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Recipe Category: Chicken
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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
- In the Instant Pot, combine the enchilada sauce, chiles, and onions
- Stir to combine
- Add the chicken to the pot
- Secure the lid on the pot
- Close the pressure-release valve
- Select MANUAL and set the pot at HIGH pressure for 15 minutes
- Meanwhile, preheat the oven to 400°F
- Grease a 2-quart baking dish with oil
- At the end of the cooking time, quick release the pressure
- Remove the chicken from the pot
- Using two forks, shred the chicken and return it to the pot
- Stir in the tortilla pieces
- Transfer the chicken mixture to the prepared baking dish
- Top evenly with the cheese
- Bake until the cheese melts and is lightly browned and bubbling, about 10 minutes
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Full List of Instant-Pot Recipes
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