Ingredients:
- 1 pound chicken breasts
- ¾ cup chicken broth
- 1 small onion (chopped)
- 2 teaspoons garlic powder
- 1 - 15 ounce can fire roasted tomatoes
- 1 - 6 ounce can diced green chiles
- 1 - 10 ounce can red enchilada sauce
- 2 cups Mexican blend shredded cheese
- 9 corn tortillas
Instructions:
Shredded Chicken
1. In the liner of the pressure cooker add the chicken broth, diced onion and garlic powder, stir to combine.
2. Add the chicken breasts (sliced horizontally in half if large chicken breasts) in the liquid.
3. Pour the can of Fire Roasted tomatoes on top of the chicken, do NOT stir.
4. Add the lid and place valve in the Sealing position. Pressure Cook/Manual on HIGH pressure for 10
minutes. After the cooking time expires, allow for Natural
Pressure Release for 10 minutes then release
any remaining pressure.
5. Remove chicken breasts and shred. Clean out Pressure Cooker
6. Mix in the can of diced green chiles
Assemble the Enchilada Casserole
1. Add a small amount of enchilada sauce to cover bottom of the liner.
2. Cut the 9 tortillas in half. Using 6 halves (3 whole corn tortillas) layer the bottom of the liner, overlapping when
necessary.
3. Add half of the shredded chicken to the top of the tortillas. Then add one third of the enchilada sauce and one third of
the shredded cheese.
4. Repeat with another layer of 6 tortilla halves, the remaining chicken, one third of the enchilada sauce and one third of the shredded cheese.
5. Assemble the final layer of 6 tortilla halves and the remaining enchilada sauce and cheese
6. Lock the lid in place with the valve in the Sealing position. Pressure Cook/Manual on HIGH pressure for
10 minutes.
Once cooking time is up, Quick Release the pressure.
7. Remove the lid. Let Enchilada Casserole sit for 5-10 minutes to allow the cheese to melt and the casserole to set.
8. Serve warm with any suggested toppings: cilantro, guacamole, sour
cream, green onions, etc.
This recipe can be doubled: Cook the chicken as instructed above. Layer the casserole in a 9" x 13" pan and cook at 350°F for 1 hour.