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Instant Pot Enchilada Casserole

Cheesy Enchilada Casserole made with seasoned shredded chicken and layered with corn tortillas, enchilada sauce and cheese to make a hearty Mexican meal.

Ingredients
  

  • 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

Instructions
 

Shredded Chicken

  • 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..

Notes

Recipe provided by Make Your Meals 
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