Creamy Chicken Enchilada Rice Bake
  1. Cook chicken in the Instant Pot with ½ cup water + a pinch of salt for 10 minutes on high pressure, then let it naturally release for 5 minutes before shredding.

  2. Mix the enchilada sauce, Greek yogurt, seasonings, shredded chicken, cooked rice, black beans, corn, and 1 cup cheese.

  3. Spread into a greased 9x13, top with the remaining cheese, cover, and bake at 375° for 20 minutes.

  4. Uncover and bake another 8–10 minutes until hot and bubbly.

  5. Let it sit for 5–10 minutes, then divide into 6 servings.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Casserole

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

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