Instant Pot Chicken Enchilada Casserole
Instant Pot Chicken Enchilada Casserole is a quick and flavorful dish that combines tender chicken, zesty enchilada sauce, and gooey cheese, all layered with crunchy tortilla chips. This one-pot meal is perfect for busy weeknights or cozy family dinners, transforming ordinary evenings into delightful feasts. With its customizable ingredients, you can easily adjust the spice level to suit your taste buds. Get ready to indulge in this crowd-pleaser that satisfies cravings while being effortless to prepare!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: Mexican
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 2 cups tortilla chips, crushed
- 2 cups shredded cheese (cheddar and Monterey Jack mix)
- Fresh cilantro for garnish
- ½ cup sour cream for serving
Instructions
- Gather and chop any veggies or herbs.
- Set the Instant Pot to sauté mode and heat some oil. Add seasoned chicken breasts and sauté until browned on both sides (about 5 minutes).
- Pour in enchilada sauce, black beans, and corn; stir to combine.
- Layer half of the crushed tortilla chips over the mixture; press them down gently.
- Secure the lid and cook on manual high pressure for 8 minutes.
- Perform a quick release of steam, then sprinkle cheese on top and close the lid briefly until melted.
- Serve garnished with fresh cilantro and a dollop of sour cream.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 410
- Sugar: 3g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For added flavor, consider marinating the chicken in spices before cooking. You can swap chicken for shredded beef or make it vegetarian by increasing beans or adding bell peppers. Leftovers can be stored in an airtight container in the fridge for up to three days.