This Instant Pot Green Chicken Enchilada Casserole is the kind of shortcut dinner that still hits all the comfort food notes. Tender, shredded salsa verde chicken layered with cheese, green enchilada sauce, and corn tortillas. Think of it like a lazy enchilada meets a stacked Mexican lasagna. No rolling, no baking, and it all cooks right in your pressure cooker. It’s fast, filling, and great for feeding a hungry crew.

Instant Pot Chicken Enchilada Casserole

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

If you’re into that tangy green chile flavor, this one’s for you. It’s creamy, cheesy, and comes together with minimal cleanup. Perfect for a weeknight dinner when you need something hearty.

The Instant Pot does double duty here—first for cooking the chicken, then for steaming the whole layered casserole. It’s all one pot, which means less mess and more flavor.

This is one of those dishes that reheats like a dream, too. Make it once, and you’ve got leftovers for lunch or dinner later in the week.

Why You’ll Love This Dish

• Cheesy and Satisfying – Every bite is loaded with melty cheese and
• No Rolling Required – Skip the tedious prep and layer everything like a lasagna
• Instant Pot Convenience – Two quick cycles and dinner is done
• Packed with Flavor – Salsa verde, green chiles, and enchilada sauce bring the heat and tang

Serve with Mexican Rice!

Recipe Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Chicken Breasts or Tenderloins – Cooks fast and shreds easily for a tender filling
• Canned Green Chiles – Adds a mild, smoky heat and great texture
• Salsa Verde – Brings tangy brightness and depth to the chicken
• Green Enchilada Sauce – Smooth, savory, and ties all the flavors together
• Water – Needed for Instant Pot pressure cooking and thinning the sauce
• Mexican Blend Cheese – Melts smoothly and adds creamy richness throughout
• Corn Tortillas – Holds up well to the steam and keeps the layers sturdy

Have some Smoked Salsa Verde

How To Make This Recipe

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1. Cook the Chicken – Add chicken, salsa verde, enchilada sauce, green chiles, and water to Instant Pot. Pressure cook for 8 minutes, then natural release for 10.

2. Shred the Chicken – Discard all but ½ cup cooking liquid. Shred the chicken and mix with reserved liquid.
3. Assemble the Casserole – Layer tortillas, chicken, sauce, and cheese in a greased round pan. Repeat, ending with sauce and cheese on top.

4. Steam the Casserole – Cover pan with foil, add water and a trivet to the Instant Pot, and cook the layered dish for 12 minutes on Manual High pressure.
5. Let It Set – Vent pressure, rest the casserole for 5 to 10 minutes, then serve with your favorite toppings.

I was so excited about how great this came out! This would be a perfect dish to bring over to a friend or neighbor, and it reheats really well if you need something for lunches for the family.

Try some Smoked Salsa!

Recipe Tips

• Use non-stick foil to cover your pan, or you’re cheese will peel off with the foil. If you don’t have non-stick foil, spray it SUPER liberally with cooking spray!
• Make this a fajita casserole by layering in some bell peppers that have been sauteed for a few minutes in a skillet.
• This can be baked if you don’t have an Instant Pot, or if you need to make a larger batch.

Blackstone Mexican Fried Rice

Serve This With

• Instant Pot Mexican Rice
• Instant Pot Cheesecake
• Homemade Guacamole
• Traeger Smoked Salsa Verde

Reader Reviews

April says, “I love enchiladas, this was easier than the traditional methods. It was absolutely delicious! I learned that due to using a ceramic type dish I should have increased the cook time by a few minutes. Next time, I will marinate the chicken before cooking for added flavor. The kids ate it up before I got a photo. A make again for sure!