Pressure Cooker {Instant Pot} Chicken Enchilada Casserole

By srumbel

When you want an easy dinner that the whole family will love, look no further than this Pressure Cooker {Instant Pot} Chicken Enchilada Casserole! Make ahead of time and freeze for a quick weeknight meal!
from slowercookergourmet.net

Ingredients

• 2 cups shredded rotisserie chicken
• 15 oz canned black beans drained and rinsed
• 1 cup frozen corn kernels
• 1 tablespoon taco seasoning
• 1 tablespoon butter
• 2 tablespoons flour
• 1 cup chicken broth
• 1/2 cup sour cream
• 4 oz canned diced green chilis
• 9 corn tortillas 6 inch
• 1 cup shredded Monterrey jack cheese

Preparation

Step 1

Mix together chicken, taco seasoning and corn blend
Melt butter in saucepan over medium high heat
Whisk in flour until smooth
Slowly whisk in broth and bring to a simmer for 4-5 minutes until thickened
Stir in sour cream and green chilis until smooth and remove from heat
Place 1/4 cup sauce in bottom of round cheesecake pan with removable bottom that will fit in pressure cooker
Add 3 tortillas, cut to fit if needed
Add half of chicken filling on top
Top with 3 additional tortillas
Top with remaining filling and sauce
Top with cheese
Freeze for up to 3 months until ready to cook
Place 1 cup water in bottom of pressure cooker
Add trivet and place frozen casserole in pan on top
Set to high pressure for 20 minutes and allow natural pressure release for 10
Remove casserole carefully from pot with tongs or potholders
Allow to rest 10 minutes before slicing and serving

Servings: 6


Nutrition Facts
Pressure Cooker {Instant Pot} Chicken Enchilada Casserole
Amount Per Serving
Calories 385 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 8g 40%
Cholesterol 67mg 22%
Sodium 806mg 34%
Potassium 575mg 16%
Total Carbohydrates 39g 13%
Dietary Fiber 8g 32%
Sugars 1g
Protein 23g 46%
Vitamin A 8%
Vitamin C 16.3%
Calcium 23.3%
Iron 15.7%
* Percent Daily Values are based on a 2000 calorie diet.