Instant Pot Enchilada Casserole

These Instant Pot chicken enchiladas perfectly layered and feeds a family. Use shredded chicken or beef. This is one of those casserole recipes that everyone will ask for again and again!

Course Dinner

Cuisine Mexican

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 416kcal

Equipment

1 Instant Pot

Ingredients

1 1/4 lb chicken breast(s) or chuck roast, shredded
Reserve liquid from shredding your meat
5 medium size corn tortillas cut in half
2 cups shredded Mexican Style cheese
10 oz Rotel Original Diced Tomatoes & Green Chilies 1 can
1 yellow onion thinly sliced
20 oz red enchilada sauce 2 cans
8 oz diced green chiles 2 cans
1 can sliced black olives optional
Toppings of your choice

Instructions

Pour the can of Rotel into your pressure cooker. Add the saved reserve liquid (if needed) to cover the bottom of the pot to a depth of approximately 1/2”.
Add 1/4 of the shredded meat, spreading across the bottom of the Instant Pot.
Cover the meat with 1/3 of the sliced onion.
Pour 1/2 of one can of red enchilada sauce on top of the onions and meat.
Spread one can of the diced chiles and half of the sliced black olives on top (if desired).
Place three halves of tortillas on top to cover everything.
Repeat layering as above, ending with tortillas.
Create one more layer with the last third of the meat, onion, enchilada sauce and 1 cup of shredded cheese.
Cover with remaining tortilla halves. Pour remaining enchilada sauce on top followed by the remainder of the shredded cheese.
Close the lid and set to Rice (Auto) for 25 minutes.
Release the pressure (either quick or natural) and remove the lid. Let cool before serving.

Video

Notes

Note: Nutrition facts calculated using chicken breast, which is what I used. If you use beef, you'll need to recalculate your nutrition facts.

Nutrition