Instant Pot Lazy Girls Enchilada Casserole Recipes

INSTANT POT SALSA VERDE CHICKEN ENCHILADA CASSEROLE

Steps:

• Place the chicken, salsa, 1 cup enchilada sauce, water, and chilies into your Instant Pot. Close the lid, shut the vent, and set the timer to manual 8 minutes.
• When the timer goes off, let the pot naturally release pressure for 10 minutes, and then vent the remaining pressure.
• Remove the chicken from the pot and discard all but 1/2 cup of the cooking liquid.
• Shred the chicken using a stand mixer with the paddle attachment or two forks. Mix in the remaining cooking liquid into the chicken and set aside.
• Spray a high-sided, round pan that will fit into your Instant Pot liberally with cooking spray (I like to use a springform pan). Cut your tortillas in half, and place one layer into the bottom of the pan. Top with some of the enchilada sauce, then a layer of chicken and a layer of cheese.
• Repeat the layering once more, and then top with a final layer of tortillas, enchilada sauce, and cheese. Cover tightly with non-stick foil, or foil that has been liberally sprayed with cooking spray.
• Place 1/2 - 3/4 cup water into the bottom of your Instant Pot. Place a trivet inside, and then carefully lower the covered casserole into the pot. You may want to use a foil sling for this, or if you have a trivet with long handles you can use that.
• Close the pot, shut the vent, and set on Manual mode High pressure for 12 minutes. Increase cooking time by 2 to 3 minutes if this was previously refrigerated before cooking, and 4 to 5 minutes if it was previously frozen.
• When cooking time finishes, vent the pressure carefully and let the casserole sit for 5 to 10 minutes to set up. Serve with your favorite Mexican garnishes. We like lettuce, tomato, sour cream, and green salsa and hot sauces!

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 THREE BEAN ENCHILADA CASSEROLE

Steps:

• Turn the Instant Pot the SAUTE setting and add the olive oil, diced red bell pepper, green bell pepper, and yellow onion and cook until soft.
• Turn off the saute setting by pushing the CANCEL/KEEP WARM button and add the enchilada sauce, taco seasoning, rice, water and zucchini. DO NOT MIX the water and enchilada sauce. Place the lid on the Instant pot, turn the knob to sealing, press the MANUAL
• or PRESSURE COOK button and set the cook time for 4 minutes. After it has completed cooking, turn the knob to VENTING for a QUICK RELEASE.
• Once all the pressure is out, remove the lid and add the black beans, white beans, pinto beans, and corn. Stir until well combined. Add your cilantro, cheese and fold until well combined. Sprinkle your tortilla chips on top.
• Serve with all your favorite enchilada toppings as desired. Enjoy!