Instant Pot Chicken Enchilada Casserole

5/5

COOK TIME15 mins

5 mins

TOTAL TIME20 mins

COURSEDinner

CUISINEMexican

SERVINGS4

CALORIES798 kcal

INGREDIENTS  

  • ▢3 chicken breasts
  • ▢2 cups red enchilada sauce
  • ▢3 cups cheddar cheese grated
  • ▢1 1/2 cups black olives sliced
  • ▢10 corn tortillas cut into strips
  • ▢Sour cream optional garnish
  • ▢Cilantro optional garnish

INSTRUCTIONS 

  • Place the chicken in the Instant Pot and pour the red enchilada sauce overtop.
  • Place the cover on and seal. Set IP to Meat for 10 minutes. Quick release.
  • Use two forks to shred the chicken.
  • Add in half of the cheese, 1 cup of the black olives and all of the sliced tortillas. Stir to incorporate.
  • Top with remaining cheese and olives.
  • 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.

NOTES

Weight Watchers Freestyle = 3 Points per serving with 4 servings, using low/zero point cheese and sour cream

NUTRITION

Calories: 798kcalCarbohydrates: 42gProtein: 63gFat: 42gSaturated Fat: 20gCholesterol: 197mgSodium: 2580mgPotassium: 852mgFiber: 8gSugar: 9gVitamin A: 1899IUVitamin C: 4mgCalcium: 698mgIron: 3mg

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