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Instant Pot Salsa Verde Chicken Enchilada Casserole


TIPS FOR MAKING INSTANT POT CASSEROLES:
Use non-stick foil to cover your pan, or you’re cheese will peel off with the foil. If you don’t have non-stick foil, spray it SUPER liberally with cooking spray!

Make this a fajita casserole by layering in some bell peppers that have been sauteed for a few minutes in a skillet.

This can be baked if you don’t have an Instant Pot, or if you need to make a larger batch.



Instant Pot Green Chicken Enchilada Casserole

INGREDIENTS:
SALSA VERDE CHICKEN:
  • 1 pound chicken breasts or tenderloins
  • 1 can green chiles (large or small can depending on how much you like them!)
  • 1 cup salsa verde
  • 1 cup green enchilada sauce
  • 1/4 cup water

ENCHILADA CASSEROLE:
  • 2 cups Mexican blend shredded cheese
  • 1 cup green enchilada sauce
  • 12 corn tortillas

INSTRUCTIONS:
PREPARE THE SHREDDED SALSA VERDE CHICKEN:

  1. Place the chicken, salsa, 1 cup enchilada sauce, water, and chilies into your Instant Pot. Close the lid, shut the vent, and set the timer to manual 8 minutes.
  2. When the timer goes off, let the pot naturally release pressure for 10 minutes, and then vent the remaining pressure. 
  3. Remove the chicken from the pot and discard all but 1/2 cup of the cooking liquid.
  4. Shred the chicken using a stand mixer with the paddle attachment or two forks. Mix in the remaining cooking liquid into the chicken and set aside.


For The Instructions, See Full Recipes>>Instant Pot Salsa Verde Chicken Enchilada Casserole
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