Sinful Casserole–creamy, cheesy chicken and potato enchilada casserole made with the help of your Instant Pot.
Sinful Casserole
If you’re craving a meal that’s rich, flavorful, and a little bit sinful, look no further than this Sinful Casserole. Packed with savory and creamy ingredients, this dish feels so indulgent and it’s addicting.
This casserole is sort of like green chile chicken enchiladas meets potatoes. Instead of using tortillas you’ll use cubed potatoes! You’ll be surprised at how wonderfully it works…plus it’s a lot less work. I love using my Instant Pot to cook the potatoes with just a 4 minute pressure cook time.
You’ll stir everything together and spread it into a casserole dish and top it with cheese. As the casserole bakes in the oven, the flavors meld, and the cheese on top transforms into a golden, bubbly crust. Digging into this sinful delight is so satisfying!
Ingredients/Substitution Ideas
- Red potatoes–or yellow, russets
- Diced green chiles–or 1 cup salsa verde
- Sour cream
- Cream of chicken soup–or cream of mushroom
- Onion powder
- Garlic powder
- Cumin
- Chili powder
- Black pepper
- Chopped, cooked chicken—I used this recipe. You can also use rotisserie chicken.
- Colby jack cheese–or monterey jack cheese
Steps
Pour 1 ½ cups water into bottom of Instant Pot. Add potatoes into a steamer basket. Drop the basket into the Instant Pot.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes.
Meanwhile, in a mixing bowl stir together the green chiles, sour cream, cream of chicken soup, onion powder, garlic powder, cumin, chili powder, black pepper and chicken.
Once the potatoes are done cooking release the pressure and remove the lid. Fold the potatoes into the creamy mixture. Spread the mixture into a 9×13 inch pan.
Sprinkle the cheese over the top. Bake at 350 degrees for 30 minutes.
Serve and enjoy!
Notes/Tips
- Some ideas to serve with this casserole are: refried beans, black beans, diced avocados, pico de gallo, corn or mexican coleslaw.
- To make this gluten-free use gluten free cream of chicken soup (I see Campbells now makes this!).
- Don’t want to use cream of chicken soup? You can make your own from scratch or you can use 4 ounces whipped cream cheese instead.
- How can I add vegetables into this casserole? Try adding in sauteed bell peppers, mushrooms or zucchini. Diced tomatoes, sweet corn, jalapeno or black beans are some more ideas.
- I used my 6 quart Instant Pot* and my silicone steamer basket*. You can also make this completely in your stove/oven by boiling the potatoes in water until fork tender. I just like using my Instant Pot to cook the potatoes because it’s only 4 minutes or pressure cooking time.
- To make this recipe completely in your Instant Pot: cook the potatoes in the Instant Pot as stated. Discard the water and dry out the pot. Stir the green chiles, sour cream, cream of chicken soup, onion powder, garlic powder, cumin, chili powder, black pepper, chicken and potatoes together in the Instant Pot. Place air fryer lid on top and bake at 350 degrees for 10-15 minutes. Sprinkle the cheese on top and bake for 2 more minutes.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
More Instant Pot Recipes with Green Chiles…
Instant Pot Chicken Enchilada Soup
All the flavors of chicken enchiladas in a bowl of soup. The soup is thickened up with a can of refried beans instead of dairy…this soup can be made dairy free if you want it to be. This version is made in your electric pressure cooker in just a few minutes.
Deceivingly Delicious Casserole
Ground beef, pasta and three cheese casserole that is better than it looks!
California Casserole
Penne pasta with tomatoes, spinach, corn, mushrooms, peppers, cheese and more! Make it fast in one pot, your Instant Pot.
Instant Pot Mexican Lasagna
Instant Pot Mexican Lasagna–an easy layered dish of seasoned ground beef, enchilada sauce, tortillas and cheese.
Instant Pot Cowboy Spaghetti
Easy spaghetti recipe with bacon, ground beef, Rotel, barbecue sauce and cheese. A hearty pasta dish that comes together quickly with the help of your Instant Pot.
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.
Sinful Casserole
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
Creamy, cheesy chicken and potato enchilada casserole made with the help of your Instant Pot.
Ingredients
- 1 1/2 pounds red potatoes, cut into 3/4 inch cubes
- 2 (4 oz) cans diced green chiles
- 1 cup sour cream
- 1 (10.5 oz) can cream of chicken soup
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp black pepper
- 3 cups chopped, cooked chicken (I used this recipe)
- 1 cup shredded colby jack cheese
Instructions
- Pour 1 ½ cups water into bottom of Instant Pot. Add potatoes into a steamer basket. Drop the basket into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes.
- Meanwhile, in a mixing bowl stir together the green chiles, sour cream, cream of chicken soup, onion powder, garlic powder, cumin, chili powder, black pepper and chicken.
- Once the potatoes are done cooking release the pressure and remove the lid. Fold the potatoes into the creamy mixture. If needed, add a pinch of salt.
- Spread the mixture into a 9×13 inch pan. Sprinkle the cheese over the top. Bake at 350 degrees for 30 minutes.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot and Oven
*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.
Love these recipes! Please keep them coming
👌👏😊‼️‼️
This recipe is wonderful, although I did not make it with the potatoes. We served it over rice instead as I am not that fond of potatoes. The second time I made it, I substituted 5 cut flour tortillas in place of the potatoes. That was our favorite way. So in the past month or so I have made this three times. It is a new favorite! Thanks Karen!
I will try the tortilla way! sounds so great 🙂
Can you make this ahead of time……like the morning of the day you plan on serving it for dinner??
I would make it in the morning up until the part you put it in the oven. Then I would cover the pan and place in the fridge. Then when you’re about ready to eat you can bake it.
This was so delicious!! I printed this recipe because we all loved this, even my 3 year old! Which is HUGE since dinner can be a battle some days. I used regular russet potatoes since that was what I had, but still followed the recipe as written. Keeping this in the rotation, for sure! While enjoying this we were talking about putting the leftovers in tortillas for lunch tomorrow! And might even consider adding a can of corn next time I make this! Mmmmmmmm. And I’m hungry again!
YES! That is a win Kelly!
I didn’t see the corn tortillas mentioned nor the sauce. Is this the correct recipe for the chicken and potato enchilada
casserole?
Hi Wendy, yes, it’s like the flavors of green chile chicken enchiladas without the tortillas. Instead of tortillas you use potatoes. 🙂
In #1 instructions: Guessing it’s 1 1/2 cups WATER poured into the InstantPot before adding the potatoes?
I learned to use my Instant Pot by making your recipes. All of the recipes are keepers! Thank you!
And to Barabara who replied to the first comment, be nice!
Oops! Yes thank you. I corrected that.
Would love to see this as an oven recipe. I don’t have an instapot nor do I want one.
Thank you for the recipe
Didn’t you read the recipe through to the end?? ….. the only mention of an Instant Pot was to cook the potatoes which you can easily do on your stove-top or it was mentioned as an alternative way to cook this casserole ……. It clearly states “Spread the mixture into a 9×13 inch pan. Sprinkle the cheese over the top. Bake at 350 degrees for 30 minutes”.
Why are you looking at Instant Pot recipes if you don’t want an instant pot?
Her recipes aren’t just for the instant pot! You can also do them in a crockpot OR start on the stove top and finish in the oven!! I subscribe for her recipes and I have only used my instant pot 3 time’s. I’m not a fan of it but my mom got it for me as a gift. I honestly prefer my crockpot, stovetop or cooking in the oven!
You can also make this completely in your stove/oven by boiling the potatoes in water until fork tender. I just like using my Instant Pot to cook the potatoes because it’s only 4 minutes or pressure cooking time.