Instant Pot Enchilada Casserole
Chechy
Enchilada casserole made with grated chicken seasoned with corn tortillas,
Enchilada sauce and cheese for a hearty Mexican meal.
Ingredients
- 1 1/2 cups red enchilada sauce
- 9 corn tortillas, cut into halves
- 1 1/2 cups Mexican shredded cheese
- 1 lb ground beef
- 1 packet taco seasoning (or 2 tbsp homemade seasoning, see recipe below)
Instructions
First, In a
saucepan, cook the beef until it is no longer pink.
Then, Drain
the fat and season with a taco seasoning.
Spray the
hinged mold with cooking spray.
Using 6
halves (3 full tortillas), place them at the bottom of your hinge pan. * the
overlap is correct
Spread ½ cup
of beef evenly over the tortilla layer, then ½ cup enchilada sauce and ½ cup
cheese.
Add another
layer of tortillas (3 whole tortillas cut in half).
Continue the
pattern and spread the rest of the beef over the tortillas, then add 1/2 cup of
sauce and 1/2 cup of cheese.
Place the
last layer of tortillas on top, then 1/2 cup remaining sauce. * Do not put cheese
yet
Spray a
piece of aluminum foil with a cooking spray and lightly cover the dish with
aluminum foil * sprayed side down on food to prevent them from sticking.
Pour 1 cup
of water into the bottom of the Instant Pot Sheath.
Place the
metal trivet in Instant Pot (the trivet came with your Instant Pot).
Carefully
lower the hinged pan on the underside of the pan and place the
Instant Pot lid
firmly on top.
Make sure
the valve is in the closed position and cook at high pressure manually for 10
minutes, then release quickly.
Once the
brooch has fallen, gently take the sheet and remove it.
Sprinkle the
remaining 1/2 cup cheese evenly over the top and place the
Instant Pot pot lid
on top for an additional 3 to 5 minutes, or until cheese is melted.
Remove the
dish from the Instant Pot using the handles and place it on the serving tray.
Slice and
serve with the toppings of your choice!
Happy
Cooking Time.
