I love King Ranch Casserole and this is greatness.
INGREDIENTS
½ cup chicken broth
1 cup diced onion
1 ½ pounds boneless skinless chicken breasts
1 (10 oz) can Rotel
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
½ tsp dried oregano
1 tsp salt
1 cup half and half (Substitute: Place 4 teaspoons melted unsalted butter in a measuring cup, then add enough whole milk to equal 1 cup)
2 Tbsp cornstarch
11 (6 inch) soft corn tortillas, cut or torn into 1-inch pieces
2 cups grated cheddar cheese
Chopped fresh cilantro for garnish
Sour cream, for topping
INSTRUCTIONS
1. Add broth, onions and chicken into the Instant Pot. Dump the Rotel on top of the chicken. Sprinkle the cumin, chili powder, garlic powder, oregano and salt over the chicken.
2. Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 12 minutes for small chicken breasts, 15 minutes for large chicken breasts (if frozen add 3 minutes to each of the times). When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
3. Place chicken on a cutting board. Shred or dice into pieces. Add the chicken back into the Instant Pot. Add the bell pepper into the Instant Pot.
4. Turn the Instant Pot to the saute setting. In a bowl stir together the half and half and the cornstarch together until smooth. Stir the mixture into the Instant Pot. It should thicken up shortly.
5. Add in the tortillas and the cheese. Stir. Salt and pepper to taste.
6. Scoop onto serving dishes and top with cilantro and a dollop of sour cream.
INGREDIENTS
½ cup chicken broth
1 cup diced onion
1 ½ pounds boneless skinless chicken breasts
1 (10 oz) can Rotel
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
½ tsp dried oregano
1 tsp salt
1 cup half and half (Substitute: Place 4 teaspoons melted unsalted butter in a measuring cup, then add enough whole milk to equal 1 cup)
2 Tbsp cornstarch
11 (6 inch) soft corn tortillas, cut or torn into 1-inch pieces
2 cups grated cheddar cheese
Chopped fresh cilantro for garnish
Sour cream, for topping
INSTRUCTIONS
1. Add broth, onions and chicken into the Instant Pot. Dump the Rotel on top of the chicken. Sprinkle the cumin, chili powder, garlic powder, oregano and salt over the chicken.
2. Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 12 minutes for small chicken breasts, 15 minutes for large chicken breasts (if frozen add 3 minutes to each of the times). When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
3. Place chicken on a cutting board. Shred or dice into pieces. Add the chicken back into the Instant Pot. Add the bell pepper into the Instant Pot.
4. Turn the Instant Pot to the saute setting. In a bowl stir together the half and half and the cornstarch together until smooth. Stir the mixture into the Instant Pot. It should thicken up shortly.
5. Add in the tortillas and the cheese. Stir. Salt and pepper to taste.
6. Scoop onto serving dishes and top with cilantro and a dollop of sour cream.
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