🌮🍗🧀 Chicken Enchilada Casserole 🌮🍗🧀




A Recipe for Laughs and Full Bellies! 😆🍽️


Ingredients:

1/2 stick Salted Butter 🧈 (because a little extra salt never hurt anyone, except maybe a slug 🐌)

1/4 cup all-purpose flour (the pixie dust of the kitchen 🧚‍♀️)

2 cups Chicken Broth 🍲 (unleash the inner chicken whisperer within 🐔)

2 pounds boneless, skinless chicken 🍗 (because bones and skin are just so last season)

2 cups shredded Monterey Jack 🧀 (the only Jack who’s welcome in the kitchen)

Tortillas 🌯 (like warm blankets for your tasty dreams)

1 cup Sour Cream (the creamy kindness your dish deserves 🥛)

1 can (7 oz) diced green chilies with juices 🌶️ (add a little sass to your spice)

1 cup grated Parmesan 🧀 (because we’re all a little bit fancy sometimes)

1 1/2 tablespoons cornstarch (because nobody likes a sloppy situation)

2 cups shredded Mexican blend cheese 🧀 (more cheese, more smiles 😃)

1 bag of corn, cooked 🌽 (a nod to the vegetable gods)

2 cups prepared rice 🍚 (the unsung hero of the pantry)


Instructions:


Butter Up!

Melt the butter in the instant pot on low sauté. Watch it melt like your resolve on the last day of a diet. 🧈🔥


Whisk It Good!

Once melted, whisk in the flour. Cook until it’s tanned, not charred, like a vacation, but not a trip to the sun. 🥄🌞


Broth Time!

Add the chicken broth. Stir like you’re auditioning for a cooking show. Scrape up those flavor nuggets from the bottom! 🍲🎬


Nestle the Chicken!

Lay the chicken in the broth like they’re on a luxury spa day. 🛀🐔


Seal the Deal!

Lid on, valve to seal mode. Pressure cook on high for eight minutes. It’s like a sauna for the chicken. ⌛🥵


Release the Kraken!

Quick release, remove lid, cool for five minutes. Avoid any hot chicken drama. 🚿🐔


Shred It Like You Mean It!

Remove chicken, shred it with two forks or a mixer if you’re feeling fancy. Add Monterey Jack, corn, and rice. Mix like it’s a party in a bowl. 🥳🍚


Wrap It Up!

Roll the chicken mix into tortillas, tighter than your jeans post-Thanksgiving feast. 🌯👖


Sauce It Up!

Whisk sour cream into the broth until it’s as smooth as your best pickup line. Add green chilies and parmesan because you can. 😏🍲


Cornstarch Magic!

Mix cornstarch with cold water for a slurry that sounds fancier than it is. ✨💧


Bubble Trouble!

On the instant pot, hit sauté on high until bubbling, then stir in the slurry until it’s as thick as your favorite soap opera plot. 🎭🤔


Pour It On!

Drench those enchiladas in sauce and top with Mexican cheese because life is short. 🍽️🧀


Bake It Till You Make It!

Bake at 350°F for 20 minutes or until the cheese is like your best summer tan—golden! 🕶️☀️


Enjoy your delicious Instant Pot Chicken Enchilada Casserole! 🌽🌮 May your taste buds dance and your friends envy your culinary genius! 😋✨👩‍🍳





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