Mexican Casserole

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 8


  • Instant Pot


  • 1 tbsp olive oil
  • 1 cup yellow onion diced
  • 1 tsp minced garlic
  • 28 oz enchilada sauce
  • 1 pound boneless skinless chicken breasts
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 15 oz black beans rinsed and drained
  • 8 corn tortillas sliced into eighths
  • 2 cups cheddar cheese separated
  • 1/2 cup Queso Fresco crumbled or grated


  • Thoroughly rinse and drain the black beans.
  • Cut the corn tortillas into eight pieces using a pizza cutter.
  • Finely chop the onion.
  • In a small bowl, mix together the cumin, oregano, paprika, salt, and pepper.
  • On the Instant Pot, press the Saute button and set to high heat. Allow Instant Pot to preheat until it says “Hot”.
  • Add the oil.
  • Add the onions and cook until they start to soften, about 3 minutes.
  • Sprinkle the chicken breasts with the seasoning mixture and set chicken aside.
  • Add the minced garlic and cook while stirring for one minute.
  • Add the enchilada sauce and press the “Cancel” button. Stir the sauce and onions together.
  • Add the chicken and flip to coat with the sauce.
  • Lock the Instant Pot lid in place and set to Pressure Cook on high for 20 minutes.
  • When the Instant Pot beeps, allow the pressure to release naturally for 10 minutes.
  • Open the Instant Pot and shred the chicken using forks or tongs.
  • Add the chicken back to the pressure cooker. Add the black beans, tortilla pieces, and half of the cheddar cheese. Stir to combine.
  • Spread the remaining cheese over the top and secure the lid on top of the pressure cooker. Set the Instant Pot to Pressure Cook for 3 minutes.
  • When the Instant Pot beeps, quick release the pressure and remove the lid.
  • Sprinkle with Queso Fresco or Monterey Jack cheese and serve hot.
Keyword chicken, instant pot