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Instant Pot Green Chicken Enchilada Casserole
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4.07 from 15 votes

Instant Pot Salsa Verde Chicken Enchilada Casserole

This Instant Pot Salsa Verde Chicken Enchilada Casserole is a super simple green enchilada that you don’t even have to bother with rolling. Think of it like a Mexican lasagna. Doing the cooking in the Instant Pot makes this quick AND easy too.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Keyword: instant pot, instant pot chicken enchilada casserole, salsa verde
Servings: 6 servings
Author: RecipeGirl.com

Equipment

Ingredients

CHICKEN:

CASSEROLE:

Instructions

PREPARE THE CHICKEN:

  • 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.

ASSEMBLE THE CASSEROLE:

  • 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 ½ - ¾ 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!

Nutrition

Serving: 1serving | Calories: 396kcal | Carbohydrates: 36g | Protein: 29g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 83mg | Sodium: 1502mg | Potassium: 484mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1040IU | Vitamin C: 9.9mg | Calcium: 292mg | Iron: 1.6mg