*Instant Pot or Crock Pot* ENCHILADA CASSEROLE (Primal, Keto, GF)

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This grain-free Enchilada Casserole recipe is for the Instant Pot or the Crock Pot. The assembly can also easily be adapted for a casserole baked in the oven. Originally a slow cooker and oven recipe, but now adapted!, my family can’t help saying that the new Instant Pot version is, “So good!”. You’ll love serving this special comfort food to family and friends, even and especially those who are Primal, Keto and Gluten-free!

Ingredients in Enchilada Casserole

Each of the components that go into making Instant Pot and Crock Pot Enchilada Casserole is excellent in its own right.

The Cheese Filling is super indulgent and crazy good.

The Enchilada Sauce can be used for impromptu Huevos Rancheros or to make any Mexican dish special; (it’s made with bone broth! and lasts well in the fridge for a week).

The Paleo and Keto Tortillas, as I explain below, are grain-free, versatile and can be used as a side with different dishes. (Or, you can use store bought corn tortillas if you’re Gluten-free and not restricted.)

Who doesn’t love coming home to something piping hot, creamy and delicious after working all day? With just a little forethought, to make the components, you can have a savory, indulgent Mexican feast (made from whole foods) waiting for you! Even the Instant Pot can be turned on ahead of time: It’ll keep your cozy dinner warm until you get home.

Enchilada Casserole … Layer it!

Whether cooking in the Slow Cooker or the Pressure Cooker, you’re just going to layer the ingredients for Instant Pot and Crock Pot Enchilada Casserole … the same way you do with a lasagna or an enchilada casserole.

This recipe creates a casserole that’s saucy, cheesy and SO delicious. I recommend serving the goodness with a big spoon! But the dish can then be eaten with a fork. Gooey comfort food.

The photo below shows the casserole layered in the Instant Pot and ready to be cooked.

Casserole in Crock Pot or Instant Pot?

A casserole cooked in an Instant Pot or slow cooker isn’t commonly done. But it should be: the outcome is great!

Usually if something like enchiladas or a lasagna are made in a slow cooker or pressure cooker you have one of two things: a soup version of the casserole recipe OR, in the Instant Pot, usually a second dish sits on top of the trivet over water (this is the Pot in Pot method [or PIP]). That’s because water is required to create steam (which creates pressure) and prevent scorching.

But my saucy Instant Pot or Crock Pot Enchilada Casserole has the most delicious homemade (and super easy to whip up!) Enchilada Sauce that creates the perfect texture (and steam!) for the Instant Pot or Crock Pot and achieves success!

Also, I don’t use a smaller pot because I want to make a large portion. 😉

Instant Pot or Crock Pot Enchilada Casserole

Get ready for delicious Mexican comfort food! I hope you enjoy this as much as we do! (Oven version is down below the other recipes!)

Print Recipe

5 from 1 vote

Crock Pot or Instant Pot Enchilada Casserole

This recipe can be made with or without chicken. It is full of spinach, cheese, winter squash (or cauliflower for Keto) and green chilies; so it's rich and abundant if a meat-free entree is preferred/easier some night. The tortillas are high-protein, made from grass-fed eggs and chia seeds (or you can use other tortillas of choice).

Prep Time10 minutes mins

Servings: 8 servings

Calories: 321kcal

Author: Megan

Ingredients

• 4 cups shredded chicken organic or pasture-raised preferred
• 1 bag frozen spinach 10 ounces
• 4 ounces cheddar cheese aged, grated
• 1 recipe Grain-free Tortillas see recipe below (or store bought tortillas)
• 1 recipe Cheese Enchilada Filling see recipe below
• 1 recipe Enchilada Sauce see recipe below

Instructions

• Ladle 1 cup enchilada sauce into large slow cooker, or Instant Pot. Layer 2-1/2-3 tortillas over the sauce, tearing the last one to two tortillas so the pieces cover all the sauce and fit the shape of the cooking dish.
• Top with ⅓ of frozen spinach and ⅓ of chicken, sprinkled evenly over the tortillas. Top the spinach and chicken with ⅓ of cheese filling, spreading it evenly. (It will be a generous amount.)
• Ladle 1 cup enchilada sauce over the cheese filling and top again with 3 tortillas.
• Continue this assembly until all ingredients have been used, finishing with final layer of enchilada sauce.
• Top all with shredded cheddar cheese.
• If using Crock Pot, place dish into base and set timer for 3.5 hours, on low heat. (Note: Pressure cookers vary in how hot they run; so cooking times will vary.)
  If using Instant Pot, make sure rubber ring is in place. Seal lid and shut steam valve. Set "Manual" button to 55 minutes. When timer goes off, do a Natural Release of pressure for 30 minutes; then press "Cancel" button and do a Quick Release. It will be saucy, but use a butter knife to cut down and through tortillas (cut in sections like cutting a pie). I then use a ladle in one hand and large serving spoon in the other so I scoop big saucy sections onto each plate or into broad bowls.
  
• Also serve Crock Pot version of finished casserole with broad serving spoon for scooping up the sauciness. Garnish each with desired condiments: grated cheese, fresh cilantro, sliced olives, shredded lettuce, pico de gallo salsa and/or sour cream.

Nutrition

Calories: 321kcal | Carbohydrates: 9g | Protein: 31g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 104mg | Sodium: 175mg | Potassium: 263mg | Vitamin A: 255IU | Calcium: 116mg | Iron: 1.6mg

The Filling for Instant Pot and Crock Pot Enchilada Casserole

Print Recipe

5 from 1 vote

Cheese Enchilada Filling

This filling can be made a day ahead and kept covered in the fridge until ready to assemble casserole. It will require more spreading, and be less runny, if made ahead and chilled.

Servings: 10 servings

Calories: 388kcal

Author: Megan

Ingredients

• 3 cups sour cream cultured organic: such as Nancy's brand
• 12 ounces cream cheese cultured: such as Nancy's brand, room temperature
• 1 cup heavy cream
• 4 ounces cheddar cheese aged, grated
• 2 bell peppers (or poblanas if you like it spicy), diced and sauteed with 1 T. fat and ¼ tsp sea salt, or 2 cans green chilies, diced
• 1 bunch green onions diced (reserve whites for lower carbs or if FODMAP issues)
• 1 tsp. oregano dried
• 1 tsp. cumin
• 1 tsp. sea salt

Instructions

• Mix all the ingredients together in a large mixing bowl.
• Set aside until ready to use in Enchilada recipe.

Nutrition

Calories: 388kcal | Carbohydrates: 4g | Protein: 7g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 117mg | Sodium: 437mg | Potassium: 245mg | Sugar: 4g | Vitamin A: 2135IU | Vitamin C: 31.6mg | Calcium: 222mg | Iron: 1mg

The Sauce for Instant Pot and Crock Pot Enchilada Casserole

Print Recipe

5 from 1 vote

Enchilada Sauce

This sauce is medium spicy. Used in moderation it is well-liked by our kids. The ancho chile gives the sauce a smoky, authentic flavor. Keep the seeds in the sauce if you want it spicier.

Cook Time10 minutes mins

Total Time40 minutes mins

Servings: 10 servings

Calories: 54kcal

Author: Megan

Ingredients

• 2 cups bone broth hot
• 2 cups canned pumpkin or leftover cooked winter squash; or use cooked pureed cauliflower for Keto/Low Carb
• 1 whole dried ancho chile seeds dumped out and stem discarded
• 2 Tablespoon butter or fat of choice: lard, duck fat, tallow, or coconut oil
• 1 teaspoon sea salt

Instructions

• In a small-medium size bowl or saucepan, pour hot bone broth over the dried chile. Cover and allow chile to soften for 20-30 minutes.
• Place the chile, bone broth and all remaining ingredients in a blender. Puree on medium-high speed for 50 seconds, until puree is smooth.
• The sauce is now ready to use in any recipe or can be stored in the refrigerator for up to one week.

Nutrition

Calories: 54kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 341mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9620IU | Vitamin C: 2.6mg | Calcium: 16mg | Iron: 0.8mg

The Grain-free Tortillas (or use store bought)

Print Recipe

5 from 12 votes

Chia-Flax Tortillas — Paleo, Keto, Low FODMAP, Gluten-free, Grain-free

Chia-Flax Tortillas taste and behave a lot like whole wheat tortillas. No rolling out with this recipe! Quick to make, versatile and high in protein.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Bread, Breakfast, DInner, lunch, Side Dish

Cuisine: American

Keyword: chia seed, flax seed, gaps diet, gluten-free, grain-free, keto, low-FODMAP, paleo, tortillas

Servings: 7 tortillas, depending on size

Calories: 90kcal

Author: Megan

Cost: $2

Equipment

• pan for cooking
• blender

Ingredients

• 6 whole eggs
• ½ cup water
• ¼ cup chia seeds
• ¼ cup flax seed meal
• 2 Tablespoons butter , ghee, coconut oil, avocado oil or olive oil, melted and cooled slightly if solid (This fat is included in the batter.) + you'll need 1 additional tablespoon fat for seasoning the pan
• ¼ teaspoon sea salt

Instructions

• Place all ingredients in a high-powered blender: eggs, water, chia seeds, flax seed, 2 tablespoons fat and sea salt. Puree on medium-high speed for about 50 seconds.
• The batter will be thick and continue to thicken as it sits. Allow it to set up for 10 minutes.
• Heat 1 tablespoon fat of choice in a skillet or crepe pan over medium-high heat.
• Pour in 2 ounces of batter and use an offset spatula to spread batter out into a thin circle. This first tortilla will likely slide around a bit. Turn the heat down to medium.
• Allow tortilla to cook on its first side for 2 minutes. Flip it and cook on the second side briefly, about 20 to 30 seconds.
• Remove the first tortilla to a plate and turn the heat to low under the pan. (This first tortilla can optionally be for the cook to snack on. It will be thicker and not as desirable. It is used as a tool to season the pan.)
• Pour the second 2 ounces of batter into pan and shape as with the first. This time, and for all remaining tortillas, the batter will behave perfectly, allowing you to fan it into a 6" or 7" circle. The pan, with this treatment, will behave in a non-stick fashion. Do not add any more fat to the pan.
• Continue frying tortillas in this manner until all the batter is used.
  

Notes

How to store leftover tortillas

Fully cool on wire rack before storing.

Keep in plastic zip lock bag, or similar sealed storage container, in the fridge for up to 5 days.

Or freeze, with a small piece of parchment paper between each one, for up to 3 months.

Defrost in the fridge overnight.

To refresh, place on medium-hot pan for about 30 seconds per side.

Nutrition

Calories: 90kcal | Carbohydrates: 2g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 102mg | Potassium: 73mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 108IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 1mg

The two photos below are old ones 😉 of the Crock Pot version of the recipe, so you can see that version too!

SIDES & TOPPINGS

Here’s how to make delicious Spanish Cauliflower Rice that’s both Paleo and, if you use green onions in place of the white onions, Keto.

If you’re not grain and legume-free and enjoy beans and rice with Mexican food, here’s how to make traditionally prepared beans, to optimize digestion and nutrition. For soaked rice, prepared according to traditional wisdom, here’s how.

For the best pico de gallo salsa, enjoy Pico de Gallo with Avocado!

OVEN VARIATION of Instant Pot and Crock Pot Enchilada Casserole

To bake this casserole in the oven, simply use a large cast iron skillet or casserole dish, 9″ by 13″, or similar. Assemble the layers, as per the main recipe instructions, in greased casserole dish. Preheat the oven to 350 degrees Fahrenheit, and bake until the center of the casserole is piping hot and the melted cheese in the middle of the casserole is bubbling and just browned, about 1 hour 15 minutes.

Have you ever made a casserole in a slow-cooker or pressure cooker?

Looking for similar recipes? Here are a few:

• White Bean Chicken Chili for the Crock Pot or Instant Pot, with traditionally soaked beans for best digestion
• Keto, Primal Chicken and Cheese Enchiladas
• Keto, Primal Chile Relleno Casserole
• Middle Eastern Lamb Stew for the Crock Pot or Instant Pot