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4.17 from 288 votes

Instant Pot Chicken Enchilada Casserole

Greal meal for the whole family!
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Cook Time15 minutes
5 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: Mexican
Method: Instant Pot
Servings: 4
Calories: 798kcal
Author: Corinne Schmitt

Ingredients

  • 3 chicken breasts
  • 2 cups red enchilada sauce
  • 3 cups cheddar cheese grated
  • 1 ½ 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.

Video

Notes

Weight Watchers Freestyle = 3 Points per serving with 4 servings, using low/zero point cheese and sour cream

Nutrition

Calories: 798kcal | Carbohydrates: 42g | Protein: 63g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 197mg | Sodium: 2580mg | Potassium: 852mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1899IU | Vitamin C: 4mg | Calcium: 698mg | Iron: 3mg