Instant Pot Chicken Enchilada Lasagna

This Instant Pot enchilada lasagna layers tortillas, a spicy cream sauce, chicken, and cheese together for a warm and bubbly meal you can't wait to dive into. Serve with black beans, tortilla chips, and plenty of salsa for a little dinnertime fiesta of flavor.

7 ounces Cream of Chicken Soup

7 ounces Cream of Celery Soup

1 cup Sour Cream

2 ⅔ ounces Mild Green Chiles, Diced, Canned

⅔ teaspoons Cumin

1 ¾ cups cook and shred Chicken, Boneless Breasts

1 ⅓ cups Mexican Cheese, Shredded

3 individual Flour Tortillas (8-inch/Med)

subheading: Serving Day Ingredients:

These ingredients are added AFTER your meal has been frozen - for the day you serve and eat it.

1 ½ cups Water

Supplies

Foils

Directions at onceamonthmeals.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer