Indulge your taste buds in a symphony of flavors with our Instant Pot Chicken Enchilada Casserole! Imagine tender shredded chicken, vibrant enchilada sauce, and layers of melted cheese, all perfectly harmonized in the convenience of your Instant Pot. You’re going to love this chicken enchilada recipe!
Contents
Why You’ll Love Chicken Enchilada Casserole
- Comfort Food Delight: This Instant Pot enchilada casserole offers a hearty, satisfying meal with layers of flavor.
- Efficient Cooking: The Instant Pot ensures tender chicken and melded flavors in less time.
- Versatile Dish: Easily customizable this Instant Pot chicken enchilda casserole with your favorite toppings or additional ingredients.
Recipe Ingredients
- Chicken Breasts: The core protein of the dish, they become tender and juicy when cooked in the Instant Pot.
- Salsa Verde: Adds a tangy, zesty flavor that permeates the chicken and enhances the overall taste of the casserole.
- Green Enchilada Sauce: Deepens the flavor profile of the dish with its rich, spicy, and slightly sweet notes.
- Shredded Cheese: Melts into a gooey, creamy layer that binds all the ingredients together and adds a comforting richness.
- White Corn Tortillas: Cut into strips, they provide structure to the casserole and absorb the flavors of the other ingredients, becoming soft and flavorful.
How To Make Instant Pot Chicken Enchilada Casserole
Step One: Pour the salsa verde and enchilada sauce into your Instant Pot. Placed your chicken breast on top of the liquid. Pressure cook for 10 minutes then naturally release for 10 minutes.
Step Two: Using two forks, or a hand mixer, shred your chicken inside your Instant Pot with the liquid.
Step Three: Add to your Instant Pot half of your cheese (1 cup). Mix well. Next add the tortilla strips and mix well.
Step Four: Finish by adding the remaining cheese to your Instant Pot. With your Instant Pot remaining on Keep Warm, lock the lid in place and allow it to sit for about five minutes. This will allow the remaining cheese to melt, as well as the tortillas to take on the flavors of the casserole.
Step Five: Open your Instant Pot and give it one more good stir.
Step Six: You can serve on a plate, or in a bowl. Top with sour cream, cilantro, avocado chunks, more cheese, jalapeños, hot sauce, etc. Enjoy!
Pro Tips For Nailing This Casserole
- Tortilla Strips: Tortilla strips are preferred over whole tortillas in the Instant Pot for enchilada casserole to ensure even cooking and improved texture.
- Add Cheese: Cheese plays a crucial role in an enchilada casserole recipe, providing a rich and creamy texture, enhancing the overall flavor profile, and creating a gooey, melty topping that adds a satisfying element to the dish.
How To Store Leftover Casserole
- Storage in the Fridge: Place the Instant Pot Chicken Enchilada Casserole in an airtight container or wrap the baking dish tightly in plastic, then refrigerate for up to 3-4 days, ensuring to label with the date for freshness tracking.
- Freezing: For longer storage, transfer the casserole to a freezer-safe container or resealable bag, removing excess air to prevent freezer burn, and it can be safely stored in the freezer for up to 2-3 months.
- Reheating: To reheat, thaw frozen casserole in the refrigerator overnight, and then warm it in the microwave with a microwave-safe lid or on the stovetop over low to medium heat, ensuring it reaches an internal temperature of at least 165°F (74°C).
What To Serve With Chicken Enchilada Casserole
- Mexican Street Corn Salad: Grilled corn tossed with mayo, lime juice, and chili powder.
- Black Bean Corn Salad: A refreshing mix of black beans, corn, and cherry tomatoes.
- Homemade Guacamole: Creamy avocados mashed with onions, tomatoes, and a hint of garlic.
- Refried Beans: Creamy and flavorful beans cooked with spices and a touch of cheese.
- Chips and Salsa: Classic tortilla chips served with a vibrant tomato salsa.
FAQ’S
Is This Enchilada Recipe Spicy?
Technically, no. There are chilis in it but that doesn’t always equate to heat. If you’re wanting to make it spicy, you easily can. Add in some green chiles or some fresh jalapeño peppers and that will really take up the heat.
Instant Pot Green Enchiladas
Ingredients
- 2 Chicken Breasts
- 2 cups Salsa Verde
- 1 cup Green Enchilada Sauce
- 2 cups Cheese Shredded
- 10 Corn Tortillas cut into strips
Instructions
- Pour the salsa verde and enchilada sauce into your instant pot. Placed your chicken breast on top of the liquid.
- Close your instant pot lid. Close the valve by pushing it away from you. Set your instant pot to high-pressure for 10 minutes. Once the 10 minutes is done, allow your instant pot to naturally release for about 10 more minutes. Once that is complete, manually release by pulling the valve towards you to open the pressure. Make sure to use a towel or hot pad to protect your hands from steam.
- Using two forks, or a hand mixer, shred your chicken inside your instant pot with the liquid. Then add to your instant pot half of your cheese (1 cup). Mix well. Add to your instant pot your tortillas. Mix well. Finish by adding the remaining cheese to your instant pot.
- With your instant pot remaining on warm, lock the lid in place and allow it to sit for about five minutes. This will allow the remaining cheese to melt, as well as the tortillas to take on the flavors of the casserole.
- Open your instant pot and give it one more good stir. ou can serve on a plate, or in a bowl. Top with sour cream, cilantro, avocado chunks, more cheese, jalapeños, hot sauce, etc.! Enjoy!
Nutrition
Notes
- Tortilla Strips: Tortilla strips are preferred over whole tortillas in the Instant Pot for enchilada casserole to ensure even cooking and improved texture.
- Add Cheese: Cheese plays a crucial role in an enchilada casserole recipe, providing a rich and creamy texture, enhancing the overall flavor profile, and creating a gooey, melty topping that adds a satisfying element to the dish.
More Instant Pot Recipes:
If you love this Instant Pot Enchiladas recipe then You’ll love the following:
