Name: Raised Eyebrow Casserole
Prep time: 20 min
Total time: 20 min
Ingredients: 1 pound boneless skinless chicken thighs, trimmed and cut into ½ inch cubes; 1 tsp chili powder; 1 tsp cumin; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp kosher salt; ½ tsp black pepper; 1 tsp chopped chipotle in adobo sauce; Pinch of oregano; ½ 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; ½ cup shredded pepper jack cheese; ½ cup shredded cheddar cheese

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

Cook Mode Prevent your screen from going dark

Instructions

Instant Pot Instructions:

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.

Slow Cooker Instructions:

Add chicken into slow cooker. Stir in the chili powder, cumin, garlic powder, onion powder, salt, pepper, chipotle and oregano to coat the chicken.
Add in the broth, rice, beans, corn and enchilada sauce and stir. Dump the cream cheese on top.
Cover and cook on low for 2-3 hours, or until rice is tender. Stir to incorporate the cream cheese.
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.
Bake at 350° F for 20 minutes.
Let sit for 5 minutes. Slice and serve.

Category: Chicken
Method: Instant Pot and Oven