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Pressure Cooker {Instant Pot} Chicken Enchilada Casserole

When you want an easy dinner that the whole family will love, look no further than this Pressure Cooker {Instant Pot} Chicken Enchilada Casserole! Make ahead of time and freeze for a quick weeknight meal!over head picture of chicken enchilada casserole on a black plate topped with salsa, sour cream and avocado slices on the side.

If my personal social media feeds are any indication, everyone was going nuts on Black Friday and Cyber Monday grabbing up all the good deals on Pressure Cookers and Instant Pots! I got mine last year and have been testing it out for all kinds of recipes while trying to decide on times when I feel pressure cooking is preferable to slow cooking. One nice feature I’ve found when using an Instant Pot is that you can cook food from frozen. Nice when you are in a crunch and need to get dinner on the table! This Pressure Cooker {Instant Pot} Chicken Enchilada Casserole is a perfect example of a dish you can make ahead and freeze. But, the possibilities are endless when it comes to this awesome feature!

Pull these out of the freezer and have them on the table in no time at all:

  • chicken breasts
  • ground beef
  • roasts
  • make ahead frozen soups and casseroles

 

circular pan with prepared chicken enchilada casserole, topped with cheese

I’m a big advocate of meals that can be prepped ahead and frozen (you can check out my meal plans on my Garnished Plate site) because they save you time, stress and money! But one big requirement for me is that the amount of work to get it on the table on those busy days has to be easy and minimal.

Circular pan of prepared chicken enchilada casserole topped with cheese placed inside the Instant Pot.

And here comes a new way I’ve found to make that happen! Make up a casserole in one of these awesome cheesecake pans! Freeze it and then you can toss the whole thing right into the pressure cooker and have it done in practically minutes. Get yourself an Instant Pot too and you’ll be having dinners like this in no time. It really is that easy!

Silver pan on a silver plate of cooked chicken enchilada casserole with melted cheese on top.

This was so much quicker than trying to cook from frozen in the oven and so much easier than remembering to thaw out the casserole the day before. If you have a Mexican food craving, this layered goodness will hit the spot! Have a couple of these on hand and when those inevitable days happen where nothing goes as planned, at least you will know warm dinner will be on the table with minimal effort!

Try these Add-On’s to complete this chicken enchilada casserole!

Enjoy this Pressure Cooker {Instant Pot} Chicken Enchilada Casserole today!

Pressure Cooker {Instant Pot} Chicken Enchilada Casserole

Jennifer Draper
When you want an easy dinner that the whole family will love, look no further than this Pressure Cooker {Instant Pot} Chicken Enchilada Casserole! Make ahead of time and freeze for a quick weeknight meal!
3.60 from 30 votes
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 321 kcal

Equipment

  • 6 Quart Instant Pot
  • Cheesecake Pan

Ingredients
  

  • 2 cups shredded rotisserie chicken
  • 15 oz canned black beans drained and rinsed
  • 1 cup frozen corn kernels
  • 1 tablespoon taco seasoning
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 4 oz canned diced green chilis
  • 9 corn tortillas 6 inch
  • 1 cup shredded Monterrey jack cheese

Instructions
 

  • Mix together chicken, taco seasoning, corn and black beans
  • Melt butter in saucepan over medium high heat
  • Whisk in flour until smooth
  • Slowly whisk in broth and bring to a simmer for 4-5 minutes until thickened
  • Stir in sour cream and green chilis until smooth and remove from heat
  • Place 1/4 cup sauce in bottom of round cheesecake pan with removable bottom that will fit in pressure cooker
  • Add 3 tortillas, cut to fit if needed
  • Add half of chicken filling on top
  • Top with 3 additional tortillas
  • Top with remaining filling and sauce, then with final 3 tortillas
  • Top with cheese
  • Freeze for up to 3 months until ready to cook
  • Place 1 cup water in bottom of pressure cooker
  • Add trivet and place frozen casserole in pan on top
  • Set to high pressure for 20 minutes and allow natural pressure release for 10
  • Remove casserole carefully from pot with tongs or potholders
  • Allow to rest 10 minutes before slicing and serving

Nutrition

Calories: 321kcalCarbohydrates: 40gProtein: 14gFat: 13gSaturated Fat: 7gCholesterol: 32mgSodium: 545mgPotassium: 469mgFiber: 9gSugar: 1gVitamin A: 385IUVitamin C: 11mgCalcium: 225mgIron: 3mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer

chicken enchilada casserole topped with salsa, sour cream, with avocado on one side and a black for on the other.

24 Comments

  1. Recipe looks yummy but SHOULD make it clear that you need additional accessories to make this at the TOP of the recipe. I purchased all the ingredients to make this and realized I need a cheesecake pan (which I would argue MOST people done have unless they really love baking). Not cool. That’s why people are complaining it’s not a true IP recipe because it requires more than just the IP to make and isn’t clear.

  2. I have an 8 quart Instant Pot. What size cheesecake pan would you recommend? I love the thought of being able to make these and having them on hand to cook straight from the freezer! But I’m an Instant Pot newbie and not really sure what I’m doing!

    1. Hi Tami, I’m not sure why you are leaving a one star rating and I’m afraid I don’t understand your comment. As you can see via the photos and read via the recipe, this was actually made in my Instant Pot. Would you care to elaborate so that I can better assist you?

      1. Hi Vicki! I’d like to address and fix as needed, but I’m not sure what you mean since this was cooked in an IP as you can see in the photos? I’d welcome your feedback! Thanks!!

  3. If I am cooking to eat immediately, can I just make it in the pot or do I still need to use the cheesecake pan? I don’t have the accessories yet, but I am REALLY wanting to eat this… NOW. lol

  4. The directions don’t say anything about the beans…did you mix them in with the chicken & corn?
    Also, you have 9 tortillas listed in the ingredients but in the directions you’re only using 6 tortillas.
    What would the cook time be if not frozen first?

    1. Hi Sue!! Thank you so much for bringing this to my attention! The recipe got deleted the first time I wrote it up and I was rushing to get it fixed. I’ve updated it now with the additional instructions. To cook if not frozen, I would start with 10 minutes on high pressure. Everything else the same!

  5. Enchiladas are a favorite in our house, so I know I’ll be making this. Thanks for the recipe! Suppose I wanted to make it to serve right away, without freezing it first–what do you think the cook time would be? I don’t have enough experience with my pressure cooker to trust myself to guess.

  6. 5 stars
    What the what! Freezer to pressure cooker! SIGN ME UP!!! What do you think of trying to put two layers of pans in an 8 quart instant pot? One 7 inch pan wouldn’t be enough food for my big family…

    1. Hi Melissa!! I think that would work, just make sure you have a low trivet so that both pans will fit! Maybe a few more minutes to cook just to make sure you get all the way through those layers?

3.60 from 30 votes (29 ratings without comment)

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