Instant Pot Buffalo Chicken Enchiladas is the perfect weeknight chicken dinner recipe! It is quick, easy, and oh so delicious! If you love buffalo chicken wings, you will love this easy Instant Pot Chicken Recipe!

Instant Pot Buffalo Chicken Enchiladas incorporates all my favorite meal time requirements. Easy, check. Spicy, check. Cheesy, check. I mean, what else could you ask for?! While these delicious chicken enchiladas are not made entirely in the Instant Pot, the chicken is prepared in there and comes out tender and perfectly shreddable in only 15 minutes. I don’t know about you, but I think poaching chicken is a pain in the butt and leaves you with really bland meat. The Instant Pot cooking technique adds so much flavor!

If you love buffalo chicken, you have to try my Instant Pot Buffalo Chicken Sliders.

We love Mexican inspired meals in our house and we especially love chicken enchiladas. I love to make the traditional ones with enchilada sauce, but sometimes it is fun to try something different. We love spicy foods and buffalo chicken anything, so I knew that a mash up of buffalo chicken dip and enchiladas would be amazing! And well…I was right!

I am obsessed with bleu cheese, but my husband, not so much, so I didn’t include any in this recipe, but I think some crumbled bleu cheese on top would really make these even more amazing! If you are a bleu cheese fan, definitely tuck some inside the enchiladas or sprinkle on top! These are really filling on their own and don’t really need a side dish, but I love to make some quick Spanish rice or just serve with corn or tortilla chips on the side!

For an even quicker meal, prepare the buffalo chicken on the weeknight and freeze! Pull it out the night before and let defrost then roll up in the tortilla shells! Then all you need to do is make the sauce and bake them! Winner winner easy chicken dinner!

Love chicken in the Instant Pot? Try Sixteen Instant Pot Chicken Recipes

Instant Pot Buffalo Chicken Enchiladas

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 enchiladas
Author Amanda @ Old House to New Home


  • 2 breasts chicken cut in half
  • 8 oz cream cheese divided
  • 3/4 cup ranch dressing divided
  • 1/2 cup hot sauce divided
  • 1/2 cup chicken broth
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 8 flour tortillas
  • 1 1/2 cups shredded cheddar cheese
  • 3 green onions diced


  1. Preheat oven to 400 degrees.
  2. Add the chicken, 4 oz of cream cheese, 1/2 cup ranch dressing, 1/4 cup hot sauce, chicken broth, salt, pepper, and garlic powder to your Instant Pot. Seal the pot and turn the vent to sealed. Hit the manual button and set timer to 15 minutes.  
  3. While chicken cooks, add remaining cream cheese, hot sauce, and ranch dressing to a small sauce pan. Cook over low heat until cream cheese melts. Let simmer until chicken is done. Mixture should be thick, keep stirring to remove lumps.
  4. When chicken is done, do a quick release. Remove chicken from the pan and shred. Stir the sauce that remains in the pot. Spoon two ladle fulls of the sauce into your sauce pan to thin out the cream cheese mixture. Let continue to cook over low heat.
  5. Spoon two big spoonfuls of chicken into the center of a tortilla. Sprinkle cheddar cheese over the chicken. Roll tortilla tightly and place in a casserole dish. Repeat until you run out of chicken. Sprinkle remaining cheese into your sauce.
  6. Stir sauce well and then pour over tortillas. Put casserole dish into the oven and bake 15 minutes, or until sauce thickens and is bubbling.

    Remove from oven and sprinkle green onions over top.


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