Did I mention that the only cooking items I brought on my move to LA were my air fryer, 1 pan, and my Instant Pot? Well, this Instant Pot does it all, so why bother with additional cooking gadgets?
Last night I made, hands down, the BEST homemade enchilada sauce I have ever made! Sure, I might be a Midwesterner who hasn’t ever made enchilada sauce before, but enchiladas are one of my favorite foods! So although my culinary skills might not be up to pro status, my making yummy 😋 edible meals for me and my toddler skills seem to be on point!
I started with a pretty simple recipe with positive reviews from here:
I didn’t have chicken stock, though, so I added water and 2tbs of better than bouillon instead. It came or DELICIOUS! And the best part? I made it in the same pot I’d be doing the casserole in!
So the casserole was nothing fancy. I took 5 (though I highly recommend 8-10) small flour (feel free to use corn) tortillas and cut them up into bite-sized pieces my toddler would eat. But really–you could simply halve them or quarter them if you preferred.
Now remember that Salsa Chicken I made the other day? Well, here is where the leftovers come in! I tossed in the remaining shredded chicken (about 1 and 1/2 to 2 cups), the tortillas, and about 1 to 1 and 1/2 cup of cheese. If I’d had olives on hand, I would have tossed those in, too!
Stir, seal & cook on manual high for 3 minutes to melt the cheese. Serve with your favorite enchilada toppings like sour cream, olives, or even more shredded cheese!
And because I’m doing the single mom thing, I filled a few 8oz containers to pop in the freezer for individual meals at a later time 🙂
Instant Pot Enchilada casserole
Ingredients
- 1-2 cups of enchilada sauce (recipe for easy homemade sauce above!)
- 8-10 fajita size flour or corn tortillas cut into whatever size you like (feel free to use more or less tortillas–it’s your casserole!)
- 1-2 cups of shredded chicken
- 1-2 cups of shredded fiesta mix cheese
- Optional: olives, sour cream, or other enchilada toppings
Directions
All of the recipes I am sharing will include some room for tweaking the ingredients to your preferences. Sometimes when we cook new things, we get so caught up on having the perfect amount of the perfect ingredients that we miss out on making something totally yummy and saving money at the same time.
- Add desired quantity of each ingredient to the instant pot and stir. If it seems too saucy, add more tortillas. If it seems too dry, add more sauce!
- Seal the instant pot and cook on manual high for 3 minutes with a quick pressure release. You’re just melting the cheese, here.
- Serve with optional toppings!
OC to LV 