My take on a chicken enchilada casserole- because who has time to roll up enchiladas?

So, this year for Christmas I finally got an instant pot and I absolutely LOVE it! It makes cooking with a toddler in the house so much easier and more probable! The fact that you can cook frozen solid chicken breasts in just about 20 minutes is amazing to me, I especially love that it doesn’t taste like boiled chicken… you know the taste in talking about. Pressure cooking is supposed to be better for you or something like that, however, that doesn’t exactly apply to this recipe. This is one of my ‘go to’ dishes because it doesn’t require a side dish. Now, if you’re a parent I don’t even have to explain the importance of ‘no side dish’ to you. If you’re not a parent though, I’ll tell you that if you have plenty of time to make and enjoy a side dish…. enjoy it now because if you intend on having children, you won’t have that luxury. Since my daughter started walking, I can’t even make a bowl of cereal without her grabbing my pants and whining ‘mamaaaaa’ the entire time, don’t get me wrong, I wouldn’t trade her for the whole world! However, let me tell you that people are NOT lying to you when they say that you’ll never eat another hot meal after you have kids, I didn’t take it seriously, but for real, people, my food is almost always cold and my cereal is soggy. All my complaining aside, I really do love being a mama. Now that I’ve vented let’s talk more about this recipe! This one is a rendition of the sour cream enchiladas that my mother in law makes, they’re amazing! I’m actually one of the few people who will tell you that I’m blessed to have two mother in laws, I thankfully have an amazingly great relationship with my in laws. Anyway, I’ve rambled enough about my life, so let’s get down to the recipe you’re really here for.

Chicken Enchilada Casserole w/ Salsa Verde

Ingredients

1.1 lb chicken breasts

2. 1 can of original rotel tomatoes and chilies

3. 8 oz. block of cream cheese

4. 32 oz of salsa verde enchilada sauce

5. Tortilla shells, you can use flour, corn or wheat shells for this as long as they’re soft

6. 1 tbsp cumin

7. 1 tbsp salt (use salt to taste)

8. 1 tbsp chili powder

9. 2 lbs shredded Mexican blend cheese

10. 1 tbsp onion powder

11. 1 tbsp garlic powder

Instructions

1. Put chicken, rotel, cream cheese and seasonings in instant pot under high pressure for 25 minutes (crock pot time is on high for 2 hours or low for 4 hours)

2. After chicken is cooked fully, remove the chicken and shred it completely

3. Place the shredded chicken back in the pot and mix it well with the other ingredients

4. In a 9×13 casserole dish cover the bottom with tortilla shells and layer enchilada sauce, then chicken mixture, and finish with cheese

5. Repeat the layers until chicken mixture is gone and top with cheese

6. Bake at 425 for about 20 minutes to heat all the way through and brown cheese on top

Notes;

I like to serve this with sour cream on the side

Refried beans or rice would be a great side dish

Enjoy!

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