Long, busy days call for a quick and simple recipe, and these Instant Pot Enchiladas are perfect. Put everything into the pressure cooker, and then broil the cheesy topping for a few minutes for all of the taste of Chicken Enchilada casserole with half the effort!
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Why You HAVE To Try These Instant Pot Enchiladas
- Fast. An Instant Pot recipe that is done in under 30 minutes.
- Easy. No rolling is required. Throw everything in the pot and cook for an easy pour and cook recipe.
- Low Carb. Only 11 net carbs per serving
- Family-friendly. Packed with cheese and spices that the whole family will enjoy.
I'm not sure what to call this dish. It's not really traditional Mexican food, although it tastes like it. It's not really American food. So we'll just call it an Instant Pot Enchiladas recipe.
This dish is so easy to make you might find yourself making it on a regular basis. But don't mistake this Keto Chicken Enchilada Casserole for simple tasting just because it's quick and easy to make. It's bursting with big chicken enchilada flavor!
What Do You Eat With Chicken Enchilada Casserole?
While this Keto Chicken Enchilada Casserole recipe is extremely filling and satisfying, you might want a side dish to break up some of the richness of the flavors or something lower in carbs to keep your portion size small.
If that's the case, here are a few things that might pair well with this Chicken Enchilada Casserole:
How To Keep Corn Tortillas From Getting Soggy In Enchiladas
I know this seems like a no-brainer, but just skip them! Eating low carb has a ton of benefits, and in this case, it lets you make the perfect Instant Pot Enchiladas without your corn tortillas getting soggy!
You still get all of the flavors of your favorite Chicken Enchilada Casserole without gummy, chewy tortillas.
Do you still want the filling sensation that comes with eating tortillas? Toss in some cut up low carb tortillas before you broil the cheese to finish for an even more filling meal.
Ingredients You'll Need To Make Instant Pot Enchiladas
- Chicken breasts
- Red Enchilada Sauce
- Canned Diced Green Chiles
- Onion
- Low-Carb Corn Tortillas
- Grated cheese
How To Make Chicken Enchilada Casserole
- Throw everything except tortillas and cheese into an Instant Pot and cook for 15 minutes at High Pressure, and quickly release pressure.
- Remove chicken, shred, and put back into the pot.
- Gently mix in cut tortillas and pour into the baking dish.
- Top with cheese and either bake or broil until cheese melts and is lightly browned and bubbly.
Tips And Tricks For This Chicken Enchilada Casserole
- Try not to add the cheese in during cooking and if possible.
- Don't skip the final browning step. That melty, gooey, bubbling cheese is really what makes this casserole most inviting.
- Make and use homemade enchilada sauce
- Substitute ground beef for the chicken. In that case, reduce cook times to 5 minutes.
How Do You Keep Them Enchiladas Moist?
One of the reasons I love cooking meat in my pressure cooker is because it keeps it so tender and moist. You rarely need to worry about it being dried out or overcooked. With the combination of the chicken, enchilada sauce, chiles, and water tossed in to cook under pressure, you won't need to worry about your enchiladas being moist.
Looking For More Delicious And Easy To Make Casseroles?
- Check out my Taco Chile Relleno Casserole! It gives you the best of both tacos and Chile Relleno in one crazy simple recipe.
- Another fantastic casserole dish is my Unstuffed Dolma Casserole. It's a great way to make Dolmas without actually having to roll up each grape leaf individually.
- If you love tasty dishes that are totally easy to make, you'll love my Tamale Pie.
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If you love how delicious and easy these Keto Chicken Enchiladas are to make, make sure you share them with your friends on Facebook and Pinterest so they can try them too.
Ingredients
- 2 (2 ) chicken breasts
- 1 can (1 can) Red Enchilada Sauce
- 1 can (1 can) Canned Diced Green Chiles
- 1 cup (160 g) Onion, diced
- 4 (4 ) Low-Carb Corn Tortillas,, cut into 8 pieces each
- 1 cup (113 g) grated cheese
Instructions
- Throw everything except tortillas and cheese into a Instant Pot and cook for 15 minutes at High Pressure, and quickly release pressure.
- Remove chicken, shred, put back into pot.
- Gently mix in cut tortillas and pour into baking dish.
- Top with cheese and either bake or broil until cheese melts and is lightly browned and bubbly.
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Nutrition
Originally Published April 11, 2017
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Michele Lankford
You mentioned that you add water in an upper paragraph but do not list that in the ingredients. How much water do you add.
Thanks!!!
AshleyThompson
Just a 1/2 cup to help the pot come to pressure and avoid the burn warning. Thanks for letting me know so I can fix it!
Shannon Baity
Do you use a regular can or large can of enchilada sauce?
Shannon Baity
What size can of red enchilada sauce or how many cups total
Tisa
I used frozen chicken and cooked for 15 mins & it was perfect. What temp do you bake it at for last step?
Adrianne Taylor
Has anyone tried this with frozen chicken? I thought I took chicken out to defrost and unfortunately I didn't.
URVASHI PITRE
It would work unless your chicken is frozen in a solid hunk. Even then all you’d have to do is cook a little longer