Instant Pot Sour Cream Chicken Enchilada Casserole Food

INSTANT POT SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Place black olives, green chiles, chipotle chili powder, oregano, salt and chicken broth in the Instant Pot. Stir to combine and place frozen chicken breasts into the broth mixture.
• Lock Instant Pot lid in place making sure the venting valve is sealed.
• Cook on high pressure for 3 minutes.
• When the cooking time is up, allow the pressure to release naturally for 18 minutes, then do a quick pressure release and when the pressure pin drops, remove the lid.
• Remove the chicken from the broth and place on a cutting board. Allow to cool for a few minutes and cut or shred into bite-sized pieces.
• Set Instant Pot on "Saute" mode and bring broth to a simmer.
• In a small bowl, mix the cornstarch with the sour cream until smooth and whisk into the simmering broth. Whisk until smooth and bring to a simmer. Cook until thickened-- about 1 minute and stir in the chicken and tortilla pieces. Cook for 1 minute longer and turn off the Instant Pot.
• Sprinkle cheese over the top of the casserole and cover with the lid until the cheese is melted.

INSTANT POT SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Add chicken into Instant Pot. Sprinkle in the salt, pepper, smoked paprika, oregano, cumin, chili powder, garlic powder and onion powder. Stir to coat the chicken in the seasonings.
• Pour in the broth and green chilies.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
• In a small bowl stir the flour into the melted butter until smooth and creamy.
• Move chicken to a cutting board.
• Turn Instant Pot to sauté setting. Stir the flour mixture into the Instant Pot to thicken the sauce. While the sauce is thickening, chop or shred the chicken. Return the chicken into the pot.
• Turn off Instant Pot. Stir in the sour cream, tortillas and cheese.
• Scoop onto plates and serve topped with fresh salsa.

DELICIOUS SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Add butter to large skillet or pot and add diced onion. Cook until tender.
• Add chicken tenders and 1 cup chicken broth to same pot with cooked onion.
• Cook approximately 20 minutes on medium heat until chicken is done.
• Cut chicken into bite size pieces and put back in pot.
• Add 2 cans of cream of chicken soup, 1 cup of milk, sour cream, green chiles (drained), garlic powder and pepper; and 1 cup of cheese. Heat until everything is mixed and melted.
• In greased casserole dish, layer 6-8 corn tortillas (or flour, your preference).
• Then add half of the Sour Cream Soup/Chicken mixture.
• Sprinkle with a little cheese (1/2 cup)
• Add another layer of 6-8 tortillas, the rest of the sauce mixture and the rest of the cheese.
• Cover with foil and Cook in 350 degree oven for approximately 45 minutes.
• You can make this lower in fat by using the reduced fat soup and reduced fat or fat free sour cream, as well as reduced fat cheese.
• Before serving, you can add a few chives for garnish. Looks nice.

SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Boil chicken, cool and shred into bite-size pieces.
• Place chicken, soup, sour cream, green chilies and olives (optional) in a bowl and mix well.
• Cut tortillas in ½ or ¼ (your preference) and layer on the bottom of a greased (spray with cooking spray) casserole dish so entire bottom is covered.
• Spoon 1/3 mixture on top of tortillas
• Top with 2-3 oz shredded cheese (enough to cover chicken mixture).
• Repeat tortilla, chicken filling and cheese layers two times
• Bake at 350°F until cheese is melted and casserole is heated through; approximately 30-45 minutes.
• Note: Depending on the desired thickness of the casserole you can use a 9x13 or 8x8 baking dish.
• *This can also be made with corn tortillas however they will be a little chewy*.