Are you going to a lot of potlucks or parties this summer? This Instant Pot Chicken Enchilada Rice Casserole is the perfect crowd-pleasing dish to take! Everyone will want the recipe when you tell them how quick and easy it is to make.
I love casseroles and this one is no exception. Every bite is packed with flavor and just enough spiciness to wake up your taste buds. I kept nibbling at it when I was taking the photographs, it is that good LOL.
Like most casseroles, the flavors develop as it rests so make this ahead and reheat it for busy days ahead. I like that you can make the components ahead too – cook the rice and chicken a day ahead and then you just have to assemble and bake the casserole. So easy!
Make sure you use a long grain rice with this recipe so the grains won’t clump together quite as much. Raking it with a fork while cooling will help too.
I used a canned red enchilada sauce this time to make it even easier but you could use a green sauce or make your own from scratch. I love this recipe and have made it for years. Homemade always tastes better if you have the time!
I hope you make this Chicken Enchilada Rice Casserole soon and let me know how you like it. Have a wonderful weekend!
Jane’s Tips and Hints:
If you are looking for a short cut or don’t have an electric pressure cooker, you can use roasted or rotisserie chicken. Season it lightly with chili powder and cumin. And you can make the rice in a saucepan on your stove following the directions on the package.
Read the labels on canned products to be sure they don’t contain anything that can hurt you. If you aren’t sure, contact the manufacturer for the latest information.
- For the Chicken
- 1 cup chicken stock
- 1/3 cup tomato sauce
- 3 boneless, skinless chicken breasts
- 1 packet taco seasoning mix (gluten-free if needed)
- For the Rice
- 1 cup long grain white Basmati rice, rinsed well
- 1-1/4 cups water
- 1 tbsp butter
- 1/2 tsp kosher salt
- For the Casserole
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella or Monterey Jack
- 10 oz enchilada sauce, such as La Victoria brand or homemade sauce
- 1 to 2 tbsp diced mild green chiles, or to taste (Hatch brand is gluten free), leave out for a milder dish
- Salt and ground black pepper, to taste
- Chopped parsley or cilantro, for garnish
- Cook the Chicken: Pour the stock and tomato sauce into the inner pot of your pressure cooker. Add the chicken and sprinkle with the taco seasoning mix. Place the lid on the pot, lock in place, and cook on high pressure for 10 minutes* then quick release the pressure. When the pin drops, carefully remove the lid.
- Transfer the chicken to a large bowl and use two forks to shred it or cut into small cubes. Add about 1/2 cup of the cooking liquid to the bowl to moisten the chicken. Set aside.
- Cook the Rice: Wipe out the inner pot and add the water, rice, butter, and salt. Replace the lid and lock in place. Cook on high pressure for 3 minutes. Let the pressure release naturally for 12 minutes, then turn the handle to venting to release the remaining pressure. Unlock the lid and open carefully. Use a fork to rake and fluff the rice.
- While the rice is cooking, preheat the oven to 350°F. Lightly butter a 9x13-inch baking pan or casserole dish. Combine the cheeses in a bowl.
- Assemble the Casserole: In a large mixing bowl, mix together the cooked chicken, enchilada sauce, green chiles, and half the cheese mixture. Stir in the rice and season to taste with salt and pepper. Pour the mixture into the prepared casserole dish. Sprinkle the remaining cheese over the top.
- Bake for 15 to 20 minutes until the cheese melts and the casserole is heated through. Garnish with the chopped cilantro and serve immediately.
- * If you are using frozen chicken breasts, cook for 21 minutes then quick release. Check the internal temperature and make sure it reaches at least 165°F.
- Yield: 6 servings
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