We're excited to announce some improvements to your meal planning! Learn More

Instant Pot Chicken Enchilada Lasagna

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.
4 Servings Recipe By Pin Print
Instant Pot Chicken Enchilada Lasagna

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)
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 1 ½ cups Water

Freezer Containers

Supplies

  • Foils
  • Labels
  • Springform Pan, 7 Inches

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. In a bowl, mix soups, sour cream, chiles, and cumin.
  3. Trim tortillas to fit inside pan.
  4. In an oven safe pan, layer lasagna-style: soup mixture, chicken, cheese, tortilla. Repeat 2 times, ending with cheese. Cover with foil.
  5. Create a foil sling to lower the pan onto the trivet inside pot. Lock lid and seal steam nozzle.
  6. Place water and trivet inside Instant Pot.
  7. Cook on the manual setting for 20 minutes.
  8. Let pressure release naturally for 10 minutes.

Freeze For Later Cooking 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?

  1. In a bowl, mix soups, sour cream, chiles, and cumin.
  2. Trim tortillas to fit inside pan.
  3. *Use one springform pan per 4 servings*
  4. In oven safe pans, layer lasagna-style: soup mixture, chicken, cheese, tortilla. Repeat 2 times, ending with cheese.
  5. Cover with foil, label and freeze.

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.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  2. Place water and trivet inside Instant Pot.
  3. Place covered pan on trivet.
  4. Cook on the manual setting for 20 minutes.
  5. Let pressure release naturally for 10 minutes.

19 Comments

Join the discussion
  1. This 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.

  2. 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.

  3. 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!

    1. 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!

  4. 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.

    1. 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!

    1. 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?

Leave a Reply

Your email address will not be published.