Instant Pot Skinny Enchiladas
Instant Pot Skinny Enchiladas is one of our favorite easy weeknight dinners and it helps me clean out the refrigerator! If I have leftover beans, taco meat, tomato sauce, and veggies they all go in these enchiladas.
This recipe is super versatile. Just add whatever you have on hand and it’ll turn out delicious!
I can hands down say that Mexican food is one of my favorite foods. Truthfully I can not get enough. I could eat it for breakfast, lunch and dinner. I know that sounds extreme, but it’s only the truth. If you love Mexican food as much as I do, then this recipe is for you.
Enchiladas are so yummy and when you can make them in your Instant Pot that is a winning situation for anyone. This is a perfect recipe to take to a potluck or just to make for your family on a hectic night. My family love this meal so much that they are constantly asking me to make this for them. I happily oblige.
I hope this recipe makes you and your family just as happy as they make mine.
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Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.
Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.
Homemade Enchilada Sauce
Print RecipeIngredients
- 1 (15 ounce) can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon fine sea salt
- pinch of ground cinnamon
Instructions
- In a medium bowl, whisk together the sauce ingredients.
Instant Pot Skinny Enchiladas
Print RecipeIngredients
- Homemade Enchilada Sauce above
- 4 Organic Corn Tortillas
- 1 lb Ground Meat cooked and seasoned with taco seasoning (I like to add some onion and bell pepper too.)
- 1.5-2 cups Organic Black Beans
- 1 large Avocado sliced
- 6 oz Cheddar Cheese optional
Instructions
- Using your Ekovana Stackable Stainless Steel pans for the Instant Pot begin making layers. First sauce, then a tortilla, ground meat, black beans, avocado, and sprinkle with a little bit of cheese. I make one pan with cheese and one without. Repeat.
- Put one cup of water in the bottom of your Instant Pot, stack pans on the trivot they come with and place inside the Instant Pot. Be careful when layering, don't overfill your pans or you won't be able to stack them as neatly. If they're too full to stack neatly cover the tops with foil and place your Instant Pot trivot in-between the pans when stacking.
- Place the lid on your Instant Pot and make sure the vent valve is set to the SEALING position. Select the MANUAL function, cook for 10 minutes. When the pot is done quickly release the pressure.
- The cheese will be melted but if you want it to be crisp on top put it in your oven to BROIL for a couple minutes.
- Serve by themselves or over a bed of lettuce with a sprinkling of tomato, cilantro and avocado! Enjoy!
Great job. Love to hear about your success
This looks so yummy
How many layers are in each stacking pot?
It obviously comes out more like a lasagna than a rolled enchilada correct?
I don’t roll them so it is casserole style, yes. 🙂
Two. 🙂
Are the beans precooked in this recipe?
Yes.
This was supper tonight. Because I do not have that kind of pan, I used my little 4inch pans and even my glass pyrex flat bottom bowl. Yes, I had to cook them individually because of the size, but it was quick. The boys really liked it. It is on my to do it again list.
Thanks
I don’t have the stackable pans yet. I’ll have to buy them. But how can I make this recipe without the instapot? Thank you 🙂
You can put it in a regular dish and cook it on 350F for 25-30 minutes. 🙂
Yummy is all I can say about this one! I don’t have the stackable pan but I used a Pyrex dish and adjusted time a little since the dish is thicker, so yummy. I also have made it with out meat and it is just as good. 🙂
I forgot to mention, just having this enchilada sauce recipe is amazing! 🙂
I made this dish for my mother and I. I followed the recipe, however, I had wheat tortillas on hand so I used those instead of corn, cut the chili powder to a teaspoon (we’re wimps when it comes to spice) and used 97/3 ground beef for my meat. Let me just say, these were beyond way and so delicious…. Don’t judge, we licked our plates clean!!! I will say when I warned them up from leftovers, the tortillas was very mushy, hence the use of corn. But still manageable and tasty. Even bring a wimp for spice, next time I’ll up the chili powder… Because your better believe there will be a next time!!!
I will be making this again! We used ground turkey and I think I would have preferred ground beef. I might mix it up a bit and try refried beans and maybe just put fresh avocado on top. Loved the enchilada sauce and how easy it was to throw together!
I bought my Instant Pot on Monday and this was my first recipe to try. This recipe is DELICIOUS! I used ground venison and it turned out amazing and I’ve been told I must make it again soon!
I made it with turkey and onion in a springform pan. Covered the pan with foil. It was delicious! Instant Pot for the win!
So good! My husband asked me to add this into the weekly dinner rotation. It is that good!
So good, and simple to make!!
Can this be made in the instant pot with out the stackable pans? If so, how? I just got my instant and I’m not ready to invest in extras for it just yet. Can I use a small cake pan? I can’t quite picture how this stacking method works with the foil and all. Are you dividing each layer with foil?
And thank you for your site. It’s been helpful in getting started with the instant pot.
I instant pot inserts you recommended are sold out on amazon. Any other recommendations?
I made this last night with chopped chicken. It is delicious and my husband loved it. Since all of the ingredients are precooked and it just needs to be heated through, I wonder if 5 minutes rather than 10 minuted would work. Has anyone tried to reduce the pressures cooking time?
I have to say- this is the first meal everyone in my family ate together without me having to go make something else for my kids. Everyone loved this! I used lean ground turkey breast- and I’m thinking of trying it with scrambled eggs too! Thank you!
That sounds fabulous! Like huevos rancheros. Let me know how it goes! 🙂
I’m confused on the stacking order in stackable pans.
You have sauce as the first item. So the sauce goes directly at the bottom of the pan? Then the tortilla on top of the sauce? I would think the tortilla would go first, then all the other ingredients. But I know nothing about cooking.
The sauce goes first so that the tortilla doesn’t stick to the bottom of the pan. 🙂
I don’t have the stacking pans for the instant pot can I still make this dish.
Totally! We use the stacking pans because half of our family is dairy free but you can just use 1 pan. 🙂
I love to cook and I love my instant pot. I also need to lose 50 lbs. I’ve already done the lo-carb thing back in 2011 and I’ve gained it all back in the last 7 years. Dang! So I want to try doing it your way, however, I’m going to have to halve most recipes and pay attention to portions. My question to you is, did you pay any attention to calories/carbs/sugar or did you just eat clean and organic? I’m so used to following some sort of “program” that I’m a little nervous about this. I don’t mind leftovers and I take my lunch to the office. What should I watch, if anything, besides my portions? Thanks. I need the help.
Love this recipe. As always, your recipes are delicious! My 18 year old son loves it. I’ll have to try making it in the stackable pans so I can add beans for me and my son and the other half without the beans for my hubby 🙂 Thank you for another hit! (I usually make this with extra lean ground turkey).
These were such a hit with my family! I’ve been wanting to do enchiladas w/o the canned enchilada sauce and your sauce was yummy! So easy to put together that my 10 year old did the sauce by himself. I don’t have an Instant Pot so I did them in the oven (covered with foil for 30mins at 350 degrees). I also threw in a can of corn with the black beans and did half beef and half turkey. My husband who is a meat lover didn’t notice the difference. My 4 year old and 10 year old gobbled up everything on their plate. Thank you!
Brittany what type of meat do you use? 97/3? Do you use organic?
I use 85/15 and I always use grass fed meat. 🙂
Can you use a springform pan for this recipe?
I was wondering, I’ve been making my homemade bean enchiladas In a casserole dish and baking for years with the soft corn tortillas, pan frying with a small amount of olive oil then dipping in homemade or canned enchilada sauce, then adding blackbeans the Colby jack cheese. My question: is there any way I could stack my enchiladas, after putting them together, layering the enchiladas, more Colby jack cheese and a little amount of enchilada sauce, til the IP was close to the top and pressure cooking a set amount of time then natural release? Do u think it would come out a big mess? Or do u think it’s worth trying?
It would burn to the bottom of the pot, you can only make enchiladas and casserole type dishes using the pot in pot method. Hope that helps answer your question Cindy.
I swear by your enchilada sauce! I use it for this recipe (obviously), but also for some vegan butternut squash enchiladas as well. I will NEVER buy pre-made ever again. Thanks for your hard work putting out great recipes.
Made the enchiladas tonight they were great! I had to make chili powder and taco seasoning. before the enchilada sauce. OMG the sauce is awsome! I used ground turkey, flour tortillas and veggie shred cheese. I also baked mine in a skillet in oven 30 min. I love this recipe a weeky keeper
Made this tonight in the instant pot! Used a steel pot and it came out fantastic! The whole family enjoyed it!
My husband loves these enchiladas. I haven’t made them in a while and came back to the site find the recipe. I can’t seem to find the enchilada sauce recipe and it’s the best part of the meal. Will you please send me the sauce recipe?
Hello Whitney,
So sorry about that. The enchilada sauce recipe is back up right above the enchilada recipe.
Wishing you wellness!
I’ve been on the lookout for homemade enchilada sauce to avoid canned and my family loves this recipe! I use a can of black beans and a can of corn instead of all black beans. I also forgo the IP and just bake in the oven after assembling. It’s definitely something we regularly eat and when the fam sees me making it, the get so excited! Thank you!
My wife and I are doing intermittent fasting and this is great for lunch with a side salad and some pickled red onions. YUM!
I made this using my springform pan. It is awesome and I want to make it again soon! I will need to add the avocado later because my oldest refused to eat it. Do you have any suggestions for another veg I can add to it? I will likely have to run any veggies through the food processor if that makes a difference. Thanks for any suggestions.