This Instant Pot Chicken Enchilada Rice Casserole is the perfect crowd-pleasing dish to take to any event or when you want to serve your family a comforting meal! Everyone will want the recipe and they will be thrilled with 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 during the week. 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. I like using Basmati rice. 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 red sauce from scratch. I love this recipe and have made it for years. Homemade always tastes better if you have the time to create it!
I included chicken in my version, but you could easily leave it out and add more vegetables for a vegetarian rendition. Adding some mushrooms, onions, and poblano peppers would be fabulous.
I hope you make this Chicken Enchilada Rice Casserole soon and enjoy every bite. Have a wonderful weekend!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Chicken Enchilada Rice Casserole:
- Chicken stock, tomato sauce, chicken breasts, taco seasoning mix
- Basmati rice, butter, salt, cheddar cheese, mozzarella or Monterey Jack
- Enchilada sauce or homemade sauce, green chiles, parsley or cilantro
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.
I used canned enchilada sauce for this recipe to make it easier and faster, but if you want to make your own sauce from scratch, try this recipe. I think you will really enjoy it – I know we do!
How to make Chicken Enchilada Rice Casserole:
- Cook the Chicken: Combine the stock and tomato sauce in the inner pot of your Instant Pot or electric pressure cooker; add the chicken and sprinkle with the taco seasoning, cook on high pressure for 10 minutes then quick release remaining pressure
- Transfer the chicken to a bowl with a slotted spoon and shred the chicken with two forks; add 1/2 cup of the cooking liquid to the chicken to moisten it, then set aside
- Cook the Rice: Wipe out the inner pot and add the water, rice, butter, and salt; place lid on top and lock down, cook on high pressure 3 minutes and let the pressure naturally release for 12 minutes, then release remaining pressure
- Remove the lid and rake the rice grains with a fork to fluff the rice
- While the rice is cooking, preheat the oven to 350°F and lightly butter a 9×13-inch baking pan or casserole dish; in a bowl, combine the two cheeses and mix together
- Assemble and Bake the Casserole: In a large bowl, mix together the shredded chicken, enchilada sauce, green chiles (if using), and half the cheese blend; stir in the rice and season with salt and pepper to taste, and sprinkle remaining cheese over the top
- Bake for 15 to 20 minutes until cheese is melted and the casserole is heated through; garnish with chopped parsley or cilantro and serve while hot
If you love a really stretchy cheese that gives you that glorious “cheese pull” when you serve this, use mozzarella for part of the cheese. Not only is it delicious, but it makes it so much fun to dramatically scoop up servings!
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You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
For the Chicken
- 1 cup chicken stock
- 1/3 cup tomato sauce
- 3 boneless, skinless chicken breasts
- 1 packet taco seasoning mix (McCormick has a gluten-free variety)
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 (http://theheritagecook.com/our-family-favorite-chicken-enchilada-casserole/)
- 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 cilantro or parsley, 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* and then quick release the pressure. When the pin drops, carefully remove the lid.
- Transfer the chicken to a large bowl with a slotted spoon 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 or parsley and serve immediately.
- * If you are using frozen chicken breasts, cook in the Instant Pot for 21 minutes then quick release. Check the internal temperature and make sure it reaches at least 165°F. Return to the pot and continue cooking if it is under 160°F.
Recipe found at www.theheritagecook.com
Adapted from a recipe by Jo Cooks
Amount Per Serving: Calories: 312Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 81mgSodium: 1401mgCarbohydrates: 19gFiber: 2gSugar: 6gProtein: 28g
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