INSTANT POT MEXICAN CASSEROLE

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Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

This easy and delicious Instant Pot Mexican Casserole will make the whole family smile It tastes just like Chicken Enchiladas without all the work!
Course: Main Course
Cuisine: Mexican
Servings:
6
 servings
Calories: 435 kcal
Author: Lisa Johnson

Ingredients

  • 1 Tablespoon olive oil
  • 1 cup yellow onion diced
  • 2 large cloves garlic minced
  • 2 cups enchilada sauce
  • 1 pound boneless, chicken breasts
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 15 ounce can black beans drained and rinsed
  • 1 cup canned corn
  • 8 corn tortillas cut into 8 pieces
  • 2 cups cheddar cheese divided
  • 1/2 cup Queso Fresco or Monterrey Jack cheese crumbled or grated
  • sour cream/Greek yogurt
  • choppped fresh cilantro to garnish

Instructions

  1. Press the “Saute” button and allow your Instant Pot to heat up. Once it is “HOT”, add the oil and swirl it around to coat the bottom. Add the onions and cook until they start to soften, about 3 minutes.
  2. Sprinkle the chicken breasts with the seasoning mixture, set aside.
  3. Add the minced garlic and cook while stirring for one minute.
  4. Add the enchilada sauce and press the “Cancel” button. Stir the sauce and onions together.
  5. Add the chicken and flip to coat with the sauce.
  6. Place the lid on top of the pressure cooker and twist to secure it in place. Make sure the knob is in the “Sealing” position. Press the “Manual” button and adjust the time to 20 minutes using the + and – buttons.
  7. When the pot beeps, allow the pressure to release naturally for 10 minutes.
  8. Carefully remove the lid and set it aside. Shred the chicken with 2 forks {I use a separate plate}.
  9. Add the chicken back to the pressure cooker. Add the black beans, corn, tortilla pieces, and 1/2 of the cheddar cheese. Stir to combine.
  10. Sprinkle the remaining cheddar cheese over the top and secure the lid on top of the pressure cooker. Press the “Manual” button and set the timer for 3 minutes.
  11. When the pot beeps carefully remove the remaining pressure immediately and remove the lid.
  12. Sprinkle with Queso Fresco or Monterrey Jack cheese and serve with a big dollop of Greek yogurt or sour cream and garnish with chopped cilantro.


Recipe Notes
I cut the corn tortillas into 8 bite-sized pieces, but you could also cut them into strips if you prefer.
I used 8 tortillas, but you could easily use 10 and it wouldn’t overpower the casserole.
I used Herdez Enchilada Sauce which is red chili based, not tomato based. Like I said above, the rating on the side is medium which might be a bit much for some 5 year olds, but I survived and will use it again next time.
If you would prefer to make your own Homemade Red Chile Enchilada Sauce, this one is delicious! Just make sure it is thin enough, a bit thicker than broth, so it does not scorch on the bottom. Look at the pictures to see how thin the Herdez sauce is.
The Nutrition Facts do not include the sour cream.

Nutrition Facts
Instant Pot Mexican Casserole
Amount Per Serving
Calories 435 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 9g 45%
Cholesterol 46mg 15%
Sodium 1159mg 48%
Potassium 440mg 13%
Total Carbohydrates 45g 15%
Dietary Fiber 10g 40%
Sugars 7g
Protein 21g 42%
Vitamin A 21.5%
Vitamin C 4.8%
Calcium 38.8%
Iron 17.1%

* Percent Daily Values are based on a 2000 calorie diet.

Source: https://cookingwithcurls.com/2018/01/20/instant-pot-mexican-casserole/


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