Instant Pot Green Enchilada Chicken Casserole

Nothing is better for dinner than an Instant Pot Green Enchilada Chicken Casserole. It is a super simple recipe with tons and tons of flavor.

With relatively few ingredients, you can make an amazing dinner. There are literally five ingredients, and you have dinner on the table in less than 30 minutes.

This is one of my family’s favorite dinners. And I love it because it is so so quick. Today, I used whole chicken breasts, but you can easily change them out to chicken tenders.

Think Mexican lasagna when you eat this; so easy and so great.

Instant Pot Green Enchilada Chicken Casserole

Instant Pot Green Enchilada Chicken Casserole is a Mexican-inspired dish that is prepared using an Instant Pot pressure cooker. The dish typically includes ingredients such as chicken, green enchilada sauce, corn tortillas, black beans, corn, cheese, and other seasonings.

To make the dish, the chicken is first cooked in the Instant Pot with the green enchilada sauce and seasonings until it is tender and fully cooked. Then, the other ingredients are layered on top of the chicken in the Instant Pot, including the tortillas, black beans, corn, and cheese. The mixture is then cooked until the cheese is melted and bubbly.

This dish is a quick and easy way to enjoy the flavors of traditional enchiladas in a casserole form. It is a popular choice for busy weeknights or for feeding a crowd at a party or potluck.

Ingredients Needed For Instant Pot Green Enchilada Chicken Casserole

Do you love casserole dishes? Would you like to make a flavorful, Mexican-inspired dinner for your family that is easy and ready in no time? The Instant Pot Green Enchilada Chicken Casserole can be whipped up using ingredients all found in the pantry or fridge, making it perfect for those busy weeknight dinners. This comforting dish can’t be beaten with its classic layers of tortillas, chicken, enchilada sauce, and cheese. Let’s take a look at what we need to get this delicious dinner on the table!

Remember the step-by-step directions are below in the printable recipe card at the bottom of the page, as well as the nutritional information.

• Chicken: Use boneless, skinless chicken breast, chicken tenderloins, or boneless, skinless chicken thighs
• Salsa Verde: Homemade or Store-Bought
• Green Enchilada Sauce: Homemade or Store-Bought
• Shredded Cheese: Use Mozzarella Cheese or Mexican blend shredded cheese d
• White corn tortillas: Cut into strips

Optional Toppings: Sour cream, cilantro, avocado chunks, shredded cheese, jalapeños, hot sauce, etc.

How To Make Green Enchilada Chicken Casserole In Pressure Cooker

Are you craving a traditional enchilada’s flavors but are short on time? Look no further than this flavorful and comforting green enchilada chicken casserole recipe!

This pressure cooker twist lets you enjoy piping hot and delicious enchiladas in under an hour. The combination of tender chicken, spicy green sauce, and melty cheese will surely win over even the pickiest eaters. Make it for dinner tonight, or pass the simple steps down to your family for generations to come. Enjoy!

Step One: Add Your Ingredients Into The Pressure Cooker

Pour the salsa verde and enchilada sauce into your Instant Pot. Place your chicken breast on top.

Step Two: Pressure Cook Your Ingredients

Add the Instant Pot lid, and close the valve. Set your Instant Pot to manual high pressure for 10 minutes. Once the 10 minutes are done, allow your Instant Pot to release naturally for about ten more minutes.

Once that is complete, manually release by pulling the valve towards you to open the pressure. Make sure to use a towel or hot pad to protect your hands from the steam.

Step Three: Prepare The Rest of The Instant Pot Green Enchilada Chicken Casserole

Shred your chicken inside your Instant Pot with the liquid using two forks or a hand mixer.

Add 1 cup of the cheese to the Instant Pot and mix well. Fold in the corn tortilla strips, and mix well. Finish by adding the remaining cheese to your Instant Pot. With your Instant Pot remaining on warm, lock the lid in place and allow it to sit for about five minutes. This will allow the remaining cheese and tortillas to melt into the casserole’s flavors.

Step Four: Serving

Open your Instant Pot and give it one more good stir. You can serve it on a plate or in a bowl. Top with sour cream, cilantro, avocado chunks, cheese, jalapeños, hot sauce, etc.! Enjoy!

Pro Tips

Here are some pro tips for making Green Enchilada Chicken Casserole in a pressure cooker:

• Use high-quality ingredients: For the best results, use fresh and high-quality ingredients, including chicken, vegetables, and enchilada sauce.
• Sear the chicken: Searing the chicken before pressure cooking adds flavor and texture to the dish. To sear the chicken, heat a tablespoon of oil in the Instant Pot and cook the chicken until browned on both sides.
• Layer the ingredients properly: To prevent the casserole from sticking to the bottom of the Instant Pot, start by layering the tortillas, then the chicken and sauce, followed by the beans, corn, and cheese. Repeat the layers until all the ingredients are used up.
• Use the right amount of liquid: The Instant Pot requires liquid to create steam and pressure, but too much liquid can make the casserole soupy. Use about 1/2 cup of liquid, such as water or chicken broth, for every cup of rice.
• Cook on high pressure: Cook the casserole on high pressure for about 20-25 minutes, depending on the thickness of the chicken. Use the quick-release method to release pressure after cooking.
• Let it rest: After cooking, allow the casserole to rest for 5-10 minutes before serving. This allows the flavors to meld together and the cheese to melt properly.

Frequently Asked Questions

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken in this recipe. However, you will need to adjust the cooking time accordingly. Increase the cooking time by about 5-10 minutes for frozen chicken.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Prepare the casserole as directed, but do not cook it. Instead, cover the Instant Pot with foil or plastic wrap and refrigerate it for up to 24 hours. When you are ready to cook, remove the cover and cook the casserole as directed.

Can I use a different type of cheese?

Yes, you can use a different type of cheese if you prefer. Monterrey Jack cheese, cheddar cheese, or a blend of Mexican cheeses all work well in this recipe.

Can I substitute the green enchilada sauce for red enchilada sauce?

Yes, you can substitute the green enchilada sauce for red enchilada sauce if you prefer. Keep in mind that this will change the flavor and color of the casserole.

Can I freeze the leftovers?

Yes, you can freeze the leftovers. Let the casserole cool completely, then transfer it to an airtight container or freezer bag and freeze for up to 3 months. When ready to reheat, thaw the casserole in the refrigerator overnight and reheat in the oven or microwave.

More Instant Pot Recipes

• INSTANT POT PASTA, FETA, AND TOMATOES
• NINJA FOODI CHICKEN PAD THAI
• AIR FRYER CHICKEN PARMESAN