Skip to content Skip to sidebar Skip to footer
Home / casserole / chicken / enchilada / instant / recipe

Instant Pot Chicken Enchilada Casserole Recipe

Post a Comment

One Pot Chicken Enchilada Rice Casserole Like Mother, Like Daughter
One Pot Chicken Enchilada Rice Casserole Like Mother, Like Daughter from lmld.org

Are you looking for an easy and delicious dinner recipe? Then you’re in luck, because this Instant Pot Chicken Enchilada Casserole recipe is sure to please. This dish is packed with flavor and is sure to be a family favorite. The best part is that it’s made in the Instant Pot, so you can have dinner ready in no time.

Description

This Instant Pot Chicken Enchilada Casserole is a delicious and easy dinner recipe that is sure to please the whole family. It’s full of flavor with a creamy sauce and the perfect amount of spice. Plus, it’s made in the Instant Pot, so you can have dinner ready in no time.

Prep Time

This recipe takes about 10 minutes of prep time. You will need to dice the chicken and combine the ingredients for the sauce. Once that is done, you can start assembling the casserole.

Cook Time

This Instant Pot Chicken Enchilada Casserole takes about 15 minutes to cook in the Instant Pot. It’s best to let the casserole sit for 5-10 minutes before serving it.

Ingredients

  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup chicken broth
  • 2 cups enchilada sauce
  • 2 cups cheddar cheese, shredded
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup corn kernels
  • 6-8 corn tortillas
  • Optional toppings: cilantro, diced tomatoes, sour cream, jalapenos, etc.

Instructions

1. Set the Instant Pot to the sauté setting and add the olive oil. Once the oil is hot, add the diced chicken and cook until lightly browned on all sides. Add the onion and garlic and continue to sauté until the onion is softened, about 3-4 minutes.

2. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper and stir to combine. Pour in the chicken broth and stir to combine.

3. Add the enchilada sauce and stir to combine. Add the cheddar cheese and stir until melted. Add the black beans and corn and stir to combine.

4. Place the corn tortillas in the Instant Pot and layer them on top of the chicken mixture. Place the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 15 minutes.

5. Once the cooking time is finished, let the pressure release naturally for 10 minutes. Then carefully move the valve to the venting position to release any remaining pressure. Open the lid and let the casserole sit for 5-10 minutes before serving.

6. Serve the casserole with your favorite toppings. Enjoy!

Equipment

  • Instant Pot
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon

Notes

This recipe is great for meal prep. You can make it ahead of time and store it in the refrigerator for up to 5 days. You can also freeze it in an airtight container for up to 3 months.

Nutrition: Per Serving

  • Calories: 347
  • Fat: 12g
  • Carbohydrates: 30g
  • Protein: 27g
  • Fiber: 4g
  • Sugar: 3g

Recipe Tips

For a creamier casserole, you can add a can of cream of chicken soup to the mixture. You can also add other vegetables such as bell peppers, zucchini, or spinach. Or, you can add diced jalapenos for an extra kick of heat. If you don’t have an Instant Pot, you can make this casserole in the oven.


Post a Comment for "Instant Pot Chicken Enchilada Casserole Recipe"