This enchilada casserole is pretty much a weekly staple around here. It's a family favorite, only take 6 ingredients, and it's my go-to meal to take to people or bring to potlucks. It's ALWAYS a hit! It's also a great meal to make a double batch of and freeze. And if you follow me on Instagram, you can even head to my Story highlights to watch me make it.
You'll start by making shredded salsa chicken in the instant pot or crock pot (which is also great on it's own to use in tacos, nachos, over rice, with veggies, etc.). The chicken turns out delicious either way; it's just a whole lot faster in the instant pot (use this link for $10 off at checkout!)
For a video tutorial on how to make these, head to my Instagram story highlights!
2 pounds boneless, skinless chicken (I like to use thighs - they're more economical and taste great)
1 12-16 ounce jar salsa
4 TB (or 1 packet) taco seasoing
Place all ingredients in your Instant Pot or Crockpot. If using a crockpot, cook on low for about 6 hours. If using an instant pot, use the poultry setting and cook for 25 minutes. Shred when finished cooking.
2 pounds prepared salsa chicken (see above)
1.5 cups sour cream
16 ounces grated cheese
8 grain-free tortillas (I use these. You can buy them online, at Whole Foods, or other select stories) or tortillas of choice
Add sour cream to your salsa chicken mixture and combine well. In a 9x13 baking dish, begin layering your ingredients. You will do 3 layers. First, place 3 tortillas on the bottom, followed by 1/3 of the chicken mixture, and then 1/3 of the shredded cheese. Next, layer 2 tortillas, followed by 1/3 of the chicken mixture and 1/3 of the cheese. Last, layer 3 tortillas, followed by final 1/3 of the chicken mixture and final 1/3 of the cheese.
*Note: I often make the casserole up until this point a day or two ahead of time, and then wait to bake it when I'm ready to serve. This is also a great time to freeze it, or to deliver it to someone with baking instructions for when they're ready to serve it.*
Preheat oven to 375. Bake uncovered for 40-45 minutes, or until cheese is golden brown.