Instant Pot Chicken Enchilada Lasagna - Dump and Go Dinner
This Instant Pot enchilada lasagna layers tortillas, a spicy cream sauce, chicken, and cheese together for a warm and bubbly meal you can't wait to dive into. Serve with black beans, tortilla chips, and plenty of salsa for a little dinnertime fiesta of flavor.
Ingredients
- 7 ounces Cream of Chicken Soup
- 7 ounces Cream of Celery Soup
- 1 cup Sour Cream
- 2 ⅔ ounces Mild Green Chiles, Diced, Canned
- ⅔ teaspoons Cumin
- 1 ¾ cups cook and shred Chicken, Boneless Breasts
- 1 ⅓ cups Mexican Cheese, Shredded
- 3 individual Flour Tortillas (8-inch/Med)
- 1 ½ cups Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl, mix soups, sour cream, chiles, and cumin.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- In a bowl, mix soups, sour cream, chiles, and cumin.
- Trim tortillas to fit inside pan.
- In an oven safe pan, layer lasagna-style: soup mixture, chicken, cheese, tortilla. Repeat 2 times, ending with cheese. Cover with foil.
- Create a foil sling to lower the pan onto the trivet inside pot. Lock lid and seal steam nozzle.
- Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
- Cook on high pressure for 20 minutes.
- Let pressure release naturally for 10 minutes.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1/4 of round lasagna Amount Per Serving
- Calories
- 599
- Total Fat
- 34g
- Saturated Fat
- 16g
- Trans Fat
- 0g
- Cholesterol
- 155mg
- Sodium
- 1258mg
- Total Carbohydrates
- 32g
- Fiber
- 0g
- Sugar
- 4g
- Protein
- 38g
- WW Freestyle
- 18
25 Comments
Join the discussionThis recipe is pure comfort food. I didn’t have a springform pan but only a fat daddio. When I looked at the size, I knew I wanted a bigger portion. I cooked in an 11 inch Pyrex dish and it is wonderful. Thanks for the delishious recipe. I have used several of yours and they are great.
Wonderful! So glad you enjoyed this recipe!
What is a fat daddio
Let me beginBy saying that I’m brand new to the instant pot. When you mention Pyrex dish you’re talking about the old school class dish? Also do you know what the sling is I’m not for Milyer with that terminology? This dish looks delicious can’t wait to try it
Pyrex is a brand of oven-safe dishware. You can buy them in store or online from a variety of retailers. No need to specifically have the old dishes – though those would work too! Here’s a post with more information about the pot-in-pot method (including the foil sling you referenced): https://onceamonthmeals.com/blog/series/instant-pot/pot-pot-method-instant-pot/.
Why give tortillas when there are only three layers?
Thanks for catching this. This has been passed along to our MenuBuilder team for updating.
This turned out great when I cooked it the day of assembly, but when it was frozen I had to keep putting it back in for more time because it stayed frozen in the middle.
Sorry to hear that! You might enjoy this post: https://onceamonthmeals.com/blog/series/instant-pot/instant-pot-tips-tricks-201/
I’m planning on trying this tonight. Looks fantastic. just curious as to why the cooking time is the same for fresh and frozen? Shouldn’t the time be longer if frozen? Thanks!
That is a great question Rene! The reason the times are the same is because we take into account the amount of time it takes the Pot to come to pressure.
The Instant Pot will take much longer to come to pressure for the frozen meal than it will for the fresh/thawed version. So while it will only take say 15 minutes to cook, it might take the frozen version 20 minutes to come to pressure, while the fresh/thawed version only takes 5 minutes to come to pressure. So remember that variable when you are trying to have your meal done in time for dinner (when utilizing the Once A Month Meals thaw sheets, these lengthened pressure building times are factored into the quoted time needed for the meal on serving day).
Does that make sense? Let us know if you have any other questions!
So the same time for fresh and frozen then?
That is correct.
As I was reading over this recipe I was confused. In the “make it now” directions, it says to use a sling and lower pan into IP–THEN it says to add water and trivet. Am I really suppose to add them afterwards?
I noticed in the “cooking from frozen” that it had me add the trivet and water first. Hope to get this cleared up. This is the recipe I always make, but I’ve never tried it in an IP. Looking forward to it.
Hey, Lori! It says “Create a foil sling to lower the pan onto the trivet inside pot. Lock lid and seal steam nozzle.” So it’s assuming you’ve already put the trivet in the pot. Did you watch the video? That might help you gain some understanding!
What would the cooking directions be for someone who doesn’t own an Instant Pot?!?
Most of our Instant Pot recipes have been adapted from oven/slow cooker recipes. Here is the link to the original: https://onceamonthmeals.com/recipes/chicken-enchilada-lasagna/
What size instant pot did you use for this? I am wondering if the 7 in springform pan will fit in the 6qt pot?
Our standard size IP that we use is a 6 qt. The 7 inch springform pan should fit just fine in the 6 qt IP.
Can you do this IN the actual pot or you have to do it in a springform? Do you then add water too???
You can’t do this in the inner pot because there is no liquid for it to come to pressure. Plus, you would have a difficult time getting it out without it falling apart. The perk of the springform pan is that it’s easy to remove from the pot, then serve. And yes, when using a springform pan, you will need to add water so the pot will come to pressure and cook. Does that help and make sense?
Just want to clarify- you have to cook the chicken before putting it into the recipe?
Yes, this recipe calls for cooked chicken.
Hello there, I tried this recipe by using a trivet with foil placed on it. 1 cup chicken broth in bottom an lock top. Came out dlish!
Dear Once a Month, I just tried this recipe n it was wonderful. Thanks, Hutch