Looking for a creamy, cheesy dinner that’s both easy and comforting? This white queso chicken enchilada casserole is the ultimate weeknight meal, packed with bold flavors and made effortlessly in your instant pot.
With tender shredded chicken, a rich queso sauce, and soft tortillas baked to perfection, this dish is a game-changer for busy families and Mexican food lovers alike.
Why You’ll Love This Recipe
Making enchiladas from scratch can feel intimidating, but using an instant pot simplifies the process. This method allows you to cook the chicken and prepare the creamy sauce in one pot, cutting down on time and dishes.
The result is a satisfying casserole that’s rich, flavorful, and perfect for gatherings or meal prep. Plus, the white queso sauce gives it a unique twist compared to traditional red enchiladas.
The Magic of the Instant Pot
Instant pot recipes have revolutionized home cooking, and this dish is no exception. By pressure cooking the chicken with broth, the meat stays incredibly juicy and shreds effortlessly.
The instant pot also makes preparing the white queso sauce a breeze—simply whisk everything together, and in minutes, you have a smooth, cheesy base that ties the dish together.
Perfecting the White Queso Sauce
What sets this casserole apart is the decadent white queso sauce. A combination of sour cream, Monterey Jack cheese, cotija cheese, and a touch of cornstarch for thickening creates a smooth, velvety texture.
Adding diced green chilies brings a mild kick, balancing the richness with a touch of spice.
Tips for Assembling the Casserole
Once the chicken is shredded and mixed with cheese, assembling the enchiladas is quick and easy. Here’s how to get the best results:
- Use fajita-size flour or corn tortillas for the perfect balance of softness and structure.
- Fill each tortilla with the chicken-cheese mixture, roll them up, and arrange them seam-side down in a casserole dish.
- Pour the creamy white queso sauce generously over the enchiladas, ensuring every bite is coated in cheesy goodness.
Optional Oven Finish for a Golden Crust
While the instant pot does most of the work, an optional oven bake adds a golden, melty cheese layer on top. Pop the casserole into a 350°F oven for about 20 minutes until the cheese is bubbly and lightly browned.
This step enhances the texture and flavor, making it even more irresistible.
Customization & Substitutions
This recipe is highly versatile, allowing you to tailor it to your taste and dietary needs:
- Gluten-Free: Use gluten-free tortillas and swap all-purpose flour with a gluten-free blend.
- Spicy Version: Add chopped jalapeños or a dash of hot sauce to the sauce for extra heat.
- Protein Swap: Substitute chicken thighs with boneless skinless chicken breasts or even shredded rotisserie chicken for convenience.
- Cheese Variations: Experiment with different cheese blends like mozzarella or sharp cheddar for a unique twist.
Serving Suggestions
Pair this white queso chicken enchilada casserole with fresh toppings to enhance the flavors. Some great options include:
- Freshly chopped cilantro for a burst of freshness
- Sliced avocado or guacamole for a creamy contrast
- Pico de gallo or salsa for added zest
- A squeeze of lime juice to brighten up the dish
Why This Recipe Works for Meal Prep
Since this dish reheats beautifully, it’s a fantastic option for meal prepping. Store leftovers in an airtight container and reheat in the microwave or oven for a quick, satisfying meal.
You can also assemble the casserole in advance and bake it fresh when ready to serve.
This white queso chicken enchilada casserole is the perfect fusion of creamy, cheesy, and comforting flavors. With the help of the instant pot, making enchiladas has never been easier.
Instant Pot White Queso Chicken Enchilada Casserole
Ingredients
For the Chicken & Filling:
- 4 tbsp (½ stick) salted butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 2 lbs boneless, skinless chicken thighs (or chicken breasts)
- 2 cups shredded Monterey Jack or Pepper Jack cheese
- 10-12 small flour or corn tortillas fajita size recommended
For the Sauce:
- 1 cup sour cream
- 1 7-oz can diced green chilies with juice
- ½ cup crumbled cotija cheese substitute with feta or Parmesan if unavailable
- 1½ tbsp cornstarch
- 2 cups shredded Mexican cheese blend
Instructions
Cook the Chicken
- Set the Instant Pot to Sauté (Low setting) and melt the butter in the pot.
- Stir in the flour and cook for about a minute, whisking constantly, until lightly browned.
- Pour in the chicken broth, scraping the bottom to release any browned bits, then place the chicken thighs into the broth.
Pressure Cook the Chicken
- Secure the Instant Pot lid, set the valve to Sealing, and select Pressure Cook (High Pressure) for 8 minutes.
- Once the timer ends, perform a quick release and remove the lid. Let the mixture sit for 5 minutes to cool slightly.
- Transfer the chicken to a mixing bowl, reserving 2 tablespoons of the broth.
- Shred the chicken using two forks (or a hand mixer). Stir in 2 cups of Monterey Jack cheese, then mix well.
Assemble the Enchiladas
- Spoon ⅓ cup of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a 9×13-inch casserole dish. (If baking later, spray the dish with nonstick spray first.)
Make the White Queso Sauce
- In the Instant Pot, whisk sour cream into the remaining broth until smooth. Stir in green chilies and cotija cheese.
- In a separate bowl, mix cornstarch with 1½ tbsp cold water to form a slurry.
- Set the Instant Pot to Sauté (High setting), bring the broth mixture to a simmer, and stir in the cornstarch slurry. Cook for another minute, stirring, until thickened. Turn off the Instant Pot and let the sauce rest to further thicken.
Assemble & Bake (Optional)
- Pour the queso sauce over the assembled enchiladas and sprinkle with 2 cups of shredded Mexican cheese blend.
- Optional: Bake in a 350°F oven (uncovered) for 20 minutes until the cheese is bubbly and golden.
Notes
- For extra spice, add diced jalapeños or a pinch of cayenne to the queso sauce.
- For a shortcut, use pre-cooked rotisserie chicken and skip the Instant Pot cooking step.
- Corn tortillas give a more authentic enchilada texture, while flour tortillas make for a softer casserole.
- Make-ahead tip: Assemble everything in advance and store it in the fridge before baking.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.