Chicken Enchilada Casserole Recipe | Instant Pot Enchiladas

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!

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!

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.

How Do You Keep Enchilada Casserole 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.

Ingredients You'll Need

• 1 ½–2 pounds Chicken- The main protein in the casserole that becomes tender and flavorful after pressure cooking. Once shredded, it soaks up the enchilada sauce beautifully, creating a hearty base.
• 2 cups Enchilada Sauce- Provides the bold, tangy, and mildly spicy flavor that defines the dish. It keeps the chicken moist and ties all the ingredients together.
• 1 can Diced Tomatoes or Rotel- Adds brightness, acidity, and a touch of spice from green chilies, balancing the richness of the cheese and sauce.
• 1 cup Onion- Builds a flavorful aromatic base, adding sweetness and depth as it cooks down in the Instant Pot.
• 2–3 cloves Garlic- Adds savory warmth and enhances the overall depth and richness of the sauce and chicken mixture.
• 1 teaspoon Ground Cumin- Brings a warm, earthy flavor that complements the enchilada sauce and deepens the Mexican-inspired taste.
• 1 teaspoon Chili Powder- Adds gentle heat and smokiness that ties in with the other spices.
• ½ teaspoon Salt- Enhances all the savory flavors and balances the acidity from the tomatoes and sauce.
• ½ teaspoon Ground Black Pepper- Adds a hint of sharpness and spice for a well-rounded flavor.
• 4–6 small Tortillas- Stirred in after pressure cooking to absorb the sauce and thicken the casserole. They soften into a delicious, lasagna-like texture.
• 1½–2 cups Shredded Cheese- Melts into a bubbly, golden topping that adds richness and creaminess while binding the casserole together.
• Optional Toppings- Provide freshness, creaminess, and a pop of color to complement the warm, cheesy casserole when served.

How To Make Chicken Enchilada Casserole

1. Throw everything except tortillas and cheese into an Instant Pot and cook for 15 minutes at High Pressure, and quickly release pressure.
2. Remove chicken, shred, and put back into the pot.
3. Gently mix in cut tortillas and pour into the baking dish.
4. Top with cheese and either bake or broil until cheese melts and is lightly browned and bubbly.

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:

• Loaded Keto Broccoli Salad
• Keto Tabouli
• Instant Pot Green Beans

How Long Does It Last?

Chicken enchilada casserole stores very well, making it a great option for meal prep or leftovers. Once cooled, transfer it to an airtight container and refrigerate it for up to 4 days. The flavors actually deepen as it sits, making it even more delicious the next day.

When you’re ready to reheat, warm individual portions in the microwave for about 1–2 minutes or reheat the entire casserole in a preheated oven at 350°F for about 15–20 minutes, covered with foil to prevent the cheese from drying out.

Can You Freeze It?

If you want to store it longer, you can freeze the casserole, either whole or in single portions, for up to 3 months. Just thaw it overnight in the refrigerator and reheat as usual for an easy, ready-to-serve meal that tastes freshly made.

More Easy 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.

Pin It!

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.

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.