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I finally converted one of our favorite dinners into an Instant Pot recipe. This Instant Pot Chicken Enchilada Casserole is the perfect way to enjoy this easy dinner during warm weather since you won’t heat up the house running the oven.

Because it’s so easy and has just 5 ingredients, this is one of my most popular Instant Pot chicken recipes. If you enjoy Mexican food and like easy recipes, this one’s for you!

Chicken Enchilada Casserole is one of my easiest dinners to start with so you might be wondering why I wanted to convert it for the Instant Pot. Great question!

The recipe couldn’t get easier, but clean up could! I love instant pot recipes because they really are one-pot meals. When I make this casserole the traditional way, I have to cook the chicken in a separate pan or pot and transfer it to a baking dish. In the Instant Pot, I keep everything in one pot.

How to Make Instant Pot Chicken Enchilada Casserole

With just a few ingredients, this dinner is super easy to prepare and it’s ready in under 30 minutes. Here’s the breakdown with step-by-step photos.

Step 1 – Cook the Chicken

First, we need to cook the chicken. Add the chicken breasts to the Instant Pot and pour the enchilada sauce over them.

Cook on manual high pressure for 10 minutes and quick release the pressure.

Step 2 – Shred the Chicken

The chicken should pull apart easily. Use two forks to shred the chicken right inside the pot. No need to remove the chicken to dirty another dish.

Want to save time? You can use a pre-cooked rotisserie chicken instead.

Step 3 – Add Remaining Ingredients

Next, you’ll add shredded cheese, black olives, and tortillas to the pot. I use flour tortillas but you can use corn tortillas if you prefer!

Stir it all up so everything is mixed together.

Then top with more cheese and black olives.

If you want, you can also add black beans, green chiles and/or corn. This is your dinner, add the things you like! It’s a comfort food dish so add the ingredients you love.

Step 4 – Cook Again

We need to melt the cheese so we pressure cook for an additional 3 minutes and use a natural release.

Dinner’s ready! Just spoon a generous serving onto each plate and top with sour cream and chopped cilantro.

Instant Pot Chicken Enchilada Casserole Recipe

Here’s a printable version of the recipe.

3.63 from 175 votes Print Instant Pot Chicken Enchilada Casserole Cook Time 15 mins Total Time 20 mins Greal meal for the whole family! Course: Dinner Cuisine: Mexican Keyword: breakfast casserole, chicken enchilada casserole, easy dinner, instant pot Servings : 4 Calories : 798 kcal Author : Wondermom Wannabe Ingredients 3 chicken breasts

2 cups red enchilada sauce

3 cups cheddar cheese grated

1 1/2 cups black olives sliced

10 corn tortillas cut into strips

Sour cream optional garnish

Cilantro optional garnish Instructions Place the chicken in the Instant Pot and pour the red enchilada sauce overtop. Place the cover on and seal. Set IP to Meat for 10 minutes. Quick release. Use two forks to shred the chicken. Add in half of the cheese, 1 cup of the black olives and all of the sliced tortillas. Stir to incorporate. Top with remaining cheese and olives. Cover and cook on the same settings for 3 minutes to melt the cheese. Natural release. Serve with a dollop of sour cream and a sprinkle of chopped cilantro. Recipe Video Recipe Notes Weight Watchers Freestyle = 3 Points per serving with 4 servings, using low/zero point cheese and sour cream Nutrition Facts Instant Pot Chicken Enchilada Casserole Amount Per Serving Calories 798 Calories from Fat 378 % Daily Value* Fat 42g 65% Saturated Fat 20g 125% Cholesterol 197mg 66% Sodium 2580mg 112% Potassium 852mg 24% Carbohydrates 42g 14% Fiber 8g 33% Sugar 9g 10% Protein 63g 126% Vitamin A 1899IU 38% Vitamin C 4mg 5% Calcium 698mg 70% Iron 3mg 17% * Percent Daily Values are based on a 2000 calorie diet.

No Instant Pot? No Problem!

I’ve been making this chicken enchilada casserole for years, long before I had an Instant Pot . Follow these instructions to make it in a slow cooker.

To bake it in the oven, put the chicken breasts in a saucepan and cover with water. Place over medium heat and bring to a boil and then simmer for an additional 10-12 minutes (until chicken is no longer pink). Shred the chicken. Then layer the ingredients in a 13 x 9 inch casserole dish in this order:

1/2 the chicken

1 cup enchilada sauce

1/2 the tortilla strips

2 cups cheese

1 cup black olives

remaining chicken

1 cup enchilada sauce

remaining tortilla strips

1 cup cheese

1/2 cup black olives

Cover with foil and bake at 375 degrees F for 40 minutes. Remove foil and bake 10 more minutes. Let cook for 10 minutes before serving.

I hope your family loves this Instant Pot Chicken Enchilada Casserole as much as we do!

More Instant Pot Resources

Love your Instant Pot? Find more Instant Pot Recipes here. And check out my favorite Instant Pot Hacks.

Do more with your Instant Pot with these helpful Instant Pot Accessories: