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Instant Pot Buffalo Chicken Enchiladas

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.