I had grand plans to make enchiladas this week – I meal-prepped the pulled chicken in the Instant Pot on Sunday and had all of the ingredients and toppings pulled out. But, life with a toddler brought me in a different direction. L was so excited to ‘help’ me, which filled my heart, but it also meant that rolling and stuffing enchiladas was not going to happen. I don’t have that kind of game yet.
This recipe came together in 5 minutes by simply layering a baking dish with enchilada sauce, tortillas, shredded adobo chicken, diced green chilis, black beans, queso fresco, then another layer of tortillas. Most of which I pulled out of my pantry that morning. The whole thing was drenched with more enchilada sauce, topped with a bit more cheese and then went into the oven uncovered for 30 minutes. It was made tremendously faster due to the fact that I had pre-made the pulled adobo chicken in the Instant Pot over the weekend and was able to quickly pull it out of the fridge.
I’ve written out the steps for the chicken and casserole below and this is definitely going to be one that I keep in the mix. With an active toddler who loves climbing and exploring I have a real need for dump-and-go quick recipes these days. What are your favorites?
With a large container of shredded chicken in the fridge we’ve also made pulled chicken sandwiches, added it to salad, and will make quick quesadillas tomorrow with the leftover tortillas.
This is a true pantry meal. With the additional toppings of fresh avocado, queso fresco, and some greek yogurt these hit the spot. One final note – I didn’t think I would be blogging this so I didn’t keep notes. But – this is how I cook in real life! Throw in a bit of this, pour on a bunch of that.
Excited to bring this dish back to the Fiesta Friday Fun! It’s been a while – glad to be able to re-join the party.
Quick and Easy Enchilada Casserole
The pulled chicken can be made in advance which means this meal can be made with one hand, opening a few key cans from the pantry and topping with fresh avocado and yogurt. Filling, flavorful and fresh
- 4 large chicken breasts
- 1 can chipotles in adobo sauce
- Salt and Pepper
- 3-4 garlic cloves
- 1 can enchilada sauce
- 1 can diced green chilis
- 1 can black beans (drained)
- Queso Fresco
- 1 avocado
- Greek Yogurt (or sour cream) optional for topping
Steps & Notes
- To make the pulled chicken season the chicken liberally on both sides with salt and pepper.
- Pour 1/3 of the can of chipotles into the instant pot then add the chicken breasts and cover with the remaining can of peppers and sauce. Add an additional cup of water on top. Top with garlic and gently mix in.
- Lock the lid and cook the chicken on high for 25 minutes. Release the pressure and set aside (this can be done the night before and chicken placed in the fridge).
- Preheat the oven to 375 for the casserole.
- When ready to make the casserole take out a baking dish (I used a 9×9 dish) and add a thin layer to the bottom of the dish then place 4 corn tortillas (raw) on top covering the sauce.
- Next add a layer of pulled chicken, some chilis, and beans. Then add a healthy handful of queso fresco.
- Add a layer of 4 more tortillas, then cover with the remaining jar of enchilada sauce. Sprinkle lightly with a bit more queso.
- Bake uncovered for 30 minutes then serve warm. Top with fresh avocado and Greek yogurt.
Recipe from The Pantry Portfolio @ http://www.pantryportfolio.com