2 c cooked, shredded chicken
• 4 green onions, thinly sliced
• 1 10 oz can enchilada sauce (red or green)
• 4 flour tortillas (8″ or smaller if using a smaller springform pan)

Instructions

1. In a large bowl stir together cream cheese, sour cream and 1 c shredded cheese
2. Add chicken and 1/2 of the green onions to cream cheese mixture and stir well to combine
3. Place about 1/4 c enchilada sauce in the bottom of a springform pan (I use an 8″ pan in my 8qt Instant Pot)
4. Lay one tortilla on top of enchilada sauce and cover with 1/3 of the cream cheese chicken mixture
5. Repeat layers ending with a tortilla
6. Pour remaining enchilada sauce over the top of the layers and sprinkle with remaining 1 c shredded cheese
7. Cover the pan tightly with foil
8. Place a trivet in your Instant Pot or electric pressure cooker
9. Pour in 1 c of water
10. Carefully place foil wrapped springform pan on top of trivet
11. Cover Instant Pot or electric pressure cooker with lid and make sure to turn the knob or slide the button to sealing (not venting)
12. Using the manual button, set time to 15 min
13. When time is up use the quick pressure release then remove lid
14. Carefully remove the springform pan and take off the foil
15. Garnish with remaining green onions and extra sour cream if desired then slice, serve and enjoy!

 

 

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