Mexican Fusion Green Chicken Enchilada Casserole made in the Instant Pot was given 5 stars and a Family Favorite 30 Minute Meal. Made with Chicken, Pasta, Enchilada Sauce, Cheese, and Seasonings. Topped with Tomatoes, Sour Cream, Avocado and all your favorites.
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.
Notes
Chicken Tenders VS Sliced Chicken BreastsUse 6-7 Chicken Tenders or Slice 1 ½ Lbs Chicken Breasts for even pressure cookingSubstitutions:Green Bell Peppers for Diced Green Chilies Choose Hot, Medium or Mild Enchilada Sauce and Diced Green Chilies for desired heat.