Instant Pot Chicken Enchilada Lasagna - Ready to Eat 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 mealtime fiesta of flavor.
Ingredients
- 7 ounces Cream of Chicken Soup
- 7 ounces Cream of Celery Soup
- 1 cup Sour Cream
- 2 â…” ounces Mild Green Chiles, Diced, Canned
- â…” teaspoons Cumin
- 3 individual Flour Tortillas (8-inch/Med)
- 1 ¾ cups cook and shred Chicken, Boneless Breasts
- 1 â…“ cups Mexican Cheese, Shredded
- 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?
- **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.**
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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.
- Thaw: In fridge
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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.
- Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
- Create a foil sling to lower the pan onto the trivet inside pot. Lock lid and seal steam nozzle.
- Cook on high pressure for 20 minutes.
- Let pressure release naturally for 10 minutes then quick release any remaining pressure.