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Instant Pot Chicken Enchilada Casserole

Instant Pot Chicken Enchilada Casserole

This Instant Pot Chicken Enchilada Casserole is the perfect way to enjoy this easy dinner during warm weather since you won’t heat up the house running the oven.

Author: Wondermom Wannabe

Meal Type: Dinner

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: 856 kcal per serving

Ingredients

  • 3 - chicken breasts
  • 2 cups - red enchilada sauce
  • 3 cups - cheddar cheese
  • 1 ½ cups - black olives
  • 10 - corn tortillas
  • sour cream
  • cilantro

Instructions

  1. Place the chicken in the Instant Pot and pour the red enchilada sauce overtop.
  2. Place the cover on and seal. Set IP to Meat for 10 minutes. Quick release.
  3. Use two forks to shred the chicken.
  4. Add in half of the cheese, 1 cup of the black olives and all of the sliced tortillas. Stir to incorporate.
  5. Top with remaining cheese and olives.
  6. Cover and cook on the same settings for 3 minutes to melt the cheese. Natural release.
  7. Serve with a dollop of sour cream and a sprinkle of chopped cilantro.

Nutrition

Energy: 856 kcal | Total Fat: 53 g | Saturated: 23 g | Trans: 0 g | Cholesterol: 186 mg | Total Carbs: 39 g | Fiber: 5 g | Sugars: 3 g | Proteins: 56 g | Sodium: 1,722 mg | Polyunsaturated: 6 g | Monounsaturated: 17 g

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