Craving a mouth-watering Mexican dish that'll make your taste buds dance and your family beg for seconds? Look no further than this incredible Instant Pot Chicken Enchiladas Casserole! In just 45 minutes, you'll transform simple ingredients into a cheesy, saucy masterpiece that's guaranteed to become your new go-to comfort food. Imagine layers of tender shredded chicken, black beans, and melted cheese, all smothered in rich enchilada sauce - this recipe is about to revolutionize your weeknight dinner game!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6-8 servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can enchilada sauce
- 1 can black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup grated Monterey Jack cheese
- 6-8 corn tortillas
- Salt and pepper, to taste
Instructions
- Prepare the chicken by seasoning the boneless, skinless chicken breasts with salt and pepper on both sides.
- Pour 1/2 cup of enchilada sauce into the bottom of the Instant Pot, creating a thin layer to prevent sticking.
- Place the seasoned chicken breasts directly into the Instant Pot, ensuring they are not overlapping.
- Close the Instant Pot lid, set the valve to sealing position, and cook on high pressure for 10-12 minutes until chicken is fully cooked and reaches an internal temperature of 165°F.
- Once cooking is complete, perform a quick release of pressure and remove the chicken breasts, shredding them using two forks.
- In a mixing bowl, combine the shredded chicken, drained black beans, and 1/2 cup of enchilada sauce, mixing thoroughly.
- Grease a 7-inch round casserole dish that fits inside the Instant Pot.
- Layer the bottom of the dish with torn corn tortillas, creating a base layer.
- Add a portion of the chicken and bean mixture over the tortillas, then sprinkle with a mix of cheddar and Monterey Jack cheeses.
- Repeat layering process: tortillas, chicken mixture, and cheese until all ingredients are used, finishing with a cheese layer on top.
- Pour remaining enchilada sauce over the entire casserole to ensure moisture and flavor.
- Cover the casserole dish with aluminum foil to prevent excessive moisture loss.
- Place the covered casserole dish on the Instant Pot trivet, and add 1 cup of water to the bottom of the pot.
- Close the lid, set to sealing, and cook on high pressure for 15 minutes.
- Once cooking is complete, perform a quick release and carefully remove the casserole dish.
- Let the casserole rest for 5 minutes before serving to allow it to set and cool slightly.
- Optional: Garnish with fresh cilantro, sour cream, or sliced jalapeños before serving.
Tips
- Use fresh chicken breasts for the best texture and flavor. Frozen chicken can work, but may require slight adjustments in cooking time.
- Don't skip seasoning the chicken - salt and pepper are crucial for building depth of flavor.
- Make sure to create a thin sauce layer at the bottom of the Instant Pot to prevent sticking and burning.
- When shredding chicken, use two forks and pull in opposite directions for perfectly tender pieces.
- For extra flavor, consider adding diced green chilies or a sprinkle of cumin to the chicken mixture.
- Use corn tortillas at room temperature to prevent them from breaking during layering.
- If you prefer a crispier top, remove the foil in the last few minutes of cooking or briefly broil the casserole after cooking.
- Let the casserole rest for 5 minutes after cooking to allow it to set and make serving easier.
- Customize your toppings with fresh cilantro, sour cream, sliced jalapeños, or diced avocado.
- This recipe freezes beautifully - make an extra batch for a quick future meal!
Nutrition Facts
Calories: 236kcal
Carbohydrates: 17g
Protein: 20g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 55mg
