Description
Creamy, cheesy chicken and potato enchilada casserole made with the help of your Instant Pot.
Ingredients
Scale
- 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