Description
Chicken enchiladas casserole made with the help of your Instant Pot.
Ingredients
Scale
- 1 Tbsp canola oil
- 1 cup diced onion
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp black pepper
- Pinch of kosher salt
- 1/2 cup chicken broth
- 20 ounces chicken tenderloins, boneless skinless chicken thighs or breasts
- 1 (10 oz) can red enchilada sauce (I used mild)
- 1 (4 oz) can diced green chiles (I used mild)
- 4 (8 inch) flour tortillas or 8 (4 inch) corn tortillas
- 2 cups shredded colby and monterey jack blend
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions and saute for 3 minutes. Stir in the garlic powder, chili powder, cumin, pepper and salt.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Place the chicken into the Instant Pot. Pour the enchilada sauce and green chiles over the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes for tenderloins or 12 minutes for breasts/thighs. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Preheat oven to 350 degrees F.
- Cut the tortillas into 1 inch squares (I used a pizza cutter).
- Place the chicken on a cutting board and chop or shred.
- Pour half of the sauce in the Instant Pot into a 9×13 inch baking dish. Layer half of the tortillas, half of the chicken, and half of the cheese. Then repeat (sauce, tortillas, chicken, cheese).
- Bake for 25 minutes. Let sit for 5 minutes and then serve and enjoy!
- Category: Chicken
- Method: Instant Pot and Oven