Instant Pot Chicken Enchilada Casserole4
Ingredients
- 2 chicken breasts
- 1 pkg. taco seasonings
- 2 c. Water
- 2 c. cheddar cheese grated
- 1 c. sliced onions and peppers
- 1 c. frozen yellow corn
- 1 can black olives sliced
- 8 corn tortillas cut into strips
- Mild picante sauce
- Sour cream optional garnish
- Cilantro optional garnish
Instructions
- Place the chicken in the Instant Pot and the taco seasonings and water
- Place the cover on and seal.
- Set IP to Meat for 20 minutes. Quick release.
- Use two forks to shred the chicken.
- Add in half of the cheese, half the black olives and all of the sliced tortillas.
- Stir to incorporate.
- Top with remaining cheese.
- Cover and cook on the same settings for 3 minutes to melt the cheese. Natural release.
- Serve with a dollop of sour cream and a sprinkle of chopped cilantro.
