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Buffalo Chicken Enchiladas (Instant Pot)

Creamy, slightly spicy, delicious buffalo chicken enchiladas!
Course Dinner, instant pot
Cuisine American
Keyword Buffalo Chicken, Buffalo Chicken Enchiladas in the Instant Pot, Instant Pot
Prep Time 15 minutes
Cook Time 55 minutes
Servings 4

Equipment

  • 1 Pressure Cooker
  • 1 Conventional Oven
  • 1 11x13 Baking Dish

Ingredients

  • 1/2 Cup Chicken Broth
  • 23 oz Bottle of Buffalo Wing Sauce
  • 2-3 tbs Ranch Dressing seasoning mix
  • 1.5 lbs Boneless skinless chicken, breasts or thighs
  • 4 oz Cream Cheese
  • 15-20 Corn Tortillas
  • 8 oz Sharp Cheddar Cheese, grated
  • 8 oz Pepper Jack Cheese, Grated

Instructions

  • Add chicken broth and 1/4 cup of Buffalo sauce to the bottom of the pressure cooker. Mix it up well. Place the chicken in the bottom and season heavily with the Ranch seasoning mix. Drizzle with about 1/2 cup more of the buffalo sauce.
  • Lock your pressure cooker and cook on manual high heat for 15 minutes. When finished, do a quick manual release.
  • Once the pressure is all released, open the lid and either shred your chicken in the pot, or in a stand mixer or with a hand mixer.
  • Add the cream cheese and 1 cup of the liquid from the pot. (You do not need to add any liquid if you are shredding it in the pot.)
  • Preheat oven to 400 degrees
  • Pour about 1 cup of Buffalo Sauce in the bottom of an 11x13 baking dish and spread it out.
  • Wrap the tortillas in some damp paper towels and microwave for 1 minute.
  • Place one in the baking dish. Add a spoonful of the chicken mixture and roll up. Repeat this until all of the chicken is used up.
  • Pour the rest of the Buffalo sauce on top of the enchiladas, then top with the cheese.
  • Bake for 15-20 minutes, uncovered, until the cheese is golden brown and bubbly!