Instant Pot Sour Cream Chicken Enchilada Casserole

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 35 minutes

食材

1 4-ounce can chopped black olives

1 4-ounce can chopped green chiles

1/4 teaspoon chipotle chili powder

1/4 teaspoon oregano

1/2 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)

步驟

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.

營養

• 卡路里: 758 kcal
• 總脂肪: 40 g
• 飽和脂肪: 21 g
• 膽固醇: 201 mg
• 鈉: 1416 mg
• 總碳水化合物: 43 g
• 膳食纖維: 5 g
• 總糖: 3 g
• 蛋白質: 58 g