Instant Pot Chicken Enchilada Wraps

Name: Instant Pot Chicken Enchilada Wraps
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into roughly 2-inch pieces; 1 medium (150 g) yellow onion, roughly chopped; 4 cloves (20 g) garlic cloves, minced; 1½ tsp (3 g) ground cumin; 1 tsp (2½ g) chili powder; 1 cup (240 ml) low-sodium chicken broth; 10 oz (280 g) canned red enchilada sauce; 8 tortillas (320 g) large flour tortillas (8-inch), room temperature; 1½ cups (170 g) sharp cheddar cheese, shredded; ½ cup (120 ml) sour cream (optional); ¼ cup (15 g) fresh cilantro leaves, roughly chopped (optional); 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; ½ lime (50 g) fresh lime, for juice (optional)

From the MyKitchenBank Kitchen

Tender, seasoned chicken thighs cooked in the Instant Pot in minutes, then shredded and wrapped in warm tortillas with enchilada sauce and cheese. This quick, satisfying meal comes together in under 45 minutes and is perfect for weeknight dinners or meal prep. The pressure-cooked chicken is incredibly moist and takes on the bright, earthy flavors of cumin and chiles.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 4 filled wraps (2 per person)

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Ingredients

4 servings

2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into roughly 2-inch pieces
1 medium (150 g) yellow onion, roughly chopped
4 cloves (20 g) garlic cloves, minced
1½ tsp (3 g) ground cumin
1 tsp (2.5 g) chili powder
1 cup (240 ml) low-sodium chicken broth
10 oz (280 g) canned red enchilada sauce
8 tortillas (320 g) large flour tortillas (8-inch), room temperature
1½ cups (170 g) sharp cheddar cheese, shredded
½ cup (120 ml) sour cream (optional)
¼ cup (15 g) fresh cilantro leaves, roughly chopped (optional)
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
½ lime (50 g) fresh lime, for juice (optional)

Equipment (7)

Instant Pot or electric pressure cooker (6-quart or larger)
Instant Pot trivet (metal rack)
Large mixing bowl
Fork or meat shredders
Colander
Large skillet or griddle (optional, for warming tortillas)
Serving platter

Steps

Before you start

Have all ingredients measured and ready before starting the Instant Pot—you'll move quickly once it reaches pressure.
Trim excess fat from chicken thighs but leave the skin on for more flavor.
Preheat your oven to 350°F (175°C) if you plan to warm the finished wraps.

1
Layer the Instant Pot
- Pour the chicken broth into the 6-quart Instant Pot and place the trivet inside.
- Season the chicken thigh pieces evenly with salt and black pepper, then place them on the trivet in an even layer.
- Scatter the chopped onion and minced garlic over the chicken.
- Sprinkle cumin and chili powder over everything and stir gently with a spoon to distribute seasonings.
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Tip: Don't stir chicken pieces together—they'll steam more evenly in a single layer.
2
Cook at Pressure
- Close the Instant Pot lid and set the vent to sealing.
- Press Pressure Cook (or Manual) and set the timer for 12 minutes on high pressure.
- The pot will take 3–4 minutes to reach pressure before the timer starts counting down.
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Ready when: Pressure valve is locked and steam is hissing from the vent
Tip: Do not touch the lid during cooking; steam pressure builds inside.
3
Release Pressure Naturally
- When the timer sounds, turn off the Instant Pot immediately.
- Leave the lid closed and allow the pressure to release naturally for 5 minutes.
- Then carefully move the vent to venting to release any remaining steam.
- Open the lid slowly, tilting it away from you to avoid steam burns.
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Ready when: Pressure valve drops and steam is no longer visible
Tip: Natural release keeps the meat tender; quick release can dry it out.
4
Shred the Chicken
- Using a slotted spoon, transfer the cooked chicken pieces to a large bowl.
- Discard the onion and garlic (or save them if you like).
- Using two forks or meat shredders, pull the chicken into bite-size shreds while it's still warm.
- The chicken should fall apart easily; if you encounter resistance, it may need an extra minute to cool slightly before shredding.
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Ready when: Chicken is pulled into uniform shreds with no firm chunks
Tip: Work while warm—the meat shreds much more easily than when completely cooled.
5
Toss with Sauce
- Pour the enchilada sauce over the shredded chicken and stir well to coat every piece evenly.
- Taste and add salt and pepper as needed.
- Set aside and let rest for 2 minutes so the chicken absorbs some of the sauce.
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Ready when: All shredded chicken is glistening and coated with red sauce
Tip: Don't oversalt—enchilada sauce is often salty already; taste first.
6
Assemble the Wraps
- Warm the tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp towel in the microwave for 1 minute.
- Lay a tortilla flat and spoon about 3 tablespoons of the sauced chicken mixture into the center.
- Sprinkle 2 tablespoons of shredded cheddar cheese on top.
- Fold the bottom third of the tortilla up over the filling, then fold in the left and right sides, and roll it away from you to form a snug wrap.
- Place seam-side down on a serving platter.
- Repeat with remaining tortillas and filling.
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Ready when: All 8 tortillas are filled and rolled; wraps hold their shape
Tip: Warm tortillas become pliable and won't crack; cold ones tear easily when rolled.
7
Serve Immediately
- Serve the warm wraps immediately, seam-side down.
- Top each with a spoonful of sour cream and a pinch of fresh cilantro if desired.
- Squeeze fresh lime juice over the top for brightness.
- You can also drizzle any remaining sauce from the bowl over the wraps.
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Ready when: Wraps are served hot and ready to eat
Tip: If the wraps cool before serving, reheat them in a 350°F (175°C) oven for 5–7 minutes wrapped in foil.

Good to know

Tips

For extra creaminess, mix 2 tablespoons sour cream into the shredded chicken before assembling—it mellows the spices and adds richness.
Don't skip warming the tortillas; cold ones tear and fall apart. A damp towel in the microwave is the fastest, safest method.
If your enchilada sauce is watery or too spicy, simmer it in a skillet over medium heat for 2–3 minutes to reduce and concentrate flavor before tossing with the chicken.
Double the filling and freeze half of the cooked, sauced chicken for an even faster meal next week. Thaw overnight in the fridge and warm gently before assembling.

Make ahead

Shredded chicken can be cooked and stored in the refrigerator up to 3 days ahead. Reheat gently in a skillet over medium heat with 2 tablespoons water or broth until warmed through, then proceed with assembly. Uncooked wraps can be assembled, wrapped tightly in plastic wrap, and refrigerated for up to 8 hours; reheat unwrapped in a 350°F (175°C) oven for 10 minutes until warmed through.

Storage & reheating

Store leftover filled wraps in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes, or in a microwave for 2–3 minutes until warmed through. Do not freeze assembled wraps, as tortillas become soggy; freeze shredded chicken with sauce separately for up to 3 months and reassemble fresh.

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts (1.5 lb / 680 g). Reduce cooking time to 10 minutes at high pressure. Breasts cook faster and are leaner, though slightly less juicy than thighs.
canned red enchilada sauce → 2 cups homemade red enchilada sauce or salsa roja. Use fresh sauce for a brighter, less processed flavor. Adjust salt to taste.
sharp cheddar cheese → Monterey Jack, Oaxaca, or Mexican blend cheese. Monterey Jack melts more smoothly; Mexican blend adds more complex flavor.
large flour tortillas (8-inch) → corn tortillas (8-inch) or low-carb wraps. Corn tortillas have more authentic flavor but tear more easily; handle gently. Low-carb wraps work for dietary needs.