Can I freeze this casserole?

Absolutely, Let it cool completely, then portion into freezer-safe containers. It keeps beautifully for up to 2 months. Thaw overnight in the fridge before reheating - I add a splash of water or extra sauce when warming to keep it moist.

How can I make it spicier?

Oh, I love this question. Try using hot enchilada sauce instead of mild, or add a diced jalapeño with the onions. My secret weapon? A teaspoon of chipotle powder mixed into the spices - smoky heat perfection. If you want more ideas on spicy foods , check this out.

Can I use raw chicken instead of cooked?

You bet, Just add 1/2 cup broth and increase pressure time to 10 minutes. Shred the chicken right in the pot after cooking - it soaks up all those amazing flavors.

Why do the tortillas go on top?

This genius trick prevents them from getting mushy. The steam softens them just enough while keeping some texture. If you prefer softer tortillas, stir them into the mixture halfway through cooking.

What if I don't have an Instant Pot?

No worries, Layer everything in a baking dish and bake at 375°F for 25 minutes. You'll miss the 5-minute magic, but it still tastes incredible. For more lazy dinner ideas , see here.

5-Minute Instant Pot Chicken Enchilada Casserole Magic -

Name: 5-Minute Instant Pot Chicken Enchilada Casserole Magic
Prep time: 10 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 1 can enchilada sauce (10 oz); 1 can black beans, drained and rinsed (15 oz); 1 cup corn kernels; 1 cup shredded cheese; 6 corn tortillas, cut into strips; 1/2 cup diced onions; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp garlic powder; 1/2 tsp salt

5-Minute Instant Pot Chicken Enchilada Casserole Magic

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and easy Instant Pot chicken enchilada casserole that brings comfort food to your table in no time.

Author: RecipeZest
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Main Course
Method: Pressure Cooking
Cuisine: Mexican
Diet: Low Lactose

Ingredients

Scale

2 cups cooked chicken, shredded
1 can enchilada sauce (10 oz)
1 can black beans, drained and rinsed (15 oz)
1 cup corn kernels
1 cup shredded cheese
6 corn tortillas, cut into strips
1/2 cup diced onions
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

Add the shredded chicken, black beans, corn, onions, and spices to the Instant Pot.
Pour the enchilada sauce over the mixture and stir to combine.
Layer the tortilla strips on top.
Sprinkle the shredded cheese evenly over the tortillas.
Close the lid and set the Instant Pot to manual high pressure for 5 minutes.
Allow natural pressure release for 5 minutes, then quick release any remaining pressure.
Serve hot with optional toppings like sour cream or cilantro.

Notes

Use rotisserie chicken for a quicker prep.
Adjust spice levels to your preference.
Store leftovers in an airtight container for up to 3 days.

Find it online: https://recipeszest.com/instant-pot-chicken-enchilada-casserole-recipe/