Instant Pot Salsa Verde Chicken Enchilada Casserole
If you’re looking for a quick and satisfying meal that bursts with flavor, your search ends here. The Instant Pot Salsa Verde Chicken Enchilada Casserole is an absolute game-changer, perfect for busy weeknights or a cozy weekend dinner. With tender chicken, zesty salsa verde, and layers of cheesy goodness, this dish will have your family coming back for seconds (or thirds!).
What makes this dish even more appealing? It’s all made in one pot, which means less time spent cleaning up and more time enjoying your delicious creation. The combination of green chiles, enchilada sauce, and corn tortillas makes every bite a fiesta for your taste buds. So, let’s dive into this scrumptious recipe that will make your kitchen smell divine!
The Upside of Instant Pot Salsa Verde Chicken Enchilada Casserole
One of the best parts about making an Instant Pot Salsa Verde Chicken Enchilada Casserole is how easy it is to prepare. The Instant Pot not only speeds up the cooking process but also locks in flavors and moisture, resulting in juicy chicken that practically falls apart. Here are a few benefits of this dish:
– **Time-Saver**: This recipe takes less than an hour from start to finish, making it perfect for busy evenings.
– **Versatile**: Feel free to customize the recipe with your favorite ingredients. Add beans, corn, or other veggies for extra nutrition.
– **Flavor Explosion**: The combination of salsa verde and green enchilada sauce adds a tangy twist that elevates the dish to new heights.
– **One-Pot Wonder**: Less mess means more time to enjoy your meal with family and friends.
Ingredients at a Glance
To whip up this delightful casserole, gather the following ingredients:
- 1 pound chicken breasts or tenderloins
- 1 can green chiles (use a large or small can depending on your spice preference!)
- 1 cup salsa verde
- 1 cup green enchilada sauce
- 1 cup water
- 2 cups Mexican blend shredded cheese
- 12 corn tortillas
What’s in the Gear List
Before you get started, make sure you have the following gear on hand:
- Instant Pot: The star of the show that cooks everything to perfection.
- Cutting board and knife: For prepping your chicken and other ingredients.
- Measuring cups: To ensure you have just the right amount of each ingredient.
- Spatula: Perfect for mixing and layering your casserole.
- Oven-safe dish (optional): If you choose to bake your casserole for a crispy top!
Instant Pot Salsa Verde Chicken Enchilada Casserole: Step-by-Step Guide
Ready to make this easy and flavorful casserole? Follow these simple steps:
Step 1: Prepare the Chicken
Start by seasoning your chicken breasts or tenderloins with salt and pepper. You can also add cumin or paprika for an extra flavor kick.
Step 2: Sauté the Chicken
Set your Instant Pot to the sauté function. Add a splash of oil, and once it’s hot, add the chicken. Sauté for about 3-4 minutes on each side until golden brown. Remove the chicken and set it aside.
Step 3: Add the Base Ingredients
In the same pot, add the green chiles, salsa verde, green enchilada sauce, and water. Stir to combine and scrape up any brown bits from the bottom for added flavor.
Step 4: Layer the Ingredients
Return the chicken to the pot. Next, layer the corn tortillas over the chicken. You can tear them into pieces to fit better if necessary. Pour any remaining sauce over the tortillas and sprinkle with 1 cup of shredded cheese.
Step 5: Pressure Cook
Close the lid and set the Instant Pot to pressure cook on high for 10 minutes. Once the cooking time is up, allow it to naturally release for 5 minutes before performing a quick release for any remaining pressure.
Step 6: Add the Finishing Touches
Open the lid and carefully remove the chicken. Shred it using two forks, then return it to the pot. Mix everything together gently. Add the remaining cheese on top and allow it to melt while the casserole sits for a few minutes.
Step 7: Serve and Enjoy
Scoop servings onto plates, and garnish with fresh cilantro, avocado slices, or a dollop of sour cream if desired. Enjoy your Instant Pot Salsa Verde Chicken Enchilada Casserole!
Nutrition-Minded Tweaks
If you’re looking to make this dish even healthier, consider the following adjustments:
- Use Whole Wheat Tortillas: They add fiber and nutrients without sacrificing flavor.
- Lean Chicken Cuts: Opt for chicken tenderloins rather than breasts for lower fat content.
- Low-Sodium Sauces: Choose low-sodium salsa verde and enchilada sauce to control salt intake.
- Extra Veggies: Add black beans, corn, or spinach to boost the nutritional profile.
Steer Clear of These
When preparing your Instant Pot Salsa Verde Chicken Enchilada Casserole, avoid the following pitfalls:
- Overcooking the Chicken: This can result in dry, tough meat. Stick to the recommended cooking time.
- Skipping the Water: The Instant Pot needs liquid to create steam. Don’t forget to add it!
- Using Flour Tortillas: They tend to get too soggy in the Instant Pot. Stick with corn tortillas for the best texture.
Keep-It-Fresh Plan
This casserole is perfect for meal prep and keeping leftovers fresh. Here’s how:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Freeze: You can freeze portions of the casserole for up to 3 months. Just thaw in the fridge overnight before reheating.
- Reheat: Warm in the microwave or in an oven-safe dish at 350°F until heated through.
Your Questions, Answered
Can I use frozen chicken for this recipe?
Yes! You can use frozen chicken, but you will need to increase the cooking time to 15-20 minutes depending on the thickness of the chicken pieces. Make sure to add the same amount of liquid.
What can I substitute for green enchilada sauce?
If you don’t have green enchilada sauce, you can use a homemade version or substitute with more salsa verde for a similar flavor profile.
Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole a day ahead and store it in the fridge. When ready to cook, just press the pressure cook button and enjoy the convenience!
Is this recipe gluten-free?
Yes, as long as you use gluten-free corn tortillas and check your salsa verde and enchilada sauce for gluten-free labeling, this dish can be gluten-free!
Ready, Set, Cook
Now that you have all the information you need, it’s time to roll up your sleeves and get cooking! The Instant Pot Salsa Verde Chicken Enchilada Casserole is not only a breeze to make, but it’s also a delightful way to bring the family together for a hearty meal. With its layers of flavor and comforting warmth, this dish is sure to become a staple in your household.
So, gather your ingredients, plug in your Instant Pot, and get ready to create a culinary masterpiece that will impress everyone at the dinner table. Happy cooking!
Instant Pot Salsa Verde Chicken Enchilada Casserole
Ingredients
Equipment
Method
- Step 1: Prepare the Chicken - Start by seasoning your chicken breasts or tenderloins with salt and pepper. You can also add cumin or paprika for an extra flavor kick.
- Step 2: Sauté the Chicken - Set your Instant Pot to the sauté function. Add a splash of oil, and once it’s hot, add the chicken. Sauté for about 3-4 minutes on each side until golden brown. Remove the chicken and set it aside.
- Step 3: Add the Base Ingredients - In the same pot, add the green chiles, salsa verde, green enchilada sauce, and water. Stir to combine and scrape up any brown bits from the bottom for added flavor.
- Step 4: Layer the Ingredients - Return the chicken to the pot. Next, layer the corn tortillas over the chicken. You can tear them into pieces to fit better if necessary. Pour any remaining sauce over the tortillas and sprinkle with 1 cup of shredded cheese.
- Step 5: Pressure Cook - Close the lid and set the Instant Pot to pressure cook on high for 10 minutes. Once the cooking time is up, allow it to naturally release for 5 minutes before performing a quick release for any remaining pressure.
- Step 6: Add the Finishing Touches - Open the lid and carefully remove the chicken. Shred it using two forks, then return it to the pot. Mix everything together gently. Add the remaining cheese on top and allow it to melt while the casserole sits for a few minutes.
- Step 7: Serve and Enjoy - Scoop servings onto plates, and garnish with fresh cilantro, avocado slices, or a dollop of sour cream if desired. Enjoy your Instant Pot Salsa Verde Chicken Enchilada Casserole!
Notes
- Customize with your favorite ingredients like beans or corn!
- Use whole wheat tortillas for added fiber.
- Store leftovers in an airtight container for up to 3-4 days.
