I like that I can make this casserole ahead of time (a few hours or even the night before) and just heat it in the oven at dinnertime.
I also like to double this recipe and layer a second enchilada as a freezer meal. If you double the recipe to make an extra one to freeze, place it in the freezer uncooked; then thaw overnight before cooking or cook it about 45 minutes to an hour from frozen.
Instant Pot Chicken Enchilada Casserole
- 1 T. olive oil
- 1 medium onion, chopped
- 4 cloves garlic, pressed
- 2.5 pounds chicken breasts (about 5-6)
- 1/2 t. salt
- 1/2 t. oregano, dried
- 1 T. chili powder
- 1 t. cumin
- 12 oz. salsa (I used homemade salsa defrosted from the freezer)
- 1 t. tapioca flour
- 8 oz. sour cream
- 1 1/4 cup shredded cheddar cheese, divided
- 10 each corn tortillas
- B's guacamole (optional)
- On saute setting of Instant Pot, heat oil and cook onion until transluscent. Add garlic and stir to cook for 1 more minute.
- Add raw chicken, spices and salsa on top of cooked onion; stir to combine. Set Instant Pot to “manual”and cook on high pressure for 8 minutes. Manually release pressure.
- Remove chicken from sauce to a plate. Set Instant Pot to saute setting and stir tapioca flour into sauce. Allow to simmer and thicken for a few minutes.
- Shred chicken with a knife and fork (or in a Kitchen Aid mixer if you are in a hurry). In a large bowl, combine chicken with sour cream and 1 cup of cheddar cheese.
- Place about 1/4 cup enchilada sauce in bottom of 13 x 9 inch pan. Layer 5 tortillas over bottom of pan, (breaking one in half if you need to get it to fit). Spread half of chicken mixture on tortillas. Layer remaining 5 tortillas and then remaining chicken mixture. Pour enchilada sauce evenly on top of all layers. (It will appear liquidy, but the tortillas will absorb the liquid during cooking.) Top with remaining 1/4 cup cheese and bake at 350 for 25 to 30 minutes or until heated through.