Now with our Instant Pot, this chicken enchilada casserole has been improved and made better than ever! I created this recipe many years ago for my hubby who does not like the traditional sour cream sauce on his chicken enchiladas. It's been a hit with family and friends ever since. For a different take on chicken enchiladas that will make everyone happy, give this one a try!
Ingredients
- ½ teaspoons chili powder: 1 piece
- salt: 1 tsp
- ground cumin: 1 tsp
- ½ pounds skinless, boneless chicken breasts: 1 piece (to taste)
- chicken broth: 0.5 cup
- Monterey Jack cheese: 3 cups (divided, shredded)
- green enchilada sauce: 2 cans (10 ounce cans, divided)
- green chilies: 1 can (4 ounce can, chopped)
- onion: 0.5 cup (chopped)
- Jalapeno peppers: 2 piece (chopped, to taste)
- olive oil: 1 Tbsp
- corn tortillas: 16 piece (to taste)
- red enchilada sauce: 1 can (10 ounce can)
Metric Conversion
Stages of cooking
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Mix chili powder, salt, and cumin together in a bowl. Rub mixture all over chicken.
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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 the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to build.
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Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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Release the pressure using the natural-release method according to the manufacturer's instructions for 5 minutes, then release the remaining pressure using the quick-release method, about 5 more minutes. Unlock and remove the lid.
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Meanwhile, stir 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapeños together in a large mixing bowl to thoroughly blend.
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Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add chicken to the mixing bowl and stir until blended with cheese mixture.
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Heat olive oil in a skillet. Soften tortillas, one at a time, by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
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Spoon 2 to 3 tablespoons chicken mixture onto each tortilla, then roll up and place seam-side down into the prepared baking dish.
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Combine remaining green enchilada sauce with red enchilada sauce in a bowl; pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese over top.
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Bake in the preheated oven for 20 to 25 minutes.
