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3.64 from 176 votes
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
  1. Place the chicken in the Instant Pot and pour the red enchilada sauce overtop.
  2. Place the cover on and seal. Set IP to Meat for 10 minutes. Quick release.
  3. Use two forks to shred the chicken.
  4. Add in half of the cheese, 1 cup of the black olives and all of the sliced tortillas. Stir to incorporate.
  5. Top with remaining cheese and olives.
  6. Cover and cook on the same settings for 3 minutes to melt the cheese. Natural release.
  7. 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 42g65%
Saturated Fat 20g125%
Cholesterol 197mg66%
Sodium 2580mg112%
Potassium 852mg24%
Carbohydrates 42g14%
Fiber 8g33%
Sugar 9g10%
Protein 63g126%
Vitamin A 1899IU38%
Vitamin C 4mg5%
Calcium 698mg70%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.