You Matter Casserole–chicken enchiladas casserole made with the help of your Instant Pot.
You Matter Casserole
Sometimes the best way to show love is with food! Make this easy and delicious chicken enchiladas casserole for someone you love to show that “you matter”. This has all the flavors of chicken enchiladas but not all the work. There is no rolling up of the tortillas. Instead you will cut the tortillas into little squares (pro tip…use a pizza cutter) and layer the tortilla squares with the chicken, sauce and cheese. You will use your Instant Pot to quickly cook the chicken and develop a flavorful sauce. We loved this one! Double it to make one pan for you and one pan for a friend.
Ingredients/Substitution Ideas
- 1 Tbsp canola oil
- 1 cup diced onion
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp black pepper
- Pinch of kosher salt
- 1/2 cup chicken broth
- 20 ounces chicken tenderloins, boneless skinless chicken thighs or breasts
- 1 (10 oz) can red enchilada sauce (I used mild)
- 1 (4 oz) can diced green chiles (I used mild)
- 4 (8 inch) flour tortillas or 8 (4 inch) corn tortillas
- 2 cups shredded colby and monterey jack blend
Steps
Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions and saute for 3 minutes. Stir in the garlic powder, chili powder, cumin, pepper and salt.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Place the chicken into the Instant Pot. Pour the enchilada sauce and green chiles over the chicken.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes for tenderloins or 12 minutes for breasts/thighs. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Preheat oven to 350 degrees F.
Cut the tortillas into 1 inch squares (I used a pizza cutter).
Place the chicken on a cutting board and chop or shred.
Pour half of the sauce in the Instant Pot into a 9×13 inch baking dish.
Layer half of the tortillas…
half of the chicken, and half of the cheese. Then repeat (sauce, tortillas, chicken, cheese).
Bake for 25 minutes. Let sit for 5 minutes and then serve and enjoy!
Notes/Tips
- Serve with shredded lettuce. Top with sliced black olives and diced tomatoes, if desired.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with colby and monterey jack cheese are Instant Pot Garlic Beef Enchiladas and Instant Pot 3-Cheese Macaroni and Cheese.
- Can I make this without an Instant Pot? Sure! Just cook the chicken and shred it up using whatever method you’d like. Saute the onion on the stove top and stir in the seasonings, enchilada sauce and green chiles. Simmer the sauce for about 10 minutes. Then layer and bake as instructed.
- This can be gluten free if you use corn tortillas.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
You Matter Casserole
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 6–8 servings 1x
Description
Chicken enchiladas casserole made with the help of your Instant Pot.
Ingredients
Scale
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions and saute for 3 minutes. Stir in the garlic powder, chili powder, cumin, pepper and salt.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Place the chicken into the Instant Pot. Pour the enchilada sauce and green chiles over the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes for tenderloins or 12 minutes for breasts/thighs. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Preheat oven to 350 degrees F.
- Cut the tortillas into 1 inch squares (I used a pizza cutter).
- Place the chicken on a cutting board and chop or shred.
- Pour half of the sauce in the Instant Pot into a 9×13 inch baking dish. Layer half of the tortillas, half of the chicken, and half of the cheese. Then repeat (sauce, tortillas, chicken, cheese).
- Bake for 25 minutes. Let sit for 5 minutes and then serve and enjoy!
- Category: Chicken
- Method: Instant Pot and Oven
More Instant Pot enchiladas recipes…
Instant Pot Sour Cream Chicken Enchiladas
Tender chicken in a creamy sour cream and green chile sauce with tortillas and cheese.
Grandma Kay’s Enchiladas (Instant Pot, Crockpot or Oven)
Grandma Kay’s Enchiladas can be made in the Instant Pot, Crockpot or Oven. They are filled with chicken and green chiles and then smothered in a creamy and cheesy green chile enchilada sauce.
Instant Pot Loaded Beef Enchiladas Soup
A fast and easy soup recipe with ground beef, beans, corn, enchilada sauce, tomatoes and green chiles. It’s topped with tortilla strips, cheddar cheese, sour cream and cilantro for a beef enchilada in a bowl meal.
Joanna Gaines’ Chicken Enchiladas
Joanna Gaines’ Chicken Enchiladas can be made in the Instant Pot or the Crockpot. Chicken, cheese and green chiles are rolled up in flour tortillas and then topped with a creamy green enchilada sauce. Finally the enchiladas are topped with mozzarella cheese. These enchiladas don’t look the prettiest but they taste AMAZING. Comfort food to the max.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
