Lazy Chicken Enchilada Casserole Slow Cooker Recipe

Lazy Chicken Enchilada Casserole Slow Cooker Recipe

Ingredients

Serves 4

Active Time 10 minutes

Pressure/Manual (High) Quick Release

• 1 (10-ounce) can red enchilada sauce, or 1½ cups Fire-Roasted Enchilada Sauce
• 1 (4.5-ounce) can diced green chiles
• 1 cup diced white onions
• 2 boneless, skinless chicken breasts
• vegetable oil
• 4 corn tortillas, cut into 8 pieces each
• 1 cup shredded Mexican cheese blend

Method

1. In the Instant Pot, combine the enchilada sauce, chiles, and onions
2. Stir to combine
3. Add the chicken to the pot
4. Secure the lid on the pot
5. Close the pressure-release valve
6. Select MANUAL and set the pot at HIGH pressure for 15 minutes
7. Meanwhile, preheat the oven to 400°F
8. Grease a 2-quart baking dish with oil
9. At the end of the cooking time, quick release the pressure
10. Remove the chicken from the pot
11. Using two forks, shred the chicken and return it to the pot
12. Stir in the tortilla pieces
13. Transfer the chicken mixture to the prepared baking dish
14. Top evenly with the cheese
15. Bake until the cheese melts and is lightly browned and bubbling, about 10 minutes

Full List of Chicken Recipes
Full List of Instant-Pot Recipes