Description
Instant Pot Chicken Enchilada Casserole made with green enchilada sauce, cauliflower rice, and corn tortillas. Pressure-cooked chicken finished in the oven for a bubbly cheesy top.
Ingredients
Scale
-
- 10 oz (about 284 g) frozen diced onion
- 20 oz (about 567 g) frozen chopped bell pepper
- 10 oz (about 284 g) frozen cauliflower rice
- 6 cubes frozen garlic cubes (or equivalent fresh minced garlic)
- 3 lb (about 1360 g) chicken tenderloins, boneless and skinless
- 1 (15 oz or 425 g) can green enchilada sauce
- 4 oz (about 113 g) reduced-fat cream cheese
- ½ cup (about 120 g) low-fat Greek yogurt
- 16 corn tortillas, fresh and pliable
- 1 ½ cups (about 170 g) shredded cheddar or Monterey Jack cheese
- 1 cup (about 16 g) fresh cilantro, chopped
- ¼ cup (about 25 g) green onion, chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1 tsp onion powder
- ½ tsp black pepper
Instructions
- Step 1: Sauté Aromatic Vegetables: Set the Instant Pot to sauté mode and spray with a mist of olive oil. Allow the oil to heat fully before adding frozen diced onions and chopped bell peppers to prevent sticking. Stir occasionally and cook for about 5 minutes until vegetables are aromatic and softened.
- Step 2: Add Cauliflower Rice: Add frozen cauliflower rice to the sautéed vegetables. Stir occasionally while cooking for an additional 5 minutes to soften the cauliflower rice and evenly distribute flavors.
- Step 3: Mix in Chicken, Garlic, and Spices: Add garlic cubes, chicken tenderloins, and all seasonings (cumin, chili powder, paprika, oregano, kosher salt, onion powder, black pepper) to the pot along with the can of green enchilada sauce. Stir well to combine and break up the chicken pieces to ensure even cooking and flavor distribution.
- Step 4: Pressure Cook Chicken: Close the Instant Pot lid securely and seal the valve. Set to manual high pressure for 12 minutes. After the cooking cycle completes, allow a natural pressure release for 10 minutes before carefully opening the lid. This method keeps chicken tender and juicy for easy shredding.
- Step 5: Shred Chicken and Finish Sauce: Switch the Instant Pot back to sauté mode. Add cream cheese and low-fat Greek yogurt to the pot. Stir continuously to incorporate cream cheese gradually to avoid clumps, and cook down the liquid until a creamy consistency is reached. Using two forks or a masher, shred the chicken finely within the pot to blend it smoothly with the sauce.
- Step 6: Add Tortillas and Herbs: Chop 10 corn tortillas into bite-size pieces and fold them into the chicken mixture along with chopped fresh cilantro and green onion. Gently stir to maintain a creamy texture and coat all ingredients evenly, creating layered flavors in the mixture.
- Step 7: Assemble in Casserole Dish: Transfer the chicken mixture into a casserole dish. Layer with the remaining 6 whole tortillas on top, overlapping slightly to ensure even coverage. Sprinkle the shredded cheese evenly over the tortillas to form the topping for the casserole.
- Step 8: Bake for Color and Finish: Preheat the oven to 375°F (190°C). Bake the casserole for 10 to 15 minutes until hot and bubbling. For a more browned top, broil for 1 to 2 minutes while watching closely to prevent burning. Remove from oven and let rest briefly before serving.
Notes
-
- Storage Tips: Room Temperature: Store in an airtight container away from heat and sunlight up to 2 days.
- Storage Tips: Refrigeration: Keep in an airtight container in the refrigerator and consume within 4 days. Always reheat thoroughly before serving.
- Storage Tips: Freezing: Wrap tightly with plastic wrap, place in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Expert Tips: Ensure the olive oil is hot before adding frozen vegetables to prevent sticking during sautéing.
- Expert Tips: Breaking up chicken pieces before pressure cooking helps in even cooking and better flavor absorption.
- Expert Tips: Natural pressure release is vital for tender chicken; do not quick release.
- Expert Tips: Add the cream cheese gradually to avoid clumping and achieve a smooth creamy sauce.
- Expert Tips: If the mixture looks dry after sautéing in step five, add an extra ¼ cup of green enchilada sauce to maintain moisture.
- Expert Tips: Overlapping tortillas before baking helps prevent sogginess and provides better structural integrity.
- Expert Tips: To prevent overly fast browning of the casserole top, cover loosely with foil halfway through baking.
- Reheating Instructions: Reheat leftovers thoroughly in a microwave or oven until steaming hot throughout before serving.
- Serving Suggestions: Serve with cilantro lime rice or a fresh mixed green salad. Add black beans or avocado slices for additional nutrition. Garnish with diced tomatoes, extra cilantro, a squeeze of lime juice, or a dollop of Greek yogurt for complementary flavors.
- Recipe Variations: Substitute chicken breasts or thighs in place of tenderloins; adjust cooking time if thighs are used.
- Recipe Variations: Use dairy-free yogurt and cream cheese alternatives for a lactose-free version.
- Recipe Variations: Add extra veggies such as black beans, corn, or fresh diced tomatoes for more texture and nutrients.
- Recipe Variations: Replace corn tortillas with gluten-free tortillas to make the casserole gluten free.
- Ingredient Notes: Use fresh and pliable corn tortillas to avoid breaking during mixing and baking.
- Ingredient Notes: Prefer fresh garlic minced immediately before cooking for maximum aroma and flavor intensity.
- Ingredient Notes: Choose a good melting cheese such as Monterey Jack or Mexican blend; freshly shredded cheese melts better with less additives than pre-shredded options.
- Ingredient Notes: For enchilada sauce, store-bought brands like Old El Paso work well or use a homemade version for fresher taste.
- Ingredient Notes: Select firm, vibrant bell peppers (red or green) for color and a slight crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg