Mexican | Spanish | Dominican

Chicken Enchilada Casserole

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Serves: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

About Chicken Enchilada Casserole

Chicken enchilada casserole is a mouthwatering dish that combines the comforting elements of traditional enchiladas with the convenience of a casserole. Layers of tender shredded chicken, corn tortillas, and a rich, enchilada sauce come together in a baking dish, topped with a generous amount of cheese. The casserole is baked until it’s bubbly and golden, resulting in a delightful fusion of flavors and textures. It’s a crowd-pleasing comfort food, perfect for gatherings or family dinners, offering the satisfying essence of enchiladas in a convenient and hearty one-dish meal.


1 tablespoon olive oil

1 onion, finely diced

1 red bell pepper, finely diced

3 cloves garlic, minced

1 (4-ounce) can chopped green chiles

1/2 cup low-sodium chicken broth

1 (10-ounce) cans red enchilada sauce

1 tablespoon chili powder

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon black pepper

2 (5-ounce) pieces boneless and skinless chicken breasts

1 (15-ounce) can black beans, drained and rinsed

6 small corn tortillas

1 cup shredded cheddar cheese

1 cup shredded monterey jack cheese

Chopped cilantro, for serving

Sour cream, for serving


01Set your electric pressure cooker (such as an Instant Pot) to saute mode. Heat the olive oil. Add the onions and peppers and saute until onions are translucent and tender. Add the garlic and cook for an additional minute or until fragrant. Turn off the saute mode.
02Stir in the green chiles, broth, enchilada sauce, chili powder, cumin, salt, and pepper. Add the chicken breasts and cover with the sauce mixture.
03Set the cooker to manual HIGH pressure for 10 minutes.
04Spray a 7.5x3 inch springform pan with cooking spray. Wrap the outside border of the bottom of the springform pan with aluminum foil to prevent any leaking.
05When the chicken is done cooking, place a kitchen towel over the vent and quick release the pressure. Remove chicken from the Instant Pot and shred. Put the Instant Pot in saute mode and let the sauce come to a simmer and reduce until the sauce can coat the back of a spoon. Pour over the shredded chicken.
06Layer a tortilla on the bottom of the springform pan. Layer with chicken in the enchilada sauce, black beans, and cheese. Repeat layering with the remaining ingredients. Gently press down to keep the ingredients compact in the springform pan. If there is any remaining sauce add on the top of the last layer. Cover the top with aluminum foil.
07Clean the base of the cooker and place 1 cup of water at the bottom, placing a trivet on top. Place the springform pan on top.
08Set the cooker to manual HIGH for 2 minutes. Quick release when done cooking. Carefully remove the enchilada casserole and let sit for 10 minutes before removing the foil and pan.
09Cut into 4 equal portions and serve with a sprinkle of cilantro and sour cream.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.