Instant Pot Chicken Enchiladas Casserole 365 Days Of Slow Cooking And Pressure Cooking Recipes

KETO CHICKEN ENCHILADAS | CHICKEN ENCHILADA CASSEROLE

Steps:

• Throw everything except tortillas and cheese into a Instant Pot and cook for 15 minutes at High Pressure, and quickly release pressure.
• Remove chicken, shred, put back into pot.
• Gently mix in cut tortillas and pour into baking dish.
• Top with cheese and either bake or broil until cheese melts and is lightly browned and bubbly.

INSTANT POT 5 INGREDIENT BEEF ENCHILADAS CASSEROLE

Steps:

• Turn your Instant Pot to the saute setting. When the display says hot add in the ground beef and brown it. Drain off grease from meat and place the meat in a bowl. Clean out bottom of Instant Pot.
• Stir ½ cup of enchilada sauce and the can of green chiles in with the meat. Salt and pepper to taste.
• In a pan that fits inside your Instant Pot* pour about ¼ cup of the enchilada sauce on the bottom of the pan. Then layer half of the meat, tortillas, sauce and cheese. Repeat again ending with the cheese. Cover the pan with foil.
• Pour 1 ½ cups water in the bottom of the Instant Pot liner. Then place the pan on top of a trivet with handles*. Lower the pan into the Instant Pot liner.
• Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes.
• When time is up release pressure by moving the valve to venting. Remove the lid. Remove the pan from the Instant Pot. Scoop onto serving plates and top with a little sour cream and cilantro and a squeeze of lime, if desired.

INSTANT POT CHICKEN ENCHILADAS CASSEROLE

Steps:

• Pour 1 cup of water into the bottom of Instant Pot. Add in the chicken. Cover the pot and make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes for thawed chicken or 18 minutes for frozen chicken. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid. Discard the liquid.
• Add chicken to a bowl and shred the chicken. Stir the cumin, chili powder, salt and pepper into the chicken. Clean out the Instant Pot.
• In a pan that fits inside your Instant Pot* pour in ¼ cup of enchilada sauce. Then layer the following ingredients twice (ending with cheese): ½ of the chicken, ½ of the tortillas, ¾ cup enchilada sauce, ½ of the green chilies, ¾ cup of cheese
• Cover the pan with foil. Pour 1 cup of water into bottom of Instant Pot. Place pan on a trivet with handles*. Lower the pan into the Instant Pot.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 18 minutes. When time is up move the valve to venting. Remove the lid.
• Remove the pan and uncover. Dig in with a spoon to scoop layers onto each plate. Eat and enjoy!

INSTANT POT SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Add chicken into Instant Pot. Sprinkle in the salt, pepper, smoked paprika, oregano, cumin, chili powder, garlic powder and onion powder. Stir to coat the chicken in the seasonings.
• Pour in the broth and green chilies.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
• In a small bowl stir the flour into the melted butter until smooth and creamy.
• Move chicken to a cutting board.
• Turn Instant Pot to sauté setting. Stir the flour mixture into the Instant Pot to thicken the sauce. While the sauce is thickening, chop or shred the chicken. Return the chicken into the pot.
• Turn off Instant Pot. Stir in the sour cream, tortillas and cheese.
• Scoop onto plates and serve topped with fresh salsa.

INSTANT POT LAZY GIRL'S ENCHILADA CASSEROLE

Steps:

• Slice the smoked sausage lengthwise and then slice into quarter inch pieces widthwise.
• In a pot-in-pot dish add the enchilada sauce, sour cream, green chiles, corn, salsa and smoked sausage. Stir well.
• Cut the tortillas into 1 inch squares. Fold them into the dish.
• Sprinkle both types of cheeses on top.
• Cover the dish with foil. Pour 1 ½ cups water into bottom of Instant Pot. Place the dish on a sling and lower into the Instant Pot.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up move valve to venting and remove lid. Remove the dish from the Instant Pot.
• Serve and enjoy!
• Slice the smoked sausage lengthwise and then slice into quarter inch pieces widthwise.
• Add the enchilada sauce, sour cream, green chiles, corn, salsa and smoked sausage into slow cooker and stir.
• Cover and cook on high for 2 hours.
• Cut the tortillas into 1 inch squares. Fold them into the dish.
• Sprinkle both types of cheeses on top.
• Cover and cook on high for 20 more minutes.
• Serve and enjoy!
• Heat oven to 350° F.
• Slice the smoked sausage lengthwise and then slice into quarter inch pieces widthwise.
• Add the enchilada sauce, sour cream, green chiles, corn, salsa and smoked sausage into a large bowl and stir well.
• Cut the tortillas into 1 inch squares. Fold them into the dish.
• Scrape the mixture into a 9×13 inch baking dish.
• Sprinkle both types of cheeses on top.
• Bake for 30 minutes.
• Serve and enjoy!

INSTANT POT® CHICKEN ENCHILADAS

Steps:

• Mix chili powder, salt, and cumin together in a bowl. Rub mixture over the chicken.
• Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Combine 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapenos in a large mixing bowl. Stir to thoroughly blend.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add to the mixing bowl with the cheese mixture. Stir until chicken mixture is blended.
• Heat olive oil in a skillet. Soften tortillas 1 at a time by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
• Spoon 2 to 3 tablespoons chicken mixture onto a tortilla, roll up, and place seam-side down into the prepared baking dish. Repeat with remaining tortillas and mixture.
• Combine 1 can green enchilada sauce and red enchilada sauce in a bowl and pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese on top.
• Bake in the preheated oven for 20 to 25 minutes.