Instant Pot Chicken Enchilada Casserole

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Instant Pot Chicken Enchilada Casserole is cheesy and flavorful. This 30 minute meal is the perfect cozy winter meal.

Instant Pot Chicken Enchilada Casserole

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Instant Pot Chicken Enchilada Casserole is a dream. It is a quick casserole that your family can individualize with all their favorite toppings to create their own special dinner.

The Instant Pot is the best way to make quick and easy meal options, here is more Instant Pot dinners.


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What We Love About This Instant Pot Enchiladas Recipe

This meal is so very comforting. The aroma will fill your house and make everyone anticipating dinner. It is one of those meals that you use to have to bake and took too long for a quick midweek supper.

What is an Enchilada? It is a type of casserole with meat and cheese in a rich chili sauce. Want to know more about the different Mexican dishes. Check here.

  • 30 Minute Meal: An easy meal that only takes thirty minutes.
  • Easy Ingredients: All found in pantry or fridge.
  • Family Friendly: Super popular due to it’s spicy and cheesy goodness.
  • Adaptable: Can make it low-carb, meat free, dairy free, etc…

This Instant Pot Mexican Rice goes perfectly with this dish.

Ingredient Notes for Instant Pot Enchiladas

  • Chicken Breasts: Two shredded boneless skinless chicken breasts.
  • Salsa Verde
  • Enchilada Sauce: Chili Powder, garlic,salt, black pepper and cumin make an amazing sauce.
  • Cheese: Shredded. Cheddar Cheese or Monterey Jack Cheese.
  • White Corn Tortillas: Use corn or flour tortillas.

Equipment Needed Green Chile Chicken Enchiladas Casserole

How to Make Chicken Enchiladas Instant Pot

These are the basic steps for making green chicken enchiladas. Please refer to the recipe card below for more detailed instructions and nutrition information.

A close up on Instant Pot Chicken Enchilada Casserole.

STEP 1: Cook Chicken

First, pour the salsa Verde and enchilada sauce into your instant pot then put your chicken breast on top of the liquid. Next, close your instant pot lid, sealing instant pot to high pressure for 10 minutes. Once the 10 minutes is up, allow your instant pot to naturally release for about 10 more minutes. Next, manual release remaining pressure.

STEP 2: Shred

Using two forks, or a hand mixer, shred your chicken inside your instant pot with the liquid.In your instant pot add half of your cheese to your shredded chicken then to your tortillas. Finish by adding the remaining cheese to your instant pot.

STEP 3: Warm

With your instant pot remaining on warm, lock the lid in place and allow it to sit for about five minutes. Lastly, this will allow the remaining cheese to melt, as well as the tortillas to take on the flavors of the casserole.

STEP 4: Toppings

Finally, top with sour cream, cilantro, avocado chunks, green chiles, more cheese, jalapeños,chopped onions and tomatoes, hot sauce, fresh cilantro etc.!

Prep and Storage Tips for Recipe for Green Chicken Enchiladas

HOW TO MAKE THIS RECIPE AHEAD OF TIME

Cook the chicken ahead of time and place in the fridge in an airtight container. Chop and prepare an toppings that you may like in advance.

HOW TO STORE THIS RECIPE

It is easy to store in an airtight container or wrap the casserole dish well in foil. Store in the refrigerator.

HOW TO FREEZE THIS RECIPE

Easy to freeze in an airtight container for up to six months.

HOW TO REHEAT THIS RECIPE

To reheat, thaw in the fridge the night before and then warm on the stove top or in the microwave oven or warm in a baking dish in the oven.

Frequently Asked Questions this Pressure Cooker Chicken

HOW TO MAKE THIS RECIPE HEALTHIER?

Low carb or carb free tortillas, low sodium sauces can also be used in this chicken enchilada recipe.

CAN I SUBSTITUTE RED ENCHILADA SAUCE?

Indeed you can use red enchilada sauce in place of the green enchilada sauce to add to the chicken mixture.

CAN THIS RECIPE BE DOUBLED OR HALVED?

Of course, you can adjust the recipe below for the quantity that you need to make, however, you can make a full batch and freeze the remainder.

WHY IS THE CHICKEN RUBBERY?

Really, if the chicken is rubbery, it probably means that it has not been cooked enough, so cook it longer.

A top shot of Instant Pot Chicken Enchilada Casserole.

Expert Tips for Making This Green Chicken Enchiladas Recipe

  • This Recipe Can be Doubled: A great recipe for a crowd.  Simply increase the ingredients proportionately.
  • Crunch: Top with crushed tortilla strips for some crunch.
  • Avocado: Cream sauce with Avocado would be fabulous to top this dish.
  • Lime Wedges: A squirt of lime juice will enhance the flavor.

What to Serve with Instant Pot Chicken Enchilada Casserole

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Instant Pot Chicken Enchilada Casserole
5 from 18 votes

Instant Pot Chicken Enchiladas

Yield: 4 servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
These Instant Pot Chicken Enchiladas are cheesy and flavorful, the perfect savory and spicy 30 minute dinner. Add all your favorite toppings to this creamy, cheesy Mexican-inspired dish.
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⭐️ ⭐️ ⭐️ ⭐️ ⭐️Did you try this recipe? Please leave a star rating and review below!

Equipment

Ingredients

  • 2 Chicken Breasts
  • 2 cups Salsa Verde
  • 1 cup Green Enchilada Sauce
  • 2 cups Shredded Cheese, divided into 1 cup
  • 10 White Corn Tortillas, cut into strips

Instructions

  • Pour the salsa verde and enchilada sauce into your instant pot. Placed your chicken breast on top of the liquid.
  • Close your instant pot lid. Close the valve by pushing it away from you. Set your instant pot to high-pressure for 10 minutes. Once the 10 minutes is done, allow your instant pot to naturally release for about 10 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 steam.
  • Using two forks, or a hand mixer, shred your chicken inside your instant pot with the liquid.
  • Add to your instant pot half of your cheese (1 cup). Mix well.
  • Add to your instant pot your tortillas. 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 to melt, as well as the tortillas to take on the flavors of the casserole.
  • Open your instant pot and give it one more good stir. You can serve on a plate, or in a bowl. Top with sour cream, cilantro, avocado chunks, more cheese, jalapeños, hot sauce, etc.! Enjoy!

Expert Tips

  • Meat: Use different meat instead of chicken, such as beef or pork.
  • Spices and Chicken: Make this recipe spicier by mixing in chili powder or cayenne pepper for easy seasoned chicken.
  • Enchilada Sauce: You can divide the cup of enchilada sauce throughout this recipe. Mix half of it into the chicken, then top the enchiladas with the remaining enchilada sauce.
  • Tortilla Strips: Top with crushed tortilla strips for some crunch. You can even add shredded chicken back on top for another layer.
  • Avocado: Try topping this dish with crema and avocado, or thicken with cream cheese.
  • Lime Wedges: A squirt of lime juice will enhance the flavor.

Estimated Nutritional Information

Calories: 516kcal | Carbohydrates: 42g | Protein: 41g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 1844mg | Potassium: 811mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1519IU | Vitamin C: 7mg | Calcium: 341mg | Iron: 2mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Main Dish
Cuisine: American, Mexican

This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe.  I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.

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11 thoughts on “Instant Pot Chicken Enchilada Casserole”

  1. 5 stars
    FYI: I forgot to add the rating — so here it is . . .
    Also, I am 3 hours behind you — so it will be right on time for dinner at 6:45pm

    Reply
  2. I love chicken enchilada casserole with green enchilada sauce. But layering the tortillas, then the chicken, then the cheese, some olives, and cilantro; and then starting the layering all over again got to be more work than I wanted to do. So, here you come with an even more efficient way to make my beloved green salsa enchilada casserole! YOU, get a gold star!!!
    And, BTW — Thanks!!! I’m going to get up and start it now!! It should be done in less than 30 minutes (since I am going to use roasted chicken — YEAH)!!!
    Thanks for the inspiration, Christina!!

    Reply
  3. 5 stars
    I’ve already made this recipe three times. I absolutely love how easy it is, especially with me having a three-month-old baby. I don’t have too much time to throw something together, and this recipe is extremely fast and easy to make. Thank you so much!

    Reply
  4. 5 stars
    A great recipe for chicken enchilada but in casserole form. Glad to have another IP recipe that the family loves.

    Reply
  5. 5 stars
    Such a simple recipe! It was so easy for a busy Wednesday night and the kids loved it. Thanks so much for the recipe!

    Reply

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