Pressure Cooker Chicken Enchilada Casserole
Pressure Cooker Chicken Enchilada Casserole layers tender shredded chicken with green chiles, onions, and jalapeños, wrapped in soft corn tortillas and finished with both green and red sauces. The Monterey Jack melts into a creamy, mildly spicy filling with a tangy, roasted chile finish. It’s a great weeknight dinner or game-day bake that satisfies a crowd.
- Prep35 mins
- Cook40 mins
- Serves16
- DifficultyMedium
- 1
Combine chili powder, salt, and cumin in a bowl. Rub the mixture all over the chicken.
- 2
Pour chicken broth into a multi-functional pressure cooker (such as an Instant Pot). Place a rack in the bottom of the pot and set the seasoned chicken on top. Close and lock the lid. Choose high pressure per the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to build.
- 3
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- 4
Release the pressure using the natural-release method according to the manufacturer's instructions for 5 minutes, then use the quick-release method to release the remaining pressure, about 5 more minutes. Unlock and remove the lid.
- 5
Meanwhile, stir 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapeños together in a large mixing bowl until thoroughly blended.
- 6
Move the cooked chicken to a cutting board and shred or chop it into small pieces. Add the chicken to the mixing bowl and stir until combined with the cheese mixture.
- 7
Heat olive oil in a skillet. Soften the tortillas, one at a time, by dipping them into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
- 8
Spoon 2 to 3 tablespoons of the chicken mixture onto each tortilla, then roll up and place seam-side down in the prepared baking dish.
- 9
Mix the remaining green enchilada sauce with the red enchilada sauce in a bowl; pour over the enchiladas in the baking dish. Sprinkle the remaining 1 cup Monterey Jack cheese over the top.
- 10
Bake in the preheated oven for 20 to 25 minutes.
- Calories 239.54 kcal Moderate
- Protein 19.09 g Good Source
- Carbs 15.3 g Moderate
- Total Fat 11.77 g Moderate
- Saturated Fat 5.17 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 51.42 mg Moderate
- Sodium 552.99 mg High
- Fiber 1.02 g Low Source
- Sugar 2.21 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 210.74 mg Moderate
- Iron 1.07 mg Low Source
- Potassium 73.36 mg Low Source
- Vitamin A 117.13 mcg_rae Moderate
- Vitamin C 7.9 mg Low Source
- Vitamin D 0.21 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Corn 🌽
- Onions 🧅
About This Recipe
Pressure Cooker Chicken Enchilada Casserole is a Tex Mex dinner recipe made with 13 ingredients. It takes about 1 hr 15 mins, serves 16, and is rated medium. Key ingredients include Chicken Breast, Chicken Broth, Chili Powder, and Corn Tortilla. Each serving provides about 239.54 kcal, and is a good source of protein.
Recipe Questions
- What is Pressure Cooker Chicken Enchilada Casserole?
- It is a Tex-Mex casserole recipe made with 13 ingredients, usually served for dinner or lunch.
- What is Pressure Cooker Chicken Enchilada Casserole made of?
- The main ingredients are Chicken Breast, Chicken Broth, Chili Powder, Corn Tortilla, Diced Green Chiles. The full list of 13 is above.
- What goes well with Pressure Cooker Chicken Enchilada Casserole?
- Explore these Tex-Mex side-dish recipes.
- How long does it take to make Pressure Cooker Chicken Enchilada Casserole?
- About 1 hr 15 mins in total: 35 mins to prepare and 40 mins to cook.
- How many calories are in one serving?
- One serving provides about 239.54 kcal. The full nutrition breakdown is above.
- Is Pressure Cooker Chicken Enchilada Casserole easy to make?
- This recipe is rated medium, with 13 ingredients and 10 steps.
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