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April 16, 2018 By Nicky 7 Comments

Instant Pot Chicken Enchiladas Casserole

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Chicken enchiladas with avocado and sour cream

Today, I have this recipe for Chicken Enchilada Casserole cooked in an Instant Pot. This pressure cooker recipe has 5 ingredients plus a handful of spices to give plenty of flavor to this Mexican dish. It is super easy and makes a great weeknight meal.

Chicken enchiladas with sour cream

No More Tortilla Rolling

I love chicken enchiladas but really, really dislike rolling the tortillas in the tradition recipe. Regardless of whether I use corn or flour tortillas, the tortillas break and crack every time! My enchiladas are anything but pretty. They look like a mess really, but they are ohhhh so good!

Instant Pot with chicken enchilada mixture

But for quite some time, I have been making a chicken enchilada casserole with all the ingredients layered instead of the way you are used to seeing it. It saves me time, patience, and more importantly sanity! 

Great for Frozen Chicken

For the longest time, I was dedicated to my crock pot. But, I’d often forget to start it in the morning. When I came home, I didn’t have anything ready for dinner. I don’t  have that problem with my pressure cooker. I can use frozen chicken in this recipe and it takes just a few extra minutes. Now there is no excuse to order take out. Once the IP comes up to pressure, thawed chicken breasts take about 10 minutes or 15 from frozen. 

Chicken enchiladas with avocado and sour cream

If you don’t already have an Instant Pot, you can get this one from Amazon. (This is an affiliate link and when you purchase through it, I receive a small commission at no additional cost to you.)


Great Make Ahead Meal

These Instant Pot Chicken Enchiladas are made in two stages. First you mix together and cook the chicken, enchilada sauce, chiles and spices. Then you release the pressure and add the tortillas and cheese. Bring back up to pressure one more time and cook for 3 minutes to melt the cheese. 

Chicken enchiladas

If you are into batch cooking, you can easily create a large amount of chicken. You can use it for this or other recipes like Campfire Nachos, tacos, burrito bowls, served over potatoes, etc. The cooked chicken and the full recipe freeze really well too! I actually have 2 containers of this enchilada casserole in the freezer as I write this. When I want to use it, I place in the refrigerator or on the counter to thaw a bit. Then I can reheat in the microwave. The kids love taking to school for lunch too!

I hope you enjoy this recipe as much as we do. 

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Instant Pot Chicken Enchiladas Casserole

Chicken enchiladas with avocado and sour cream
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes

Ingredients

  • 4 chicken breasts
  • 28oz can Enchilada sauce (red or green)
  • 4oz can diced Hatch chiles
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon ground cumin
  • Salt & Pepper, to taste
  • 12 corn tortillas, cut into slices
  • 1 cup shredded cheese
  • Garnish: Sliced black olives, Sour cream, Sliced Avocado, Guacamole, Salsa

Instructions

  1. Season chicken breasts with salt and pepper.
  2. Add chicken, enchilada sauce, Hatch chiles, garlic powder, and cumin to pressure cooker.
  3. Secure the lid, closing the pressure valve. Set machine to the Manual setting (high pressure) and cook for 10 minutes (thawed chicken) or 15 (frozen chicken).
  4. Once timer goes off, do a quick pressure release.
  5. Remove chicken from pot and shred with two forks.
  6. Return shredded chicken to pressure cooker.
  7. Add sliced tortillas and cheese. Stir to combine.
  8. Return the pressure cooker lid, close the pressure valve, and cook on manual setting (high pressure) for 3 minutes.
  9. Allow the pressure to naturally release.
  10. Serve chicken enchilada casserole with sliced black olives, sour cream, guacamole, salsa, or sliced avocado as desired.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 429Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 88mgSodium: 1474mgCarbohydrates: 38gFiber: 8gSugar: 11gProtein: 35g
© LittleFamilyAdventure.com
Cuisine: Mexican

If you liked this Instant Pot Recipe, You May also like these:

  • Instant Pot Beef Pho
  • Instant Pot Easy Gumbo Recipe
  • 21 Instant Pot Pasta Recipes
  • 7 Instant Pot Cake Recipes

Filed Under: Recipes Tagged With: main entrees

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About Nicky

Nicky Omohundro is a travel and active family lifestyle blogger and social media influencer based out of Oklahoma City, Oklahoma. She shares stories, destinations, and ideas on food, family, health, and outdoor recreation to help families find their own adventures. Her spirit animal is a caffeinated squirrel fueled by coffee, real food, and the desire to seek new adventures.

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Comments

  1. blankCristy says

    August 10, 2018 at 7:13 pm

    Hi Nicky, this is the first dinner I’ve done in my new IP. It started to burn after I added the chicken, tortillas, and cheese and stirred. It was burnt on the bottom but we ended up eating it as is and it was still good. How could I have avoided it burning? Did it need some water to dilute?

    Reply
    • blankCristy says

      August 10, 2018 at 9:16 pm

      Or would it have helped to not stir.. but to try to stack the cheese and tortillas on top of the chicken?

      Reply
      • blankNicky says

        August 12, 2018 at 7:02 pm

        I would stir in the tortillas, then add the cheese next time. The tortillas soak up the enchilada sauce and make it more like the original enchilada recipe. I haven’t tried adding the tortillas on top, but I would think that if did, they would dry out or just not have the same flavor/texture. Another option would be to decrease the cook time after you added the tortillas and cheese. Cut it in half and then allow it to naturally release just a little longer. That might solve the problem too.

        Reply
  2. blankAngie B says

    August 16, 2018 at 10:23 am

    I don’t have an instapot but I’m sure I could make this in a slow cooker

    Reply
    • blankNicky says

      August 18, 2018 at 9:37 pm

      Most definitely Angie. You will just need to play around with the cook times a little.

      Reply
  3. blankSharon says

    January 9, 2019 at 9:37 pm

    I am currently making this now. After 15 min (my chicken was thawed and still had some frozen patches) the chicken was not cooked all the way. I’m wondering what I did wrong. Maybe I should have hit the stew/meat button??!

    Reply
    • blankNicky says

      January 10, 2019 at 12:38 pm

      I’m not sure what happened Sharon. Could the chicken of been too thick? When I make it with frozen chicken, each is no thicker than 1″.

      Reply

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