Instant Pot Enchilada Casserole made with seasoned shredded chicken and layered between corn tortillas, enchilada sauce and cheese that makes a hearty meal any time of the year!
When I was asked to bring a Mexican dish to a small dinner party, my first thought was Instant Pot Beef Burrito Bowl.
So when I informed the host on what I was going to bring, she hesitated before telling me that someone else was already signed up to bring that dish.
No worries, I thought to myself. I knew that I definitely wanted to bring something made in the Instant Pot to impress my friends.
She burst out in laughter and told me that those two dishes were taken as well.
Not wanting to strike out again, I asked her for a suggestion on what to bring.
That is when she mentioned Enchiladas. So I immediately turned my attention to making Instant Pot Enchilada Casserole.
Shredded Chicken In the Instant Pot
My first task was to make shredded chicken. And as always, I used my Instant Pot 6 quart Duo to tackle the job.
However, I didn’t want to make just plain shredded chicken. I wanted it to have additional flavors that would compliment the Enchilada Casserole.
By using diced onions, garlic powder and fire roasted tomatoes, the chicken took on a delicious flavor that was perfect for this recipe!
One word of caution when adding tomatoes to the Instant Pot. Be sure to place the tomatoes on top of all the other ingredients and DO NOT STIR!
When left on the bottom of the liner, the tomatoes have a tendency to cause the BURN notification to appear on the display screen.
Instead, add them as the last ingredient and stir after the cooking time expires.
Instant Pot Chicken Enchilada Casserole
I considered making the Chicken Enchilada Casserole directly in the liner of the Instant Pot.
However, I really didn’t want a casserole that turned out more like soup. I needed a true casserole that could be cut and easily served on a plate.
Therefore, I decided to make the casserole using my 7 inch springform pan using the pot in pot method.
The pot in pot method is a fantastic way to make a recipe without the risk of it burning.
Plus, because you cook it in a separate dish on the trivet, you don’t have to alter the liquid content in the actual recipe.
The liquid that allows the pot to come to pressure is in the liner of the Instant Pot, allowing your Enchilada Casserole to be able to be sliced and served when finished cooking.
The Layers of Instant Pot Enchilada Casserole
Once you have made your seasoned shredded chicken, the casserole is assembled in minutes.
The bottom layer consists of corn tortillas that are cut in half. Simply arrange them in the bottom of your greased pan to cover the bottom of the dish.
And don’t worry if there are overlapping areas. That is perfectly fine!
The second layer will be half of the shredded chicken that you made.
Next is one-third of the enchilada sauce and shredded cheese.
Repeat the same process to make the next section.
Finally, top the Enchilada Casserole with the final corn tortillas and enchilada sauce. The last bit of cheese will be added after the cooking process.
How To Place The Pan In The Instant Pot
The question always comes up on what is the best method to place the springform pan in the liner of the Instant Pot.
All you need to do cut off a 30 inch piece of foil and fold it lengthwise in thirds.
Then place your springform pan in the center foil and use the two ends folded up as handles.
Once you have the pot lowered onto the trivet, simply fold the ‘handles’ over and secure the lid.
When the cooking time expires and all of the pressure has been released, pull up on the handles to remove the pot.
All that is left to do is add the cheese to the top of the enchilada casserole and place the pot back into the Instant Pot to melt on the Keep Warm mode.
And of course make yourself a Pure Mexican Margarita!
Check out the printable recipe below and let me know what you think!
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Instant Pot Enchilada Casserole
- 1 pound chicken breasts
- ¾ cup chicken broth
- 1 small onion diced
- 2 teaspoons garlic powder
- 1 15 oz can Fire Roasted Tomatoes
- 1 10 oz. can red enchilada sauce
- 2 cups Mexican blend shredded cheese
- 9 corn tortillas
- In the liner of the Instant Pot add the chicken broth, diced onion and garlic powder, stir to combine.
- Add the chicken breasts (sliced horizontally in half if large chicken breasts) in the liquid.
- Pour the can of Fire Roasted tomatoes on top of the chicken, do NOT stir.
- Add the lid and place valve in the Sealing position. Pressure Cook/Manual on HIGH pressure for 10 minutes. After the cooking time expires, allow for Natural Pressure Release for 10 minutes then release any remaining pressure.
- Remove chicken breasts to a cutting board and shred. Remove the liquid from the liner of the Instant Pot and clean pot.
Assemble the Enchilada Casserole
- Spray a springform or push pan with non-stick cooking spray.
- Cut the 9 tortillas in half. Using 6 halves (3 whole corn tortillas) layer the bottom of the springform/push pan, overlapping when necessary.
- Add ½ of the shredded chicken to the top of the tortillas. Then add 1/3rd of enchilada sauce and 1/3rd of the shredded cheese.
- Repeat with another layer of 6 tortilla halves, ½ chicken, 1/3rd enchilada sauce, 1/3rd shredded cheese.
- Assemble the final layer of 6 tortilla halves and 1/3rd enchilada sauce. Do not add the final layer of cheese.
- Loosely cover the top of the springform/push pan with foil.
- Add 1 cup of water and a trivet to the liner of the Instant Pot.
- Using a trivet with handles (or silicone sleeve or aluminum foil sling) carefully lower your pan into the pot and placed on the trivet.
- Lock the lid in place with the valve in the Sealing position. Pressure Cook/Manual on HIGH pressure for 10 minutes. Once cooking time is up, Quick Release the pressure.
- Carefully lift the pan out of the Instant Pot and remove the foil. Add the remaining cheese.
- Place the pan back into the Instant Pot and add the lid (no need to lock the lid). Let Enchilada Casserole sit for 5-10 minutes to allow the cheese to melt and the casserole to set.
- Serve warm with any suggested toppings: cilantro, guacamole, sour cream, green onions, etc..