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I don’t know about you, but there are days where I just don’t feel like making an extravagant dishes. Long, busy days call for a quick and simple recipe, and this Pressure Cooker Chicken Enchilada Casserole is so perfect for a busy day. Put everything into the pressure cooker, and then broil the cheesy topping for a few minutes for all of the taste of Chicken Enchiladas with half the effort!
Chicken Enchilada Casserole | Pressure Cooker Recipe
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 I guess if in doubt, call something like this a Tex-Mex Chicken Enchilada Casserole.
This dish is so easy to make you might find yourself making it on a regular basis. But don’t mistake the this Chicken Enchilada Casserole as simple tasting just because it’s quick and easy to make. It’s bursting with big, Tex-Mex chicken enchilada flavor!
The Steps for Making this recipe are:
- Cook chicken, vegetables and sauce together in the pressure cooker for 10 mins HP, 10 mins NPR
- Remove and shred chicken, add back and place in casserole
- Spread cheese and broil
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.
Not really rolled up enchiladas done properly, but good in a pinch I think. One thing I will say, is don’t add the cheese in during cooking and if possible, don’t skip the final browning step. That melty, goeey, bubbling cheese is really what makes this casserole most inviting.
Variation to this Casserole could include homemade enchilda sauce, or substituting ground beef for the chicken. In that case, reduce cook times to 5 minutes.
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This pressure cooker Chicken Enchilada Casserole is so perfect for a busy day! Put everything into the pressure cooker, and then broil the cheesy topping.
- 2 chicken breasts
- 1 can red enchilada sauce
- 1 can diced green chilies
- 1 cup onion diced
- 4 low-carb corn tortillas, cut into 8 pieces each
- 1 cup grated cheese
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.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
This chicken is way too dried out and lacks flavor. I followed the 15 min high pressure recipe with quick release. Seems like chicken would stay moist, shred easily, and be full of flavor only with the slow cooker
Accurate recipe directions are important for us beginners.
I’ve made this twice in the last five days! I used my homemade enchilada sauce, and the first time it came out a bit watery. So when I made it again, I sort of layered it like it lasagna, including some homemade refried beans. I used primarily chihuahua cheese on top, but added some cheddar in the second time for visual interest!
Love your adds!
I made a modified version, adding yellow peppers, red peppers and black beans at the end. I left the green chilies out because my wife isn’t a big hot stuff fan.
There is some inconsistency in the directions. At the top of the page it says 10min at pressure, and 10 min NPR. But the actual directions say 15 min at pressure and quick release. Also cooking time is listed as 20 min.
Ah thank you! I need to fix that