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Spoonful of chicken enchilada casserole with melted cheese

Instant Pot Sour Cream Chicken Enchilada Casserole

An easy casserole with all the flavor of rolled enchiladas without all the work! A weeknight dinner staple at our house!
Course Main
Cuisine American, Mexican
Keyword Casserole, Enchiladas, Instant Pot Dinner, Sour Cream Chicken Enchiladas
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 758kcal


  • 1 4-ounce can chopped black olives
  • 1 4-ounce can chopped green chiles
  • ¼ teaspoon chipotle chili powder
  • ¼ teaspoon oregano
  • ½ teaspoon salt
  • 2 cups chicken broth
  • 3 frozen boneless skinless chicken breasts (about 8-10 ounces each)
  • 2 tablespoons cornstarch
  • 1 cup sour cream
  • 12 corn tortillas cut into 1" pieces
  • 2 cups colby jack cheese shredded


  • Place black olives, green chiles, chipotle chili powder, oregano, salt and chicken broth in the Instant Pot. Stir to combine and place frozen chicken breasts into the broth mixture.
  • Lock Instant Pot lid in place making sure the venting valve is sealed.
  • Cook on high pressure for 3 minutes.
  • When the cooking time is up, allow the pressure to release naturally for 18 minutes, then do a quick pressure release and when the pressure pin drops, remove the lid.
  • Remove the chicken from the broth and place on a cutting board. Allow to cool for a few minutes and cut or shred into bite-sized pieces.
  • Set Instant Pot on "Saute" mode and bring broth to a simmer.
  • In a small bowl, mix the cornstarch with the sour cream until smooth and whisk into the simmering broth. Whisk until smooth and bring to a simmer. Cook until thickened-- about 1 minute and stir in the chicken and tortilla pieces. Cook for 1 minute longer and turn off the Instant Pot.
  • Sprinkle cheese over the top of the casserole and cover with the lid until the cheese is melted.


  • Frozen boneless skinless chicken breasts are best for this recipe. Chicken thighs would also work, especially if you’re making this recipe in a crockpot (they won’t dry out as quickly). Bone-in chicken breasts could add more flavor if that’s what you want to use, but they will take longer to cook.
  • Weigh your chicken beforehand. If the breasts are larger than 8-10 ounces, follow the chicken cooking guide at the end of this recipe to adjust the cooking time.
  • Shred the cheese yourself. Pre-shredded cheese has anti-caking ingredients that don't melt as nicely and won’t be as creamy. 
  • Make each bite a bit spicier by stirring in a can of chopped jalapenos or adding several dashes of hot sauce.
  • Add even more heat with my homemade enchilada sauce. Stir it in when you add the sour cream.
  • Leftovers store easily in the fridge or freezer. Make sure they’re in an airtight container before storing for a few days in the fridge or for up to a month in the freezer. Reheat on the stovetop or in the oven or microwave.


Serving: 1serving | Calories: 758kcal | Carbohydrates: 43g | Protein: 58g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 201mg | Sodium: 1416mg | Potassium: 1031mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1102IU | Vitamin C: 11mg | Calcium: 594mg | Iron: 2mg