Instant Pot Chicken Enchilada Casserole
Greal meal for the whole family!
Servings: 4
Calories: 798kcal
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.
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