With the busy fall season, comes laziness. Well, at least that’s what it does to me. Having a lazy day in the kitchen is perfectly acceptable, especially when a great meal comes out of it! Such is the case when I just didn’t feel like making a traditional Chicken Enchilada meal. I wasn’t in the mood to stand there filling and rolling up enchiladas and besides, I wanted to try something a bit different. That’s when the idea of preparing it as a casserole came about. This Chicken Enchilada Casser-olé is so easy to make. The layers of seasoned chicken, strips of corn tortillas, and a creamy sauce with tomatoes, corn and black beans make this Chicken Enchilada Casserole a hearty and comforting spin on traditional enchiladas…
So, the odd ingredient in this dish is cream of chicken soup. When I read the ingredient list I questioned making the recipe at all. I’m not really into cream soups but I figured it was worth trying out. I happened to make a condensed cream of chicken soup (with super intense chicken flavor) from scratch using my weekly batch of chicken stock but you’re welcome to go the easy route and use a can of condensed cream of chicken soup from the store. Essentially, the chicken is seasoned with a wonderful mix of seasonings and then shredded so it can be used in the recipe. The easy route? Use an already cooked rotisserie chicken. For the casserole sauce, feel free to add whatever ingredients you’d like to make it a heartier dish. I added black beans, corn and tomatoes, which were adaptations I made to the original recipe. So as you can see, you can adjust and substitute ingredients in this dish to your tastes and truly make it your own.
recipe adapted from AllRecipes
1 rotisserie chicken, deboned and shredded
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 (16 ounce) container sour cream
1 (16 ounce) jar chunky salsa
1 1/2 cup cream of chicken soup (I used homemade, but you can use store bought)
1/4 cup diced onion
3/4 cup canned black beans, drained
1 cup canned sweet corn, drained
2 plum tomatoes, seeded, chopped
6 (12 inch) corn tortillas, cut into strips
4 cups shredded Cheddar cheese
2 stalks green onion, thinly sliced for garnish
In your Instant Pot:
Plug in the IP with insert set in place.
Add 1 cup of water into the IP with the IP trivet set in place.
Layer the bottom of a deep casserole dish or baking dish that fits within your IP with 1/3 tortilla strips. Top with 1/3 cooked chicken, 1/3 bean and corn mixture and 1/3 cheddar cheese. Repeat layering with remaining ingredients.
Press MANUAL and adjust the time to 15 minutes on HIGH pressure.
Once at pressure, the display will reflect 15 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Remove casserole from IP and garnish with green onions; serve hot.
Alternatively, preheat broiler and remove casserole from IP. Broil casserole for a few minutes until cheese is browned to your preference before garnishing with green onions and serving.
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