posted in Casseroles

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 both with rolling. Think of it like a Mexican lasagna. Doing the cooking in the Instant Pot makes this quick AND easy too.

Instant Pot Green Chicken Enchilada Casserole

Instant Pot Salsa Verde Chicken Enchilada Casserole is a lot to say. I usually drill that down to “green enchiladas,” myself. You can call them whatever you want, as long as you also call them “dinner.”

I make all of this in the Instant Pot. All of it. My kids love chicken tacos, so I usually make a big batch of salsa verde chicken (recipe at the bottom under the recipe!) once or twice a month. That makes enough to have a taco dinner PLUS an extra dinner’s worth where you could do cool things like chicken taco soup or these awesome green enchiladas.

How to Make Salsa Verde Chicken in Your Electric Pressure Cooker:

First, start with the chicken. We used chicken tenders for this, but you could use regular breasts as well, or if you are really in a pinch you can use rotisserie chicken and season it well with some green chiles and salsa verde.

If you want to make good use of your Instant Pot for the chicken as well as the casserole, just toss the chicken into the pot, add in the green chiles and salsa verde, and then cook on high pressure for 8 minutes.

Let the pot release the pressure manually for 10 minutes, and then move the vent carefully over to the venting position to let the remaining pressure escape.

Salsa Verde Chicken

Carefully remove the chicken from the pot and shred with your stand mixer using the paddle attachment or the old-fashioned way with two forks. Mix some of the cooking liquid back into the chicken.

How to Layer an Instant Pot Salsa Verde Chicken Enchilada Casserole:

Layering your enchiladas is super simple. I have an 8 quart Instant Pot and use a 7-inch springform pan inside for these types of dishes. When using something round to layer, I like to break the tortillas in half so I can get nice even layer without too much in one area.  Layer tortillas, enchilada sauce, chicken and cheese.  Then repeat!

Layering an Instant Pot Salsa Verde Chicken Enchilada Casserole

I was so excited about how great this came out! This would be a perfect dish to bring over to a friend or neighbor, and it reheats really well if you need something for lunches for the family.

Instant Pot Green Chicken Enchilada Casserole in a springform pan

It even slices well.

Instant Pot Green Chicken Enchilada Casserole sliced

Tips for Making Instant Pot Casseroles:

  • Use non-stick foil to cover your pan, or you’re cheese will peel off with the foil. If you don’t have non-stick foil, spray it SUPER liberally with cooking spray!
  • Make this a fajita casserole by layering in some bell peppers that have been sauteed for a few minutes in a skillet.
  • This can be baked if you don’t have an Instant Pot, or if you need to make a larger batch.

Slice of Instant Pot Green Chicken Enchilada Casserole

Serve this Green Chicken Enchilada Casserole With:

Instant Pot Green Chicken Enchilada Casserole

Instant Pot Salsa Verde Chicken Enchilada Casserole

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 396 kcal
Author: RecipeGirl.com

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.

Print

Ingredients

Salsa Verde Chicken:

  • 1 pound chicken breasts or tenderloins
  • 1 can green chiles (large or small can depending on how much you like them!)
  • 1 cup salsa verde
  • 1 cup green enchilada sauce
  • 1/4 cup water

Enchilada Casserole:

  • 2 cups Mexican blend shredded cheese
  • 1 cup green enchilada sauce
  • 12 corn tortillas

Instructions

Prepare the Shredded Salsa Verde Chicken:

  1. 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.

  2. When the timer goes off, let the pot naturally release pressure for 10 minutes, and then vent the remaining pressure. 

  3. Remove the chicken from the pot and discard all but 1/2 cup of the cooking liquid.

  4. 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

  1. 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. 

  2. 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.

  3. Place 1/2 - 3/4 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.

  4. 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.

  5. 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 Facts
Instant Pot Salsa Verde Chicken Enchilada Casserole
Amount Per Serving (1 serving)
Calories 396 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 83mg 28%
Sodium 1502mg 63%
Potassium 484mg 14%
Total Carbohydrates 36g 12%
Dietary Fiber 6g 24%
Sugars 10g
Protein 29g 58%
Vitamin A 20.8%
Vitamin C 12%
Calcium 29.2%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Nicole Johnson

Nicole Johnson is a food blogger, recipe developer, and process fixer. When not answering emails and fixing the internet at her full-time job, she enjoys travel, writing, helping people, and complaining about chasing after her hoards of children.

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Comments

  1. postedMay 17, 2018 5:46 AM
    Rose

    How many tortillas for each layer?

    • postedMay 22, 2018 5:29 PM

      Single layer, but overlapping is fine!

  2. postedMay 1, 2018 11:30 AM
    Kat Connelly

    YAY! Thank you for a new instapot recipe! I love my instapot and I love your recipes, so I can’t wait to make this. Great timing for Cinco de Mayo!! You rock! XO

  3. postedMay 1, 2018 7:46 AM
    Teresa

    I made this to enjoy for dinner tonight. I made it too large to fit into my instant pot so I’ll be putting it in the oven. How long should I bake it and at what temp?

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