Instant Pot Chicken Enchiladas Casserole is an easy and flavorful way to make this recipe. Layers of cheese are dig along with tortillas, enchiladas sauce and seasoned chicken. This recipe can be prepare in just few time. It is tasty and craving satisfying too.
Instant Pot Chicken Enchiladas Casserole is top with fresh green onion, Parsley and Italian seasoning . It increases the nutrients of this recipe. You can use Instant Pot Chicken Enchiladas Casserole if you are on diet. The Instant Pot Chicken Enchiladas Casserole will be your new favorite casserole. Chicken casserole is one of the best meals! . The best part of this recipe is that it includes simple steps and it takes very less time.
As life has become very busy, everyone needs to move out for job and there is no time to prepare healthy dinner in evening. This is the solution to that problem. You just need 30 minutes and you Instant Pot Chicken Enchiladas Casserole is on your dinner table. Now! you can enjoy healthy Instant Pot Chicken Enchiladas Casserole in only 30 minutes.
How to Cook Instant Pot Chicken Enchiladas Casserole
Take instant pot and pour 1 cup of water in the bottom of instant pot. Add chicken in the pot. Cover the pot and make sure that valve is sealed properly. Now set the manual or pressure cooker button to 15 minutes for frozen chicken. When the time is up let the pot set for 10 minutes and than move valve to venting. Remove the lid and discard the liquid.
Take a bowl and add chicken in it. Shred the chicken into pieces. Stir in cumin, chili powder, slat and pepper into the shred chicken. Clean out the instant pot. Take a pan that will fits easily in instant pot. Pour 1/4 cup enchilada sauce in it. Add ½ of the chicken, ½ of the tortillas, ¾ cup enchilada sauce, ½ of the green chilies, ¾ cup of cheese in the pan layer wise twice.
Cover the pan with foil. Pour water in the bottom of instant pot. Place the pot on trivalent with handles. Lower the pan into the instant pot. Cover the instant pot and cover with lid properly. Make sure that the valve is set to sealing position. Set the pressure or manual cooker button to 18 minutes. When the time is up move the valve to venting position. Remove the lid.
Remove the pan and uncover. Dig in a spoon to scoop layers onto each plate. Eat it and Enjoy!
You would love to Try
- Seitan Ground Beef
- Chickpea Gyros Recipe
- White Clam Sauce Recipe
- BLUEBERRY CREPE FILLING
- HEALTHY SHEET PAN CHICKEN FAJITAS
- BEST QUICK STEAK MARINADE
- MUSHROOM SWISS BURGERS
- BLACKBERRY BANANA BLISS SMOOTHIE
- CREAMY LEMON THYME CHICKEN
- PESTO MOZZARELLA CHICKEN SLIDERS
- SLOW COOKER SWISS STEAK
- OVEN ROASTED DILL POTATOES
- GARLIC HERB POTATO HASH
- CILANTRO AVOCADO RANCH DRESSING
- BBQ CHICKEN FLATBREAD PIZZA
- STUFFED CHICKEN MARSALA
- Chicken Pad Thai Recipe
- SAUTEED BRUSSELS SPROUTS RECIPE
Instant Pot Chicken Enchiladas Casserole
Instant Pot Chicken Enchiladas Casserole is an easy and flavorful way to make this recipe. Layers of cheese are dig along with tortillas, enchiladas sauce and seasoned chicken. This recipe can be prepare in just few time. It is tasty and craving satisfying too.
Ingredients
- 1 and ½ pounds boneless, skinless chicken breasts or thighs(If you have frozen chicken you can use that too)
- 1 tablespoon cumin
- ½ tablespoon salt
- 1 tablespoon chili powder
- ½ tablespoon pepper
- 1 and ¾ cups enchilada sauce
- 10 soft corn tortillas (Cut the tortillas in 1 inch)
- 1 can diced green chilies
- 1 and ½ cup grated cheddar
Directions
1- Take instant pot and pour 1 cup of water in the bottom of instant pot. Add chicken in the pot. Cover the pot and make sure that valve is sealed properly. Now set the manual or pressure cooker button to 15 minutes for frozen chicken.
2- When the time is up let the pot set for 10 minutes and than move valve to venting. Remove the lid and discard the liquid.
3- Take a bowl and add chicken in it. Shred the chicken into pieces. Stir in cumin, chili powder, slat and pepper into the shred chicken. Clean out the instant pot.
4- Take a pan that will fits easily in instant pot. Pour 1/4 cup enchilada sauce in it. Add ½ of the chicken, ½ of the tortillas, ¾ cup enchilada sauce, ½ of the green chilies, ¾ cup of cheese in the pan layer wise twice.
5- Cover the pan with foil. Pour water in the bottom of instant pot. Place the pot on trivalent with handles. Lower the pan into the instant pot.
6- Cover the instant pot and cover with lid properly. Make sure that the valve is set to sealing position. Set the pressure or manual cooker button to 18 minutes. When the time is up move the valve to venting position. Remove the lid.
7- Remove the pan and uncover. Dig in a spoon to scoop layers onto each plate. Eat it and Enjoy!