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May 13, 2025

Raised Eyebrow Casserole

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Raised Eyebrow Casserole–an enchilada-inspired casserole made with chipotle-spiced chicken, rice, beans, corn, and enchilada sauce, layered with corn tortillas and melty cheese. Made with the help of your Instant Pot or slow cooker.

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Raised Eyebrow Casserole

Raised Eyebrow Casserole

One bite of this and your eyebrows will raise in excitement, “Wow!” 😲 This yummy beef enchilada casserole is quite simple to make and it has lots of flavor thanks to the seasonings, enchilada sauce and chipotles. The first part is made in your Instant Pot or slow cooker and then the casserole is finished off in the oven for a cheesy, bubbly finish. If you don’t want to do the oven step you can use the filling you create in the Instant Pot/slow cooker for burrito filling or you can spoon some into a bowl and top with a dollop of sour cream and some tortilla chips. It’s a great one-pot meal that you’ll really love!

Ingredients/Substitution Ideas

  • Boneless skinless chicken thighs–they stay moist and tender. You can also use breasts but they won’t be as tender.
  • Chili powder
  • Cumin
  • Garlic powder
  • Onion powder
  • Kosher salt
  • Black pepper
  • Chipotle in adobo sauce
  • Oregano
  • Chicken broth–or water and Better than Bouillon chicken base
  • Converted rice–or long grain white
  • Pinto beans–or black, kidney
  • Frozen baja roasted corn blend–it’s frozen sweet corn with peppers, beans and onions
  • Red enchilada sauce–I used mild
  • Cream cheese–just a small amount for some creaminess!
  • White corn tortillas–or yellow corn tortillas
  • Pepper jack cheese–or monterey jack
  • Cheddar cheese–I used sharp

Steps

Add chicken into Instant Pot. Stir in the chili powder, cumin, garlic powder, onion powder, salt, pepper, chipotle and oregano to coat the chicken. 

Pour in the broth. Sprinkle in the rice. Dump the beans, corn and enchilada sauce evenly over the top, don’t stir. Dump the cream cheese on top.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. Stir well. 

Into a casserole dish add half of the tortillas on the bottom. Pour contents of Instant Pot over the top. Then add the remaining tortillas on top. Sprinkle with cheeses. 

Bake at 350° F for 20 minutes. Let sit for 5 minutes. Slice and serve. 

Instant Pot chicken Enchilada Casserole
Instant Pot chicken enchilada casserole recipe

Notes/Tips

  • Serve with a dollop of sour cream, a side of shredded lettuce and some guacamole too.
  • This recipe can be gluten free. Just make sure to use corn tortillas and check the label of your enchilada sauce.
  • Chipotles in adobo sauce can be found in the canned goods aisle or Hispanic/Mexican food section. They are usually in small 7 oz cans. Common brands are La Costeña, Embasa, or Goya. Freeze the leftovers flat in a ziploc bag. Then when you need some for a recipe you can just break off how much you need. Use more or less chipotle in adobo depending on your heat preference. One teaspoon gives a mild to moderate kick.
  • Don’t stir before pressure cooking. It’s important to follow the layering instructions in the Instant Pot to prevent a burn warning.
  • Shred your own cheese. Pre-shredded cheese often contains anti-caking agents that can affect melting. Freshly shredded melts creamier.
  • Don’t skip the 5-minute rest after baking. This helps the casserole set and makes it easier to slice.
  • I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
  • 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 chipotles in adobo sauce are Copycat Chipotle Chicken and Slow Cooker Chipotle Shredded Pork.
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. 

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Chicken Enchilada Casserole
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Raised Eyebrow Casserole


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  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
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Description

An enchilada-inspired casserole made with chipotle-spiced chicken, rice, beans, corn, and enchilada sauce, layered with corn tortillas and melty cheese. Made with the help of your Instant Pot or slow cooker.


Ingredients

Scale
  • 1 pound boneless skinless chicken thighs, trimmed and cut into 1/2 inch cubes
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp chopped chipotle in adobo sauce
  • Pinch of oregano
  • 1/2 cup chicken broth
  • 1/3 cup converted rice
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 2 cups frozen baja roasted corn blend
  • 1 (10 oz) can red enchilada sauce
  • 2 oz cream cheese
  • 10 five inch white corn tortillas, cut into 1 inch pieces
  • 1/2 cup shredded pepper jack cheese
  • 1/2 cup shredded cheddar cheese

Instructions

Instant Pot Instructions:

  1. Add chicken into Instant Pot. Stir in the chili powder, cumin, garlic powder, onion powder, salt, pepper, chipotle and oregano to coat the chicken. 
  2. Pour in the broth. Sprinkle in the rice. Dump the beans, corn and enchilada sauce evenly over the top, don’t stir. Dump the cream cheese on top.
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. Stir well. 
  4. Into a casserole dish add half of the tortillas on the bottom. Pour contents of Instant Pot over the top. Then add the remaining tortillas on top. Sprinkle with cheeses. 
  5. Bake at 350° F for 20 minutes. 
  6. Let sit for 5 minutes. Slice and serve. 

Slow Cooker Instructions:

  1. Add chicken into slow cooker. Stir in the chili powder, cumin, garlic powder, onion powder, salt, pepper, chipotle and oregano to coat the chicken. 
  2. Add in the broth, rice, beans, corn and enchilada sauce and stir. Dump the cream cheese on top.
  3. Cover and cook on low for 2-3 hours, or until rice is tender. Stir to incorporate the cream cheese.
  4. Into a casserole dish add half of the tortillas on the bottom. Pour contents of slow cooker over the top. Then add the remaining tortillas on top. Sprinkle with cheeses. 
  5. Bake at 350° F for 20 minutes. 
  6. Let sit for 5 minutes. Slice and serve. 
  • Category: Chicken
  • Method: Instant Pot and Oven

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Joanna Gaines’ Chicken Enchiladas

Joanna Gaines’ Chicken Enchiladas can be made in the Instant Pot or the Crockpot. Chicken, cheese and green chiles are rolled up in flour tortillas and then topped with a creamy green enchilada sauce. Finally the enchiladas are topped with mozzarella cheese. These enchiladas don’t look the prettiest but they taste AMAZING. Comfort food to the max. 

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*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.

2 Comments Filed Under: All Recipes, Beans, Can Be Gluten Free, Chicken, Instant Pot, Mexican, Other Methods, Slow Cooker Tagged With: casseroles

Comments

  1. Kim says

    May 18, 2025 at 11:05 am

    What size casserole dish? 8×8 or 9×13?

    Reply
    • Karen says

      May 20, 2025 at 8:10 pm

      8×8

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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