INSTANT POT SALSA VERDE CHICKEN ENCHILADA CASSEROLE

This Instant Pot Salsa Verde Chicken Enchilada Casserole is a super simple green enchilada that you don’t even have to bother with rolling. Think of it like a Mexican lasagna. Doing the cooking in the Instant Pot makes this quick AND easy too.

INGREDIENTS
SALSA VERDE CHICKEN:

• 1 pound chicken breasts or tenderloins
• 1 can green chiles (large or small can depending on how much you like them!)
• 1 cup salsa verde
• 1 cup green enchilada sauce
• 1/4 cup water

ENCHILADA CASSEROLE:

• 2 cups Mexican blend shredded cheese
• 1 cup green enchilada sauce
• 12 corn tortillas

INSTRUCTIONS
PREPARE THE SHREDDED SALSA VERDE CHICKEN:

1. Place the chicken, salsa, 1 cup enchilada sauce, water, and chilies into your Instant Pot. Close the lid, shut the vent, and set the timer to manual 8 minutes.
2. When the timer goes off, let the pot naturally release pressure for 10 minutes, and then vent the remaining pressure. 

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