Wow that’s a mouthful. I came up with this because I wanted a layered tortilla casserole that I could make ahead and cook in the Instant Pot on a weeknight. This has the flavors of Fiesta Ranch (which is SO SO good) and fire-roasted Hatch chiles.
- Chicken: I used the chopped up chicken from a rotisserie chicken (this was a whole chicken) but you could easily use diced cooked chicken breasts as well
- Corn tortillas: Should really be corn, for the flavor. I don’t think that flour would have as good of flavor for this application.
- Sour cream
- Cheese: I used Cabot Seriously Sharp Cheddar, shredded
- Fiesta Ranch Powder Copycat: You can also use the packets but they’re sometimes hard to find (and very high in sodium). Alternately you could use a mix of 2 teaspoons cumin, 2 tablespoons onion powder, and 2 tablespoons onion powder to flavor the meat.
- Diced Bermuda onion
- Fire Roasted Hatch Chiles
- And Pico de Gallo, avocado, hot sauce, jalapenos, and lime for a garnish
Mix the chopped chicken with sour cream, onions, and Fiesta ranch powder, and the juice of 1 lime in a bowl.
Using a Fat Daddio’s 7 inch cheesecake pan, (I wrapped the bottom with foil) start your layers:
I sliced the tortillas in quarters, and layer one layer of tortillas, one layer of the chicken mix, and one layer of the Hatch chiles.
Then a layer of cheese. Repeat layers until the top layer is tortillas.
At this point you can wrap it and keep in the fridge for several days (the flavor gets better!)
Wrap the top with foil, then cook in the Instant Pot on a rack with one cup water, on high pressure for 1 hour 20 minutes (if straight from the refrigerator it will be very cold) until heated through. I use 8 quart Instant Pot Duo with airfry lid, and it’s incredibly versatile (you’ll see why later!)
After cooking the casserole gets nice and melty, but I wanted a cheese layer on top. So add your cheese, and airfry lid, and air fry at 400 degrees Fahrenheit for 4 to 5 minutes, until the cheese is bubbly. Alternately, add cheese and broil for about a minute (keep a close eye on this!)
Ooey gooey cheese!!
Run a knife around the edge and remove the outside of the pan. Slice and serve! It will be gooey so best to do this on a plate.
I served with pico de gallo, Cholula sauce, lime, diced cilantro, avocado, and sour cream and this was amazing! Even the boy, who doesn’t like to eat “stuff with other stuff” really liked it!
IF YOU LIKE THIS RECIPE YOU WILL ALSO ENJOY…
- Instant Pot Beef Barbacoa
- Fish Tacos With Spanish Rice
- Instant Pot Air Fryer Hot Wings
- Instant Pot Santa Fe Soup
- Homemade Enchilada Sauce
Instant Pot Fiesta & Hatch Chile Tortilla Casserole
- Instant Pot
- 1 rotisserie chicken diced
- 8 corn tortillas quartered
- ¾ cup sour cream
- ½ large Bermuda Red onion, diced
- ¼ cup Fiesta Ranch Copycat powder
- 2 cups sharp cheddar cheese shredded
- ¼ to ½ cup fire roasted Hatch Chiles to taste
- 1 lime juiced
- Pico de gallo
- Sour cream
- Avocado sliced
- Lime wedge
- Cilantro diced
- Mix the chicken, sour cream, fiesta ranch, onion, and the juice of 1 lime in a bowl. Layer casserole: 1 layer tortilla quarters, 1 thick layer chicken mix, 1 layer Hatch chiles, 1 layer of cheese. Repeat and finish with a layer of tortillas. Cover in foil and refrigerate if desired. If refrigerated, remove and add to Instant Pot on rack, with 1 cup water in the bottom. Cook on high pressure 1 hour 20 minutes (if not cold, you may only need 45 minutes to an hour). Quick release. Add cheese to top and add airfry lid. Airfry at 400 degrees Fahrenheit for 4 to 5 minutes, until cheese melts. Alternately, remove casserole, add cheese and broil for a minute or two until the cheese is melted. Slip knife around rim of cheesecake pan, and remove outer ring. Slice and serve with pico de gallo, sour cream, avocados, hot sauce, diced cilantro, and a lime wedge.
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