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Home » Recipes » Instant Pot Enchilada Quinoa Casserole

Instant Pot Enchilada Quinoa Casserole

12/9/20

Jump to Recipe Pin Recipe

This Instant Pot Enchilada Casserole is a delicious one pot Mexican chicken recipe that is ready in 30 minutes or less – it's also gluten-free!

Instant Pot Enchilada Quinoa Casserole

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    Making this recipe in a slow cooker

    If you aren’t the lucky owner of an electric pressure cooker, it is not a problem at all! You can make this Instant Pot enchilada casserole easily in a slow cooker instead.

    Simply add all of the ingredients to the slow cooker, with the exception of any fresh toppings. Then, allow it to cook on low power for 6 hours, or until all of the liquid is absorbed into the quinoa.

    Side dish ideas

    When you're thinking of what to serve with a chicken enchilada casserole like this one, think of what you would typically serve with any Mexican dinner.

    A side of tortilla chips and salsa would be nice, or a garden salad would be great for some additional healthy veggies.

    Instant Pot Enchilada Quinoa Casserole

    Ingredient substitutions

    • olive oil – Any neutral flavour of cooking oil like avocado or vegetable oil will also work
    • boneless skinless chicken breasts – You’ll be dicing the chicken, so fresh tenders are a good substitute. If you prefer dark meat, you can use boneless skinless chicken thighs instead
    • taco seasoning – Many store bought seasoning mixes include MSG as a preservative. If you would like to avoid it, you can use homemade taco seasoning
    • minced garlic – Fresh cloves of garlic provide the most flavour, or you can use jarred garlic
    • onions – I prefer yellow onion but white and red onion are fine too
    • chicken broth or stock – Vegetable broth may be used instead
    • tomato sauce – Cans of diced tomatoes will also work. Or, in a pinch, you can use your favourite pasta sauce, but you may need to add some water to thin it out
    • uncooked quinoa – I prefer white, but any colour quinoa will be fine
    • bell peppers – I like to add colour, so I use 1/2 each of red, green and yellow bell peppers

    Toppings:

    • shredded cheese – Cheddar, Parmesan, or even a Mexican cheese like Cojita would be great
    • diced avocado – To keep your avocado fresh and prevent it from discoloring, squeeze a little bit of fresh lime juice over the pieces.
    • plum tomatoes – I like using plum tomatoes because they tend to have less seeds, but any variety of tomato will be fine.
    • fresh cilantro– Feel free to use parsley if you aren’t a fan of cilantro

    Instant Pot Enchilada Quinoa Casserole

    Storing and reheating

    Allow the casserole to cool down before transferring it to an airtight container. Keep it in the refrigerator and use it within 5 days.

    You can reheat it in a pan on the stovetop over medium heat, in the microwave, or even in your Instant Pot.

    To reheat the meal in your pressure cooker, you’ll want to use the simmer or sauté function. You’ll first need to remove any fresh toppings, like the avocado and shredded cheese. Stir it occasionally until it heats through.

    Freezing this recipe

    Instant Pot chicken enchilada casserole will freeze well for up to 3 months. Cool the meal to room temperature before transferring to airtight freezer-safe containers. To thaw, place the casserole in the refrigerator overnight before reheating it.

    If you want to freeze it in individual containers for easy meal prep, it can be taken right from the freezer to the microwave. Reheat it on high power for a few minutes, stopping at least once to stir it.

    Instant Pot Enchilada Quinoa Casserole

    More Instant Pot casseroles

    • Instant Pot Pizza Quinoa Casserole
    • Instant Pot Cream of Mushroom Chicken
    • Instant Pot African Peanut Stew

    Meal Prep tools

    • The Instant Pot DUO Plus 60 is the version I use in this recipe
    • Grab some glass meal prep bowls if you plan on packing this dish up for lunch
    • I get free range chicken from my monthly Butcher Box
    Instant Pot Enchilada Quinoa Casserole

    Instant Pot Enchilada Quinoa Casserole

    This Instant Pot Enchilada Quinoa Casserole is a delicious one pot Mexican chicken recipe that is ready in 30 minutes or less.
    4.82 from 11 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 6 servings
    Calories: 427kcal
    Author: Taylor Stinson

    Ingredients

    • 1 tbsp olive oil
    • 2 chicken breasts, diced
    • 2 tbsp taco seasoning
    • 2 cloves garlic minced
    • 2 yellow onions, diced
    • 2 cups chicken broth
    • 2 cups tomato sauce
    • 1 tsp salt
    • 1 1/2 cups dry quinoa
    • 1/2 each red, green and yellow pepper, finely diced
    • 1 cup shredded cheddar cheese
    • 1 avocado, diced
    • 2 plum tomatoes, diced
    • 1/3 cup chopped fresh cilantro

    Instructions

    • Add all ingredients except for bell peppers, cheese, avocado, plum tomatoes and cilantro to Instant Pot in the order written, making sure to add quinoa last.
    • Set to manual and pressure cook on high for 3 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 3 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
    • Stir in bell peppers and top with cheese, avocado, plum tomatoes and cilantro. Serve among 6 bowls and enjoy!

    Video

    Nutrition

    Calories: 427kcal | Carbohydrates: 41g | Protein: 25g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 34mg | Sodium: 755mg | Potassium: 930mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1850IU | Vitamin C: 118mg | Calcium: 70mg | Iron: 5mg
    Tried this Recipe? Tag me Today!Mention @TheGirlonBloor or tag #thegirlonbloor!

    This Instant Pot Enchilada Casserole is a delicious one pot Mexican chicken recipe that is ready in 30 minutes or less - it's also gluten-free! #instantpot #enchiladacasserole This Instant Pot Enchilada Casserole is a delicious one pot Mexican chicken recipe that is ready in 30 minutes or less - it's also gluten-free! #instantpot #enchiladacasserole This Instant Pot Enchilada Casserole is a delicious one pot Mexican chicken recipe that is ready in 30 minutes or less - it's also gluten-free! #instantpot #enchiladacasserole

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    About Taylor Stinson

    Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

    Comments

    1. doug f says

      March 24, 2021 at 23:49

      4 stars
      Tasted healthy and I appreciate the nutritional components. I didn’t get any enchilada flavor – I might sub enchilada sauce for tomat0 sauce next time and see what happens. Ended up a bit soupy. I added 4 oz of Neufchatel cheese at the end which improved the flavor by making it just a bit richer. Thank you for the recipe.

      Reply
    2. Olivia says

      January 3, 2021 at 13:07

      5 stars
      This was so delicious and nutritious! I followed it exactly except I accidentally put the peppers in before pressure cooking but it still tasted great. Came out really thick and chicken was perfectly cooked. Thanks!

      Reply
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    Taylor Stinson

    Oh hey there, welcome!!

    I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

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