Stacked Chicken Enchiladas

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Your entire family will love these Stacked Chicken Enchiladas, made with chicken, green enchilada sauce, and lots of cheese, so you can throw them together in a few minutes on a busy weeknight!

Close up picture of an Instant Pot stacked enchilada topped with olives, tomatoes, cilantro and sour cream, with avocado, cilantro, and tomatoes in the background.

❤️ Why You’ll Love This Recipe: Part of our 3-for-1 recipe series, these easy green enchiladas are a cinch to throw together, made with store-bought sauce and cheese and with chicken prepped days in advance. With this strategy, you’ll only be a few minutes from a healthy and satisfying lunch or dinner.

I’m always looking for ways to speed up prep time. And one of my favorite strategies is to prep a big batch of diced chicken in the Instant Pot ahead of time. Then I can throw together these cheesy enchiladas for family dinner in minutes. 

Other Instant Pot 3-for-1 meals that use the make-ahead diced chicken recipe include our teriyaki chicken bowls and a delicious chicken salad.

The idea for make-ahead chicken and rice came when I was testing recipes for my Instant Pot Baby and Toddler Cookbook because I never had time to prep lunches. Now, I still use this strategy four years later as a smart solution for weeknight dinners and lunches. 

Ingredients for Instant Pot staked enchiladas, including, shredded cheese, enchilada sauce, tomatoes, avocado, olives, tortillas, chicken, and sour cream.

INGREDIENTS YOU NEED

Grab these ingredients to prep your chicken and rice for the enchiladas:

  • Small tortillas. You can use corn or flour tortillas. (My family prefers the 4-inch street tacos tortillas.)
  • Enchilada sauce. Use any store-bought kind you like, or use green taco sauce or salsa verde. (We really love the Frontera Green Enchilada Sauce.)
  • Cheese. We like grated cheddar, but you could also use Monterey Jack or queso fresco. I find that the cheese melts better when you shred it fresh, but I usually buy bagged, preshredded cheese for busy weeks.
  • Toppings. We stuff these enchiladas with chopped grape tomatoes, sliced olives, avocado, sour cream, and cilantro. 
Stacked chicken enchiladas being prepared with tortillas, diced chicken, enchilada sauce, and shredded cheese.
I usually use a silpat, but forgot for taking the photos. You can also line with foil sprayed with the nonstick spray for easier clean-up.

How to Make Chicken Enchiladas in an Instant Pot

First, start with 1 portion of the chicken that you cooked in our Meal Prep Diced Chicken Instant Pot recipe.

NOTE: If you’re starting with refrigerated chicken, the time in the oven to melt the cheese is usually long enough to warm the chicken as well. However, if you’re concerned, you can always rewarm the chicken a bit before starting.

When you’re ready to prepare the green enchiladas, preheat the oven to 400°F and prepare an oven-safe baking dish by spraying it with cooking spray. Cover the bottom of the dish with enchilada sauce. 

Stacked chicken enchiladas being prepared with tortillas, diced chicken, enchilada sauce, and shredded cheese.

Place one tortilla on top of the sauce and sprinkle with a thin layer of grated cheese. Add half of the diced chicken, then some sauce, and another layer of cheese. Repeat with another tortilla, chicken, sauce, and cheese. 

Bake the dish until the cheese is melted and bubbly, 5 to 10 minutes. Serve your enchiladas with rice and your favorite toppings. Enjoy!

Stacked enchiladas prepared and ready to go in the oven.

Important Tips for Making Instant Pot Chicken Enchiladas

Here are a few tips to keep in mind when making this recipe:

  • You can reheat the chicken for the enchiladas in the Instant Pot, on the stove, or in the microwave. 
  • If you like your enchiladas a little crisper, bake the tortillas before assembling in the oven until they start to brown, then sprinkle with cheese and return to the oven until melted.
  • These also taste great when you use larger flour tortillas and serve them burrito-style.
  • When you layer the tortillas, they get really domed if you pile all the chicken in the center of each layer. Try to distribute some to the edge to help them keep their shape. 
  • After warming the chicken, I recommend scooping it with a slotted spoon to remove some of the excess liquid so it doesn’t make the enchiladas soggy or too messy. 
Close up picture of an Instant Pot stacked enchilada topped with olives, tomatoes, cilantro and sour cream, with avocado, cilantro, and tomatoes in the background.

Frequently Asked Questions about Instant Pot Chicken Enchiladas

❓What kind of enchilada sauce should I use?

We prefer green enchilada sauce with this one, but you can use red if you’d like. Either way, make sure to use a flavorful sauce your family enjoys.

❓What should I serve with chicken enchiladas?

Serve this meal with your favorite Mexican sides, such as black beans, refried beans, rice, tomatoes, guac, tortilla chips, etc.

❓Can I use this recipe to make tacos or burritos?

Sure! You could serve the chicken in small tortillas for tacos or wrap it with rice into a large tortilla. This is a very easy-to-customize recipe depending on what your family likes. 

❓Why the big variation in the number of tortillas?

Honestly, how high I stack the tortillas depends on how hungry everyone is. More tortillas will help you stretch the chicken to feed more people. You could just put one on the bottom and one on top, or you could layer it three or four layers high.

More 3-for-1 Meal-Prep Recipes

Usually when I make these meals together, I’ll cook the diced chicken and serve the Chicken Teriyaki bowls on the first day. Then I’ll mix together the ingredients for the classic chicken salad and refrigerate to allow the flavors to meld.

Instant Pot Meal Prep: Diced Chicken

Easy Chicken Teriyaki Bowls

Classic Chicken Salad

A stacked chicken enchilada topped with olives, tomatoes, sour cream, and placed in front of an Instant Pot.

MORE Instant Pot Chicken Recipes

We have tons of great chicken recipes for the Instant Pot / Pressure Cooker. Try these next:


Do you LOVE this recipe?
Leave us a review below to tell us why!


Close up picture of an Instant Pot stacked enchilada topped with olives, tomatoes, cilantro and sour cream, with avocado, cilantro, and tomatoes in the background.

Stacked Green Enchiladas | 3-for-1 Recipe

Yield: 4 to 6 enchiladas
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 5 minutes

Use your make-ahead chicken to prepare the filling for cheesy green enchiladas, which are then prepared with generous amounts of cheese and enchilada sauce, ready to go with a quick broil in the oven. 

Ingredients

  • 1 portion cooked cubed chicken (about 2 cups)
  • 12 to 18 small (4-inch) corn or flour tortillas (use more or less as desired)
  • 1 cup green enchilada sauce, green taco sauce or salsa verde, plus more for serving
  • 2 cups grated cheddar cheese
  • 1 cup grape tomatoes, quartered vertically
  • 1 small can (2.25 oz) sliced olives, optional
  • 1 avocado, peeled, pitted, and diced, for serving
  • Sour cream, for serving
  • 1 tablespoon chopped cilantro, optional, for serving
  • Nonstick cooking spray

Instructions

  1. Preheat the oven to 400°F. Spray a small oven-safe baking dish with nonstick cooking spray. Spoon a little enchilada sauce on the bottom of the dish.
  2. Place a tortilla on top of the enchilada sauce, and sprinkle on a thin layer of cheese, followed by half of the remaining diced chicken, then the enchilada sauce, then another thin layer of cheese. Top with another tortilla and repeat the layering process. Top with a final tortilla, the remaining enchilada sauce, and the remaining cheese.
  3. Place the dish in the oven and cook until the cheese is melted, bubbly, and just starting to brown, 5 to 10 minutes.
  4. Remove from the oven and cool for 5 minutes. Serve topped with diced tomatoes, olives, avocado, sour cream, and cilantro.

Notes

When you layer the tortillas, they get really domed if you pile all the chicken in the center of each layer. Try to distribute chicken pieces to the edge to help them keep their shape. 

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 646Total Fat: 32gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 52mgSodium: 1186mgCarbohydrates: 65gFiber: 15gSugar: 6gProtein: 25g

Nutrition information is calculated by Nutritionix and may not always be accurate.

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