Instant Pot Mexican Casserole

ADSENSE 336 x 280

INGREDIENTS

1 Tablespoon olive oil
1 cup yellow onion diced
2 large cloves garlic minced
2 cups enchilada sauce
1 pound boneless, chicken breasts
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon black pepper
15 ounce can black beans drained and rinsed
1 cup canned corn
8 corn tortillas cut into 8 pieces
2 cups cheddar cheese divided
1/2 cup Queso Fresco or Monterrey Jack cheese crumbled or grated
sour cream/Greek yogurt
choppped fresh cilantro to garnish

ADSENSE Link Ads 200 x 90

Pot Mexican Casserole" border="0" data-original-height="1560" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf14m2wqHO_d0FAmn8b6SunN2rrFMHZyvKmMgjSLv9JCKKCmjGHUmdrOa4V55XAay-aPqdkp506C6GCKf2T-WIbwAGbvZMXqWlrYhytja4bC8jYcgIHNDV2RSaPnFR6rkIR_AzwTKqV5gC/s1600/ONE+POT+MUSHROOM+STROGANOFF+%252836%2529.jpg" title="Instant Pot Mexican Casserole #Instant Pot#Casserole#Mexican">
INSTRUCTIONS

Press the “Saute” button and allow your Instant Pot to heat up. Once it is “HOT”, add the oil and swirl it around to coat the bottom. Add the onions and cook until they start to soften, about 3 minutes.
Sprinkle the chicken breasts with the seasoning mixture, set aside.
Add the minced garlic and cook while stirring for one minute.
Add the enchilada sauce and press the “Cancel” button. Stir the sauce and onions together.
Add the chicken and flip to coat with the sauce.
.......
.......
Get full recipe >> CLICK HERE