Green Chile Enchilada and Pasta fusion come together in this Instant Pot Green Chicken Enchilada Casserole and it’s DELICIOUS! Spice this recipe up or keep it Mild. You and the family will adore this 30 Minute Meal.
Chicken Enchilada Casserole Recipe
Casseroles are Family Favorite Recipes and this recipe is no different. I’ve tested this recipe many many times until I got it perfect. I’m going to share with you how to make this Enchilada Casserole for your family too. And trust me, they are going to love it!
This recipe is made with either Chicken Tenders or sliced Chicken Breasts and cooks all in one pot making this a 30 Minute Meal. And here is the best part… Top this Enchilada Casserole with your favorite toppings from Sour Cream, Tomatoes, Olives, Cheese, and even Avocado or Guacamole. Yum!
Ingredients for Chicken Enchilada Casserole
- Chicken Tenders or Chicken Breasts
- Chicken Broth
- Diced Green Chilies
- Onions
- Heavy Cream
- Pasta
- Salt
- Pepper
- Cumin
- Chili Powder
- Garlic Powder
- Fiesta Blend Cheese
- Green Enchilada Sauce
Garnish
- Tomatoes
- Olives
- Sour Cream
- Cheese
- Avocado
- More!
How to Make using an Instant Pot Pressure Cooker
- Heat Instant Pot to Saute and wait until it reads ‘hot’
- Add butter and diced onions. Saute for 3-4 minutes.
- Saute Diced Green Chilies with Onions for 1 more minute
- Add Chicken Broth and deglaze the bottom of the Instant Pot to lift any stuck bits
- Add Pasta and stir
- Pour Heavy Whipping Cream on top. Do Not Stir.
- Place Chicken Tenders or Sliced Chicken Breasts on top
- Sprinkle with Salt, Pepper, Cumin, Garlic Powder, and Chili Powder
- Close Lid and set to Pressure Cook for 5 minutes with 5-minute Natural Pressure Release
- Release remaining pressure and remove chicken. Make sure chicken has reached an internal temperature of 165 degrees
- Using forks shred chicken
- Add Green Enchilada Sauce and Cheese. Stir to mix with pasta
- Sprinkle remaining cheese on top and melt under the broiler in the oven.
- Top with diced Tomatoes, Sour Cream, Olives, Avocado, or Guacamole.
We love quick and delicious meals in the Devour Dinner Kitchen, so make sure to also take a look at this Enchilada Meatball Casserole. It’s a favorite for so many and has been a very popular recipe too.
What is Green Enchilada Sauce made of?
Green Enchilada Sauce or Verde Enchilada Sauce is made mostly of tomatillos, green chilies, onions and garlic. Green Enchilada Sauce can give a variety of heat from Mild to Hot.
How to make Green Enchilada Sauce less spicy?
To tone down Green Enchilada Sauce add Sour Cream or Plain Greek Yogurt.
I prefer to use Mild Diced Green Chilies as well as Mild Green Enchilada Sauce. Combined they give off enough heat and spice. But feel free to up the heat with Medium or even Hot ingredients.
What can I substitute for Green Chilies
A perfect substitution for Green Chilies is using Green Bell Peppers. You could also omit Green Chilies all together if you prefer less spice.
I am not a huge fan of heat. I prefer flavor over heat. To me, this recipe brings many flavors and it’s delicious. I love the bonus of enjoying pasta in this recipe too. It’s a fun change to a traditional recipe. My family of boys loved it and have asked to have it again and again.
That’s a Mom Win right there! When everyone cleans their plates and goes back for more, I’m thrilled.
Favorite 30 Minute Meals
- Instant Pot Mongolian Beef
- Chicken Cordon Bleu
- Teriyaki Meatballs
- 30 Minute Beef Teriyaki Recipe
- Instant Pot Sweet and Sour Chicken is Proven Family Favorite
Green Chicken Enchilada Casserole
Ingredients
- 1 ½ lbs Chicken Tenders Or Breasts Sliced
- 8 oz Pasta
- 1 ¾ Cup Chicken Broth
- ¾ Cup Heavy Whipping Cream
- 2 Tbs Butter
- ½ Cup Onions Diced
- 1 Can Diced Green Chillies 4oz
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Cumin
- ½ teaspoon Chili Powder
- ½ teaspoon Onion Powder
- 1 Cup Green Enchilada Sauce
- 1 Cup Cheddar Cheese *Divided
Garnish
- Tomato
- Olives
- Sour Cream
- Cilantro
- Avocado
- Cheese
Instructions
- Heat Instant Pot to Saute and wait until it reads ‘hot’
- Add butter and diced onions. Saute for 3-4 minutes.
- Saute Diced Green Chilies with Onions for 1 more minute
- Add Chicken Broth and deglaze the bottom of the Instant Pot to lift any stuck bits
- Add Pasta and stir
- Pour Heavy Whipping Cream on top. Do Not Stir
- Place Chicken Tenders or Sliced Chicken Breasts on top
- Sprinkle with Salt, Pepper, Cumin, Garlic Powder, and Chili Powder
- Close Lid and set to Pressure Cook for 5 minutes with 5-minute Natural Pressure Release
- Release remaining pressure and remove chicken. Make sure chicken has reached an internal temperature of 165 degrees
- Using forks shred chicken
- Add Green Enchilada Sauce and ¾ Cup Cheese. Stir to mix with pasta
- Top with additional cheese and melt in Oven *Optional
- Garnish with diced Tomatoes, Sour Cream, Olives, Avocado, or Guacamole.
Irene Coker
I made this last week and it was amazing! My husband loved it as well. I served sour cream over the top and it was delicious!
Mary Jurgensen Halpern
My picky husband liked this dish!! I omitted the green chilli's and used canned coconut cream instead of heavy whipping cream. Probably due to these subs, it appeared a bit runny when adding cheese & enchilada sauce, so I reduced enchilada sauce so to appr. 1/2 cup.
Devour Dinner
Hi Mary! Thanks for the fantastic review on the Instant Pot Green Chicken Enchilada Casserole. Sounds like you made some great substitutions. As with many recipes in the Instant Pot, the sauce will thicken as the ingredients cool.