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Instant Pot Mexican Casserole

Lisa Johnson
  • 55 minutes
  • Serves 6

INGREDIENTS

1 tbsp

olive oil

1 cup

yellow onion (diced)

2

large cloves garlic (minced)

2 cups

enchilada sauce

1 lb

boneless, chicken breasts

1 tsp

cumin

1/2 tsp

dried oregano

1/2 tsp

paprika

1/4 tsp

sea salt

1/4 tsp

black pepper

15 oz

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

1 person Recommend This Recipe