Instant Pot Salsa Verde Chicken Enchilada Casserole
There’s something incredibly comforting about a warm, cheesy casserole, especially when it’s packed with vibrant flavors like those found in an Instant Pot Salsa Verde Chicken Enchilada Casserole. This dish is not only a feast for the senses, but it also brings the convenience of the Instant Pot to your kitchen, making dinner a breeze. Imagine tender chicken infused with zesty salsa verde, layered between soft corn tortillas, and topped with gooey melted cheese. It’s a crowd-pleaser that satisfies both the soul and the stomach.
This dish is perfect for busy weeknights or when you’re entertaining friends and family. The best part? It’s quick to prepare and even quicker to cook, giving you more time to enjoy those precious moments around the dinner table.
Why You’ll Love This Recipe
This Instant Pot Salsa Verde Chicken Enchilada Casserole is a game-changer for several reasons:
– **Quick Cooking Time**: The Instant Pot dramatically reduces cooking time, allowing you to enjoy a homemade meal in under an hour.
– **Layered Flavors**: The combination of salsa verde, green enchilada sauce, and green chiles creates a delightful explosion of flavor in every bite.
– **Versatile**: This recipe can be adapted to suit your taste preferences, whether you want it mild or spicy.
– **Cheesy Goodness**: Who can resist a generous layer of melted cheese on top? It adds that perfect finishing touch.
– **Great for Meal Prep**: This casserole holds up well in the fridge, making it excellent for leftovers throughout the week.
The Ingredient Lineup
To make your own Instant Pot Salsa Verde Chicken Enchilada Casserole, gather the following ingredients:
- 1 pound chicken breasts or tenderloins – These will be cooked to tender perfection in the Instant Pot.
- 1 can green chiles – Choose a large or small can based on your spice preference.
- 1 cup salsa verde – This adds a tangy flavor that’s quintessential to the dish.
- 1 cup green enchilada sauce – A creamy, savory sauce that enhances the overall taste.
- 1 cup water – Helps create the necessary steam for the Instant Pot.
- 2 cups Mexican blend shredded cheese – For that gooey, cheesy top layer.
- 12 corn tortillas – The base of the casserole, providing texture and flavor.
Tools of the Trade
Before you get started, make sure you have these essential tools on hand:
- Instant Pot – The star of the show, speeding up the cooking process.
- Measuring cups and spoons – For precise measurements of your ingredients.
- Cutting board and knife – To chop your chicken and prepare other ingredients.
- Spatula – Useful for layering and mixing ingredients.
- Oven-safe dish – If you prefer to finish the casserole under the broiler for a crispy top.
Step-by-Step: Instant Pot Salsa Verde Chicken Enchilada Casserole
Step 1: Prepare the Chicken
Start by seasoning the chicken breasts or tenderloins with your favorite spices. Place them into the Instant Pot along with the salsa verde, green chiles, and water. This will create a flavorful base for your casserole.
Step 2: Cook the Chicken
Seal the Instant Pot lid and set it to cook on high pressure for 10 minutes. Once the cooking cycle is complete, allow for a natural release for about 5 minutes, then perform a quick release to let out any remaining pressure.
Step 3: Shred the Chicken
Carefully remove the chicken from the pot and shred it using two forks. Set it aside while you prepare the casserole layers.
Step 4: Layer the Ingredients
In the bottom of a greased baking dish, spread a thin layer of green enchilada sauce. Place 4 corn tortillas over the sauce, overlapping them as needed. Layer half of the shredded chicken on top, followed by half of the remaining green enchilada sauce, then sprinkle with one cup of shredded cheese.
Step 5: Repeat the Layers
Add another layer of 4 corn tortillas, followed by the remaining chicken, enchilada sauce, and top with the remaining cheese. Finish with the last 4 corn tortillas, and top with any remaining sauce and cheese.
Step 6: Final Cooking
If you want a crispy top layer, place your casserole under the broiler for about 5-10 minutes or until the cheese is bubbly and golden brown. Alternatively, you can set the Instant Pot to the “Bake” function if your model has one.
Spring–Summer–Fall–Winter Ideas
This Instant Pot Salsa Verde Chicken Enchilada Casserole is versatile and can be enjoyed throughout the year:
- Spring: Add fresh vegetables like bell peppers or zucchini for a seasonal twist.
- Summer: Serve with a side of fresh avocado salad or corn salsa for a refreshing contrast.
- Fall: Incorporate pumpkin puree into the cheese mixture for a unique flavor.
- Winter: Serve with a warm bowl of tortilla soup for a cozy meal.
Easy-to-Miss Gotchas
As you prepare your Instant Pot Salsa Verde Chicken Enchilada Casserole, keep these tips in mind to avoid common pitfalls:
- Ensure the chicken is fully cooked and reaches an internal temperature of 165°F.
- Don’t skip the natural release step; it helps keep the chicken moist.
- Use fresh tortillas for the best texture; stale tortillas may fall apart.
- Adjust the spice level by adding or omitting the green chiles based on your preference.
How to Store & Reheat
This casserole is perfect for meal prep and can be stored easily:
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze the casserole before baking for up to 3 months. Thaw overnight in the fridge before baking.
- Reheating: Reheat individual portions in the microwave or warm the entire casserole in the oven at 350°F until heated through.
Instant Pot Salsa Verde Chicken Enchilada Casserole FAQs
Can I use a different type of meat?
Absolutely! This recipe works wonderfully with shredded beef or even black beans for a vegetarian option.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day ahead. Just cover it with foil and refrigerate until you’re ready to bake it.
How spicy is this dish?
The spice level can be adjusted by choosing mild or hot green chiles and salsa verde. Feel free to taste and modify to fit your taste preferences.
What can I serve with this casserole?
Pair it with a fresh salad, guacamole, or Slow Cooker Mexican Quinoa Bake for a complete meal.
Once you’ve enjoyed the deliciousness of the , consider trying your hand at these fantastic recipes:
Make It Tonight
There’s no reason to wait to dig into this Instant Pot Salsa Verde Chicken Enchilada Casserole. With its rich flavors and comforting textures, this dish is sure to become a favorite in your household. So grab your Instant Pot, gather your ingredients, and whip up this delightful casserole tonight! You’ll be glad you did. The combination of ease, flavor, and satisfaction will have you returning to this recipe time and time again.
Instant Pot Salsa Verde Chicken Enchilada Casserole
Ingredients
Equipment
Method
- Start by seasoning the chicken breasts or tenderloins with your favorite spices. Place them into the Instant Pot along with the salsa verde, green chiles, and water.
- Seal the Instant Pot lid and set it to cook on high pressure for 10 minutes. Once the cooking cycle is complete, allow for a natural release for about 5 minutes, then perform a quick release.
- Carefully remove the chicken from the pot and shred it using two forks. Set it aside while you prepare the casserole layers.
- In the bottom of a greased baking dish, spread a thin layer of green enchilada sauce. Place 4 corn tortillas over the sauce, overlapping them as needed. Layer half of the shredded chicken, then half of the remaining green enchilada sauce, and sprinkle with one cup of shredded cheese.
- Add another layer of 4 corn tortillas, followed by the remaining chicken, enchilada sauce, and top with the remaining cheese. Finish with the last 4 corn tortillas, topping with any remaining sauce and cheese.
- If you want a crispy top layer, place your casserole under the broiler for about 5-10 minutes or until the cheese is bubbly and golden brown.
Notes
- Ensure the chicken reaches an internal temperature of 165°F.
- Use fresh tortillas for the best texture.
- Adjust spice level by choosing mild or hot green chiles.
