Description
An easy layered chicken enchilada casserole with only 4 main ingredients. Perfect for a weary dinner-maker.
Ingredients
Scale
- 1/2 cup water
- 16 ounces boneless skinless chicken thighs (frozen or fresh)
- 1 (10 oz) can red enchilada sauce (I used mild)
- 2 Tbsp cornstarch
- 6 medium corn tortillas, cut into 1 inch pieces
- 1 cup shredded sharp cheddar cheese
Instructions
Instant Pot Instructions:
- Pour water into bottom of Instant Pot. Add in the chicken thighs and then pour enchilada sauce over the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Heat oven to 350° F.
- Move chicken to cutting board and shred or chop the chicken.
- In a small bowl stir together the cornstarch and 2 Tbsp of cold water until smooth. Turn Instant Pot to saute setting and stir the cornstarch slurry into the pot to thicken the diluted sauce. Once thickened turn off Instant Pot.
- In the bottom of a 9×9 inch square baking dish pour ¼ cup of the enchilada sauce. Then layer the following 3 times: 1/3 of the tortillas, 1/3 of the chicken, 1/3 cup of sauce, 1/3 of the cheese.
- Bake for 20 minutes. Serve and enjoy!
Slow Cooker Instructions:
- Add chicken into slow cooker and pour the enchilada sauce over the top.
- Cover and cook on low for 4 hours.
- Place chicken on a cutting board and shred or chop.
- Heat oven to 350° F.
- In the bottom of a 9×9 inch square baking dish pour ¼ cup of the enchilada sauce. Then layer the following 3 times: 1/3 of the tortillas, 1/3 of the chicken, 1/3 cup of sauce, 1/3 of the cheese.
- Bake for 20 minutes. Serve and enjoy!
Notes
If you have rotisserie chicken then you can make this casserole without the first step of cooking the chicken in the Instant Pot/slow cooker. Makes for a fast and easy dinner!
- Category: Chicken
- Method: Instant Pot or Slow Cooker and the oven