Joanna Gaines’ Casserole–a super fast and easy version of king ranch chicken (chicken with salsa verde, tortillas and cheese) that you can make in the Instant Pot or Crockpot.
Joanna Gaines’ Casserole
Today’s recipe is adapted from an oven recipe from Magnolia. Joanna said, “Every Texan cook I know has his or her own version of this delightfully messy enchilada casserole that includes chicken, beans, chiles, salsa verde, sour cream, corn tortillas, and plenty of melted cheese.” My version is faster than fast and it tastes so good! I happily had it for 3 dinners in a row. It has a perfect combination of creaminess, protein from the chicken and the almost sweet flavor that comes through from the tomatillo-based salsa verde.
Ingredients/Substitution Ideas
- Olive oil–or canola, vegetable
- Onion
- Smoked paprika
- Garlic powder
- Kosher salt
- Black pepper
- Rotisserie chicken–or 1 pound raw chicken breasts/thighs
- Diced green chiles
- Salsa verde–I used Herdez brand
- Cream cheese
- Black beans–optional…I didn’t use
- White or yellow corn tortillas
- Sour cream
- Cheddar cheese–or monterey jack cheese
Steps
Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and saute for 4 minutes. Stir in the paprika, garlic powder, salt and pepper.
Add in the chicken and then dump the green chiles, salsa verde and cream cheese (and beans, if using) on top.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute for cooked chicken or 4 minutes for uncooked chicken. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid
Stir in the tortillas and sour cream. Sprinkle the cheese on top and let it melt (if you use an air fryer lid you can use it to speed up the melting).
Serve and enjoy!
Notes/Tips
- Serve with shredded lettuce and diced tomatoes. If you don’t include the beans in the recipe you can serve some seasoned black beans on the side. Joanna serves it with Mexican-Style Jicama Salad.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- This recipe is gluten free (just make sure to use corn tortillas, not flour tortillas).
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with salsa verde are Instant Pot Salsa Verde Chicken and Instant Pot Honey Lime Salsa Verde Chicken.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Joanna Gaines’ Casserole
- Prep Time: 20 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 21 minutes
- Yield: 4–6 servings 1x
Description
A super fast and easy version of king ranch chicken (chicken with salsa verde, tortillas and cheese) that you can make in the Instant Pot or Crockpot.
Ingredients
- 1 Tbsp olive oil
- 1/2 cup diced onion
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2–3 cups chopped rotisserie chicken (or 1 pound raw chicken, cut into cubes)
- 1 (4 oz) can diced green chiles
- 1 cup salsa verde (I used Herdez brand)
- 2 ounces cream cheese
- 1 can of black beans, rinsed and drained (optional…I didn’t use)
- 10 white or yellow corn tortillas, cut into 1 inch squares
- 1 cup sour cream
- 1 cup shredded cheddar cheese (or monterey jack cheese)
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and saute for 4 minutes. Stir in the paprika, garlic powder, salt and pepper.
- Add in the chicken and then dump the green chiles, salsa verde and cream cheese (and beans, if using) on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute for cooked chicken or 4 minutes for uncooked chicken. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid
- Stir in the tortillas and sour cream. Sprinkle the cheese on top and let it melt (if you use an air fryer lid you can use it to speed up the melting).
- Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onion and saute for 4 minutes. Stir in the paprika, garlic powder, salt and pepper. Transfer to the slow cooker.
- Stir in the chicken, green chiles, salsa verde and cream cheese (and beans, if using).
- Cover and cook on low for 2-3 hours.
- Stir in the tortillas and sour cream. Sprinkle the cheese on top and let it melt.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot or Slow Cooker
More enchilada inspired recipes…
Instant Pot White Chicken Enchilada Bowls
Chopped chicken is encompassed in a velvety white sauce made with sour cream, cream cheese and diced green chilies. The sauce is served over rice and topped with colorful toppings. An easy way to enjoy the flavors of enchiladas without a ton of work.
Instant Pot Green Enchiladas Chicken Soup
An easy soup recipe with tons of flavor and only a handful of ingredients! (Can be low carb too).
Instant Pot Sour Cream Chicken Enchiladas
Tender chicken in a creamy sour cream and green chile sauce with tortillas and cheese.
Grandma Kay’s Enchiladas (Instant Pot, Crockpot or Oven)
Grandma Kay’s Enchiladas can be made in the Instant Pot, Crockpot or Oven. They are filled with chicken and green chiles and then smothered in a creamy and cheesy green chile enchilada sauce.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
can this recipe be made with shredded pork?
yes!
I’m excited to make this. Can I use chicken tenderloins?
Made this with chicken tenderloins and it was so gooddd!
yep!
If using raw chicken, should you brown it first?
Either cooked or chopped into inch cubes if raw
no, you don’t need to