Instant Pot Chicken Enchiladas Casserole Recipe | Easy Weeknight Dinner

Instructions

1. 1

   Pour 1 cup of water into the Instant Pot. Add the chicken breasts or thighs.

2. 2

   Close the lid and set the valve to Sealing. Cook on Manual/Pressure Cook for 15 minutes (18 minutes if using frozen chicken).

3. 3

   When the timer is up, let the pot naturally release pressure for 10 minutes, then move the valve to Venting.

4. 4

   Remove the chicken, discard the liquid, and shred the chicken in a bowl.

5. 5

   Stir the cumin, chili powder, salt, and pepper into the shredded chicken. Clean out the Instant Pot.

6. 6

   In a round pan that fits inside your Instant Pot, pour 1/4 cup of enchilada sauce on the bottom.

7. 7

   Layer half the seasoned chicken, half the tortilla pieces, 3/4 cup enchilada sauce, half the green chilies, and 3/4 cup of cheese.

8. 8

   Repeat the layers one more time, ending with cheese on top.

9. 9

   Cover the pan tightly with aluminum foil.

10. 10

    Pour 1 cup of fresh water into the Instant Pot. Place the pan on a trivet with handles and lower it into the pot.

11. 11

    Close the lid, set the valve to Sealing, and cook on Manual/Pressure Cook for 18 minutes.

12. 12

    When done, move the valve to Venting for a quick release.

13. 13

    Carefully remove the pan and uncover. Serve by scooping layers onto plates.

14. 14

    Top with sour cream, diced avocado, and fresh cilantro if desired.