This Instant Pot Green Chicken Enchilada Casserole is a shortcut comfort-food dinner that still delivers big flavor. Tender shredded salsa verde chicken is layered with corn tortillas, green enchilada sauce, and melty Mexican-style cheese to make a stacked, no-roll version of enchiladas—think of it as a Mexican lasagna cooked in your pressure cooker. It’s fast, filling, and perfect for feeding a family or a hungry crowd.
Instant Pot Chicken Enchilada Casserole
This salsa verde chicken enchilada casserole is incredibly simple because there’s no rolling—just layer like a lasagna and let the Instant Pot do the work. The pressure cooker cooks the chicken quickly, then steams the assembled casserole so everything melds together with very little hands-on time and minimal cleanup.
If you enjoy tangy green chile flavors, you’ll love this version. It’s creamy, cheesy, and comforting, and it reheats beautifully for easy lunches or second-night dinners.
Why You’ll Love This Dish
- One-pot ease: Cook and steam in the Instant Pot for fewer dishes and more flavor.
- No rolling required: Layer tortillas, chicken, sauce, and cheese for a simple assembly.
- Cheesy, comforting, and tangy: Salsa verde and green chiles give bright flavor while the cheese keeps it comforting.
- Great for leftovers: Holds up well in the fridge and reheats without losing texture.
Serve with Mexican Rice!
Recipe Shopping List
Here’s what you’ll need to make this casserole. For exact quantities and step-by-step instructions, see the recipe card below.
- Chicken breasts or tenderloins – cooks quickly and shreds easily.
- Canned green chiles – add mild, smoky heat and texture.
- Salsa verde – adds bright, tangy flavor to the chicken.
- Green enchilada sauce – ties the layers together with savory depth.
- Water – used for pressure cooking and to thin sauces if needed.
- Mexican blend shredded cheese – melts smoothly for creamy layers.
- Corn tortillas – hold up well when steamed inside the casserole.
How to Make This Recipe (Overview)
Below is a concise overview of the cooking process. Follow the full recipe card for exact measurements and details.
- Cook the chicken: Place chicken, salsa verde, enchilada sauce, green chiles, and water in the Instant Pot. Pressure cook for 8 minutes, then allow a natural release for 10 minutes.
- Shred the chicken: Remove the chicken, discard all but ½ cup of the cooking liquid, then shred the meat and mix it with the reserved liquid for moist, flavorful filling.
- Assemble the casserole: In a greased, high-sided round pan that fits inside your Instant Pot, layer halved corn tortillas, shredded chicken, enchilada sauce, and cheese. Repeat and finish with sauce and cheese on top.
- Steam the casserole: Cover the pan tightly with nonstick foil (or foil liberally sprayed with cooking spray), add ½–¾ cup water to the bottom of the Instant Pot, place a trivet inside, and lower the pan onto the trivet. Pressure cook on High for 12 minutes, then vent and let the casserole rest 5–10 minutes before serving.
This casserole freezes and reheats well, making it an excellent choice for meal prep or for bringing to a friend or neighbor.
Recipe Tips
- Use non-stick foil or spray foil generously before covering the pan so the cheese doesn’t stick when you remove it.
- Add sautéed bell peppers and onions between layers to make a fajita-style casserole.
- If you don’t have an Instant Pot or need to make a larger batch, the casserole can be baked in the oven; cook times will be longer.
- If the assembled casserole was refrigerated before cooking, add 2–3 extra minutes to the steaming time; if frozen, add 4–5 minutes.
Serve This With
- Instant Pot Mexican Rice
- Homemade Guacamole
- Sour cream, shredded lettuce, diced tomato, and extra salsa verde
- Warm tortillas or chips
Recipe Card
Yield: 6 servings
Prep time: 20 minutes • Cook time: 45 minutes • Total time: about 1 hour 5 minutes
Ingredients
- 1 pound chicken breasts or tenderloins
- 1 can green chiles (adjust amount to taste)
- 1 cup salsa verde
- 1 cup green enchilada sauce, plus an additional 1 cup for assembling
- ¼ cup water for the chicken
- 2 cups Mexican blend shredded cheese
- 12 corn tortillas, halved
- ½–¾ cup water for the Instant Pot when steaming the assembled casserole
Instructions
- Place the chicken, 1 cup salsa verde, 1 cup enchilada sauce, green chiles, and ¼ cup water into the Instant Pot. Close the lid, seal the vent, and pressure cook on Manual/High for 8 minutes. Allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Remove the chicken and set aside. Reserve ½ cup of the cooking liquid and discard the rest. Shred the chicken with two forks or a mixer, then stir the reserved liquid into the shredded chicken to keep it moist.
- Grease a high-sided round pan that fits inside your Instant Pot (a springform pan works well). Cut tortillas in half and place a layer across the bottom. Spoon some enchilada sauce, then a layer of shredded chicken and a layer of cheese. Repeat the layers, finishing with sauce and cheese on top. Cover tightly with nonstick foil or foil sprayed liberally with cooking spray.
- Add ½–¾ cup water to the bottom of the Instant Pot, place a trivet inside, and carefully lower the covered pan onto the trivet (use a foil sling if needed). Close the lid and pressure cook on High for 12 minutes (increase time slightly if the casserole was refrigerated or frozen before cooking). Carefully vent the pressure, then let the dish rest 5–10 minutes to set before removing the foil and serving.
- Top with shredded lettuce, diced tomato, sour cream, extra salsa, or sliced avocado as desired.
Nutrition (estimate per serving)
- Calories: 476
- Total Fat: 21 g (Saturated Fat: 9 g)
- Cholesterol: 114 mg
- Sodium: 1053 mg
- Carbohydrates: 31 g (Fiber: 5 g, Sugar: 5 g)
- Protein: 40 g
Nutrition data is an estimate. If you need precise values for medical reasons, consult a trusted source.
Reader Review
“I love enchiladas — this was easier than the traditional method and absolutely delicious. I learned that using a ceramic dish meant I should increase the cook time slightly. Next time I’ll marinate the chicken first for extra flavor. The kids ate it up — a definite make-again!” — April
