Green Chili Enchilada Casserole (Instant Pot)
My take on a low carb Green Enchilada Casserole for those times you dont want to heat up the oven. This would work as a regular oven baked recipe with rolled enchiladas if that is not an issue. A huge plus is the broth you get from cooking the chicken- it is very good! I would suggest cooking an extra chicken breast half and saving it to add to the broth with some vegetables or riced cauliflower to make a very good soup.
My take on a low carb Green Enchilada Casserole for those times you dont want to heat up the oven. This would work as a regular oven baked recipe with rolled enchiladas if that is not an issue. A huge plus is the broth you get from cooking the chicken- it is very good! I would suggest cooking an extra chicken breast half and saving it to add to the broth with some vegetables or riced cauliflower to make a very good soup.
- 4 ounces cream cheese
- 2 1/2 pounds boneless skinless chicken breasts and an extra 1/2 to 1 pound for soup with the broth
- 2 cans diced green chilies 7 ounce cans
- 1 can green chili enchilada sauce 28 ounce can- divided
- 4 large low carb tortillas or more depending on size
- 3 cups shredded mexican blend cheese
- 1/2 can black olives sliced
- Carbohydrate 4.20775039344667 g
- Cholesterol 199.707806356667 mg
- Fat 32.28321171796 g
- Fiber 1.08266669114431 g
- Protein 61.58051707697 g
- Saturated Fat 18.3990895063847 g
- Serving Size 1 1 Serving (325g)
- Sodium 863.669246309 mg
- Sugar 3.12508370230236 g
- Trans Fat 2.77209295863067 g
- Calories 562 calories
Step-by-step
- Cooking the chicken breasts- place the chicken breasts into the inner liner of the Instant Pot. Pour the 2 cans of diced green chilies, 1 1/2 cups of the Green Chili Enchilada Sauce (reserve the rest) and 1/2 cup of water over the chicken breasts. Seal the pot and pressure cook for 12 minutes (less if smaller chicken breasts). Let the pressure release normally (NPR for 5 minutes) and then quick release the rest.
- Remove the chicken breasts to a cutting board. Strain the green chilies, make sure to save the broth. It will make a GREAT soup or is good as is!
- Mix the cream cheese into the hot green chilies until it is melted. Shred the chicken and add to the cream cheese and chili mixture.
- In a 7 or 8 inch Spring Form or Fat Daddio pan (can also use a regular pan and scoop out the finished dish): Spray the pan, spread a small amount of the reserved green chili sauce in over the bottom of the pan. Place a layer of tortillas, 1/4 of the chicken mixture, a small amount green chili sauce, cheese and sliced black olives. Place another layer of tortillas and then continue. I like to press down slightly on the tortilla to even out the layer below. Total of 4 layers should fit.
- Pour 1 cup of water into the Instant Pot liner (most likely will want to either rinse or wash it out after cooking the chicken), add the trivet and set the pan on top. Loosely place a layer of aluminum foil over the pan to catch any condensation. Set the Instant Pot to Pressure Cook for 15 minutes (add a few if all of your ingredients were cold). Let the pressure release naturally (NPR) for 5 minutes, then quick release the rest. Let stand for 5 to 10 minutes to set. I popped mine out of the spring form pan to cut, but this is a little wet so it is just as good just scooping it out of the pan.
- There is a lot of flavor as is, but you could put out any enchilada/taco toppings you like: sour cream, hot sauce, salsa, jalapenos, etc.
- If baking: spread green chili sauce over the bottom of a baking pan, roll the chicken mixture, cheese and black olives in the tortillas and place in the pan. Top with green chili sauce and cheese and bake. I have no done this yet, but I would guess 350 degrees for 35 to 40 minutes until hot and bubbling.
- Remember to save the broth, either just heat up and sip or make into a soup with chicken, vegetables, etc.
My Speedy Green Chili Enchilada Casserole: A Weeknight Winner
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. But sometimes, even I crave comfort food. That’s where my Instant Pot Green Chili Enchilada Casserole comes in. It's a low-carb, flavorful explosion that requires minimal oven time and is ready in a fraction of the time of a traditional casserole. The best part? It's so incredibly versatile.
The secret weapon? My Instant Pot! I use it to perfectly cook the chicken breasts, creating a rich broth that I swear is practically liquid gold. I never throw this away; it's the base for an amazing chicken soup later in the week. It’s all about maximizing efficiency in the kitchen – something every busy woman appreciates.
This recipe isn't just about saving time; it's about flavor. The creamy texture of the melted cream cheese blended with the fiery green chilies creates a truly unforgettable taste. The layers of tortillas, chicken, cheese, and olives? Pure comfort food heaven. I usually make four layers, which is perfect for my family, but you can easily adjust this based on your needs. And don't even get me started on the toppings! This dish is a blank canvas for your favorite enchilada fixings. Sour cream, hot sauce, salsa – the possibilities are endless.
The beauty of this dish lies in its adaptability. Feel free to experiment! Substitute different cheeses, add your favorite vegetables, or even swap out the tortillas for a gluten-free option. The foundation remains solid, allowing for creative freedom without compromising the taste. This recipe is also perfect for meal prepping. I often double the recipe and have leftovers for lunch throughout the week, saving me even more precious time.
So, next time you’re looking for a quick, easy, and ridiculously delicious meal that’s both satisfying and healthy, give my Instant Pot Green Chili Enchilada Casserole a try. It’s a lifesaver for busy weeknights, and it's a dish I’ll be making again and again.
Beyond the Recipe: Simple Tips for Busy Weeknights
Cooking doesn't have to be a chore. Here are a few tips I’ve picked up over the years to help streamline my kitchen routine:
- Meal Prep is Your Friend: Set aside some time on the weekend to prep ingredients. Chop vegetables, cook grains, or even partially assemble dishes to make weeknight cooking a breeze.
- Embrace One-Pot Meals: Dishes like this casserole minimize cleanup. Fewer dishes mean less stress and more time for other things.
- Double Your Efforts: When making a recipe, double the batch and freeze half for a future meal. This is perfect for busy schedules.
- Stock Your Pantry: Keep a well-stocked pantry with staples like canned beans, tomatoes, and spices. This makes it easier to whip up quick meals when you're short on time.
- Get the Family Involved: Let your kids help with age-appropriate tasks in the kitchen. It’s a great way to bond and teach them valuable life skills.
Variations and Ideas:
While I love the classic flavors of this casserole, you can easily customize it to your liking:
- Spicy Kick: Add a pinch of cayenne pepper or a few slices of jalapeños for extra heat.
- Vegetarian Option: Replace the chicken with black beans or firm tofu for a vegetarian version.
- Different Tortillas: Experiment with corn tortillas or even gluten-free options.
- Added Veggies: Throw in some sautéed onions, bell peppers, or zucchini for added nutrients and flavor.
Remember, cooking should be fun and enjoyable! Don't be afraid to experiment with different flavors and ingredients to create your own unique twist on this delicious dish. Happy cooking!
