Instant Pot Smothered Green Sauce Enchiladas–homemade Cafe Rio style mild tomatillo sauce is simmered in your electric pressure cooker along with chicken breasts to create the base of your enchiladas. The meal is finished off in the oven when shredded chicken, green sauce and monterey jack cheese are wrapped in flour or corn tortillas and baked. Top each enchilada with avocado slices and a bit of sour cream and you have a party in your mouth.
Instant Pot Smothered Green Sauce Enchiladas
One of my favorite meals is enchiladas. I love how the flavors mesh together and all that melty cheese on top. I don’t really love making them though because it just seems like a lot of steps to make the sauce and the chicken and then bake them. The Instant Pot helps to cut down on the time it takes and you kill 2 birds with one stone by making the sauce and cooking the chicken at the same time in the same pot.
Are you familiar with the restaurant Cafe Rio? The green sauce that I created is really similar to their mild tomatillo sauce. I love ordering a chicken burrito and getting it “enchilada style” with the green sauce smothering the top of it. These instant pot smothered green sauce enchiladas reminded me a lot of their burritos minus the beans and rice. However if you really wanted to make it a full Cafe Rio experience you could make homemade instant pot black beans and the cilantro lime rice too. You may just need an extra Instant Pot!
More recipes you’ll love…
Instant Pot Cafe Rio Chicken
Slow Cooker Cafe Rio Chicken
Instant Pot Crispy Pork Carnitas
Instant Pot Cilantro Lime Quinoa
What Pressure Cooker Did You Use?
For Instant Pot Smothered Green Sauce Enchiladas I used my 6 quart Instant Pot Duo 60 7 in 1*. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker.* They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.
Homemade Cafe Rio style mild tomatillo sauce is simmered in your electric pressure cooker along with chicken breasts to create the base of your enchiladas. The meal is finished off in the oven when shredded chicken, green sauce and monterey jack cheese are wrapped in flour or corn tortillas and baked. Top each enchilada with avocado slices and a bit of sour cream and you have a party in your mouth.
- 1 Tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 green pepper, cored
- 1 jalapeno, seeded and membranes removed
- 3/4 pound tomatillos*, husked and rinsed well
- 1/2 of one bunch of cilantro
- 3/4 tsp kosher salt
- 1/8 tsp black pepper
- 3/4 tsp cumin
- 1 tsp sugar
- 1 3/4 pound boneless, skinless chicken breasts (frozen or thawed)
- 2 Tbsp fresh chopped cilantro
- 10 flour tortillas or 12 corn tortillas** (I used whole wheat flour tortillas)
- 16 oz shredded monterey jack cheese
- For topping: cilantro, avocados and sour cream
- Turn your Instant Pot to the middle saute setting. Warm up the olive oil. Add in the onions and garlic. Saute until translucent, about 5 minutes.
- In a blender combine the chicken broth, green pepper, jalapeno, tomatillos and cilantro. Blend until smooth. Pour the mixture into the Instant Pot.
- Add in salt, pepper, cumin and sugar. Stir. Nestle the chicken into the pot.
- Cover and secure the lid. Make sure valve is set to “sealing.” Set the manual pressure cook button to 10 minutes. Let the pressure release naturally for at least 10 minutes (longer if you have more time).
- Remove the chicken and place on a cutting board.
- Turn the Instant Pot to the highest saute setting and let the sauce bubble and boil and reduce down to desired consistency.
- Meanwhile, shred the chicken on the cutting board.
- Stir 2 tablespoons of chopped fresh cilantro into enchilada sauce.
- Spray a 9×13 baking dish with non stick cooking spray. Use 1/4 cup of green enchilada sauce from the Instant Pot to spread on the bottom of the pan.
- Assemble the enchiladas: evenly divide half of the enchilada sauce, half of the shredded cheese and all of the shredded chicken among the 10 flour tortillas or 12 corn tortillas, roll and place seam side down in the pan.
- Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese.
- Cover dish with foil and bake at 400 degrees for 20 minutes. Remove the foil and bake for 5 minutes longer.
- Sprinkle with additional fresh cilantro. Serve with diced avocados and sour cream, if desired.
* Tomatillos: a lot of people I’ve talked with don’t know what tomatillos are. They look like a green tomato and are covered with a papery husk. They tend to get a sticky residue on their skin so just rinse them well and rub off the stickiness. Tomatillos have a mild flavor. They are not spicy at all, they almost have a sweetness to them.
**If using corn tortillas, preheat oven to 400 degrees. Brush tortillas lightly with vegetable oil, spread on a baking sheet and heat in oven for about 5 minutes, just until soft and pliable.
You can easily double this recipe and make an extra pan of enchiladas if you’re serving a crowd.
I used my 6 quart Instant Pot Duo 60 7 in 1*
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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