Instant Pot White Queso Chicken Enchilada Casserole
This creamy and cheesy enchilada casserole is an effortless dish made in the Instant Pot, perfect for a quick yet indulgent meal. The combination of tender shredded chicken, a rich white queso sauce, and soft tortillas makes this a comforting and flavorful dish for any occasion.
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 9x13-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.
Tried this recipe?Let us know how it was!