Pressure Cooker Enchilada Casserole
The difference between the Chicken Enchilada Casserole and this Pressure Cooker Enchilada Casserole recipe is that this one uses a homemade sauce, and it’s a green sauce. I also added a little cream cheese, which may not be authentic Mexican but it’s keto-friendly, adds a nice creaminess without adding flour, making this recipe gluten-free, and it cuts the aggressiveness of spice a little without making the dish bland. Looking for more delicious Mexican recipes? Check out my Mexican Rice Recipe! It’s a fantastic Mexican rice recipe that incredibly easy to make in your Instant Pot or pressure cooker. Another fantastic side dish option is my Pressure Cooker Refried Beans. This recipe is so good and simple that you’ll never want to buy canned refried beans again! And if you’re looking for more great casseroles, this Chicken Broccoli Casserole is a delectable take on a casserole classic! This recipe uses rotisserie chicken so it’s crazy quick and easy to make! By the way, this recipe freezes quite well in case you have leftovers or are the meal planning type. Note: if you want to use the same recipe to roll them up.
Cook up the sauce and the chicken together, shred the chicken.In a pan, spread sauce at the bottom.Gently heat the tortillas to make them pliable (I wrap in paper towels and zap in the microwave for 30 second).Put a bit of chicken in each tortilla, wrap it up and place it seam-side down into the sauce. Finish rolling 6-8 tortillas in this fashion.Spread remaining sauce on top, scatter shredded cheese on top, and bake at 350F for 30 mins and then broil the top if needed.Or you could mix it up like I’ve listed below.
Don’t forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
