Filled with flavors like chicken, tomatoes, refried beans, this is the ultimate comfort food, using your leftovers. This enchilada casserole is easy to make in your InstantPot, or in the oven.
One of my favorite ways to use leftovers is to create something completely new and different from what the original dish was. It keeps dinner from being boring, and uses up all the food. Win-win.
Have you tried the enchilada soup yet? Last time I made it, there wasn’t enough for a full “leftover meal”, but there was enough left to create this amazing enchilada casserole.
Do I need to use an Instant Pot for this?
No. If you have a dish big enough for the Instant pot, placed on a trivet, you can make it in there. However, you can also make this casserole in larger dish, and bake it in the oven. The recipe amounts are for a small casserole dish that fits in the 9 in 1 size Instant Pot. Feel free to double, or triple for a 9×13 pan in the oven.
Other Instant Pot Recipes To Try
Instant Pot Buffalo Chicken Sliders
Creamy buffalo sauce blends with 2 kinds of cheeses and are piled high on top of chicken to make these Buffalo Chicken Sliders.
Instant Pot Butternut Squash Soup
This instant pot butternut squash soup is creamy, delicious and packed with Fall flavors!
Hawaiian Chicken (in the Instant Pot)
Tropical flavors from your Instant pot are yours! This sweet and slightly sour Hawaiian chicken is so easy, and family friendly, kid approved!
What you will need to make this easy Instant Pot casserole:
- tortillas
- refried beans
- leftover enchilada soup
- sweet corn niblets
- shredded colby jack cheese
- sour cream to top, if desired
Making Your Enchilada Casserole:
- Layer the tortillas in the bottom of the dish.
- Spread refried beans on top of tortillas.
- Cover bean layer with leftover soup, including liquid.
- Spread corn over soup layer and cover with cheese.
- Cover with foil and place in Instant Pot, on high for 10 minutes. Alternatively, bake in the oven if desired.
- Serve with sour cream if desired.
What to serve with this enchilada casserole:
What is your favorite weeknight meal? Will you try this casserole?
Enchilada Casserole
Ingredients
- 2 medium tortillas, layered to cover the bottom of the dish
- 1/2 cup refried beans
- 1 cup leftover enchilada soup
- 1/2 cup sweet corn niblets
- 1/2 cup shredded colby jack cheese
- sour cream to top, if desired
Instructions
- Grease a baking dish with butter, oil, or cooking spray.
- Layer the tortillas in the bottom of the dish.
- Spread refried beans on top of tortillas.
- Cover bean layer with leftover soup, including liquid.
- Spread corn over soup layer and cover with cheese.
- Cover with foil and place in Instant Pot, on high for 10 minutes. Use quick release of steam.
- Alternatively, bake in preheated 400 degree oven if desired.
- Serve with sour cream if desired.
Notes
Bake in 400 degree oven for 20 minutes, until hot and cheese is bubbly.
Recommended Products
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Aluminum Foil – 2-Pack of 200 Square Foot Roll - 12 Inch Silver Paper Wrap - Chemical & Toxin-Free Food Wrapping Paper - Safe for Grill - (400 Sq. Feet) -
Chosen Foods 100% Pure Avocado Oil 1 L
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(NOT A CASE) Organic Refried Beans Traditional Light in Sodium -
Pyrex 3-Cup Rectangle Food Storage (Pack of 4 Containers) -
Instant Pot Duo Evo Plus 9-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Grain Maker, Steamer, Saute, Yogurt Maker, Sous Vide, Bake, and Warmer|6 Quart|Easy-Seal Lid|14 Programs
Nutrition Information
Yield 2 Serving Size 1 cupAmount Per Serving Calories 407Total Fat 19gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 52mgSodium 971mgCarbohydrates 40gFiber 5gSugar 4gProtein 21g
I do my best to make sure these numbers are accurate, however, please be your own best advocate and double check!
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