How to Make Instant Pot Enchilada Lasagna

Last week we were in the heart of the busy season, and dinner was barely getting thrown together. I looked at my ingredients and remembered from years ago I made some Enchilada Lasagna, so I thought, why not make it in the Instant Pot!

This is the very basic recipe of Enchilada Lasagna. You can add all kind of vegetables, beans, or just keep it simple.

How to Make Enchilada Lasagna in the instant pot:

Unlike normal lasagna, you don’t need to cook your “noodles” before hand, or cook them long in the oven because they are tortillas! That’s one of the reasons this recipe is so fast to make.

No you can make this in the Instant Pot or in your oven. If the pan you have for your instant pot is too small for your tortillas, just cut the tortillas up and you can arrange them so they will cover everything!

How to make Enchilada Lasagna in the oven:

You can easily make this in the oven. Instead of using a  round pan, you can use a 9×9 pan and use the same ingredients, you will just have fewer layers.

Then cook it in the oven until everything is heated through (350 degrees for about 10-15 minutes). You could easily double this recipe and use a 9×13 pan. Still cook it at 350 degrees for about 15 minutes.

COVERING YOUR LASAGNA

One question we frequently are asked is if you should cover your enchilada lasagna with aluminum foil while it cooks and our answer is YES – if you are cooking it in the Instant Pot. But no need if you are cooking it in the oven.

Now with normal lasagna, you need to over it every single time, but all you need to do is heat things up if you are cooking it in the oven, there is no need.

But we do recommend that you cover the enchilada lasagna in the Instant Pot to help keep some of the moisture out. Especially when you are taking the lid off. You can use foil, or a lid that comes with your pan. (THIS pan is the one I use!)

Watch how to make this Instant Pot Enchilada Lasagna :

Have you seen out our YouTube channel?
In this video, I’ll show you how to make Enchilada Lasagna in your Instant Pot!

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CHECK OUT OUR OTHER FAVORITE INSTANT POT RECIPES:

• Instant Pot Mashed Potatoes
• Instant Pot 7 Can Tortilla Soup
• Instant Pot Chicken Chile Verde
• Instant Pot Potato Soup
• Instant Pot Mac and Cheese

How to Make Instant Pot Enchilada Lasagna

New to the Instant Pot? This Enchilada Lasagna is the perfect recipe to help you get started. This recipe takes about 5 minutes to put together and only 3 minutes to cook, you really can't go wrong!

ServingServing: 4

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

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Ingredients

• ▢ 4 tortillas
• ▢ 1 cup boneless, skinless chicken breasts, cooked and cubed
• ▢ 14 ounces enchilada sauce
• ▢ 2 cups shredded Mozzarella cheese
• ▢ tomatoes, avocado, sour cream, for toppings

Equipment

• Instant Pot

Instructions

1. Put 2 spoonfuls of enchilada sauce into the bottom of your pressure cooker pan. I use the double stack Ekovana pans inside of my Instant Pot.
2. Use a spoon to spread the sauce evenly on the bottom of the pan.
3. Place a tortilla on top of the sauce. If the tortilla is too big, tear the tortilla so it will fit.
4. Put 1/3 of the chicken onto the tortilla. Cover with 1/2 cup of Mozzarella cheese.
5. Drizzle about a 1/3 of the remaining sauce on top of the cheese and add another tortilla.
6. Repeat the steps 2 more times by adding the chicken, cheese, sauce and tortilla.
7. After you add your 4th tortilla to the top, add the remaining sauce and the rest of the cheese.
8. Put the lid on or cover the pan with foil.
9. Turn your instant pot on and make sure your cooker has a pot in it. Add 1/2 cup of water to the bottom of your pot.
10. Carefully place your pan inside of the Instant Pot.
11. Put the lid on and make sure the knob is turned to sealing.
12. Push the pressure cook, or manual button and set the timer for 3 minutes.
13. When the timer is up, turn the knob to venting to let the pressure release. Remove the lid and carefully take out the pan. Take off the lid or foil on the top of the pan gently so any extra water won't go into the food.
14. Boil the pan in the oven for a minute until the cheese is golden.
15. Serve hot with tomatoes, avocados, sour cream and any other topping you want to serve it with.

Notes

Please note, the cooking time does not include the time it takes to come to pressure. This could take 10 to 15 minutes.

Nutrition

Calories: 341 kcal · Carbohydrates: 25 g · Protein: 24 g · Fat: 15 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 68 mg · Sodium: 1461 mg · Potassium: 227 mg · Fiber: 2 g · Sugar: 9 g · Vitamin A: 1052 IU · Vitamin C: 2 mg · Calcium: 316 mg · Iron: 2 mg

Cuisine: Mexican, Tex-Mex

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.