Lazy Chicken Enchilada Casserole recipe for your instant pot fast & easy

LAZY CHICKEN ENCHILADA CASSEROLE

I advise you to use homemade enchilada sauce, but if you don’t feel up to it, I can assure you that a can of enchilada sauce works just as well. In this recipe you cook the chicken and the sauce together, and after it’s done cooking, add the tortillas, let them soak up the saucy goodness, bake, and serve with plenty of cheese. All the taste, none of the rolling. Works for me!

{ Serves 4 }

ACTIVE TIME:10 minutes

FUNCTION:Pressure/Manual (High)

RELEASE:Quick

TOTAL TIME:35 minutes

Dietary Considerations: Gluten-Free, Egg-Free, Nut-Free, Soy-Free

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

1. In the Instant Pot, combine the enchilada sauce, chiles, and onions. Stir to combine. Add the chicken to the pot.

2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 15 minutes.

3. Meanwhile, preheat the oven to 400°F. Grease a 2-quart baking dish with oil.

4. 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.

5. 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.