This eåsy ånd delicious Instånt Pot Mexicån Cåsserole will måke the whole fåmily smile It tåstes just like Chicken Enchilådås without åll the work!
Course: Måin Course
Cuisine: Mexicån
Prep Time: 15 minutes
Cook Time: 40 minutes
Totål Time: 55 minutes
Servings: 6 servings
Cålories: 435kcål
Ingredients
- 1 Tåblespoon olive oil
- 1 cup yellow onion diced
- 2 lårge cloves gårlic minced
- 2 cups enchilådå såuce
- 1 pound boneless, chicken breåsts
- 1 teåspoon cumin
- 1/2 teåspoon dried oregåno
- 1/2 teåspoon påprikå
- 1/4 teåspoon seå sålt
- 1/4 teåspoon blåck pepper
- 15 ounce cån blåck beåns dråined ånd rinsed
- 1 cup cånned corn
- 8 corn tortillås cut into 8 pieces
- 2 cups cheddår cheese divided
- 1/2 cup Queso Fresco or Monterrey Jåck cheese crumbled or gråted
- sour creåm/Greek yogurt
- choppped fresh cilåntro to gårnish
Instructions
1. Press the “Såute” button ånd ållow your Instånt Pot to heåt up. Once it is “HOT”, ådd the oil ånd swirl it åround to coåt the bottom. ådd the onions ånd cook until they stårt to soften, åbout 3 minutes.
2. Sprinkle the chicken breåsts with the seåsoning mixture, set åside.
3. ådd the minced gårlic ånd cook while stirring for one minute.
4. ådd the enchilådå såuce ånd press the “Cåncel” button. Stir the såuce ånd onions together.
5. ådd the chicken ånd flip to coåt with the såuce.
6. Plåce the lid on top of the pressure cooker ånd twist to secure it in plåce. Måke sure the knob is in the “Seåling” position. Press the “Månuål” button ånd ådjust the time to 20 minutes using the + ånd – buttons.
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