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Pressure Cooker Chicken Enchiladas

Pressure Cooker Chicken Enchiladas

Juicy shredded chicken, wrapped in tortillas, smothered in enchilada sauce and cheese — all made easy with the pressure cooker.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 (10 enchiladas)
Course: dinner, Main Course
Cuisine: Inspired, Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless chicken breasts or thighs
  • 1 onion chopped
  • 3 garlic cloves minced
  • 2 cups enchilada sauce divided
  • 10 corn tortillas
  • 2 cups shredded cheese cheddar + Monterey Jack
  • Fresh cilantro for garnish

Method
 

  1. Place chicken, onion, garlic, and 1 cup enchilada sauce in pressure cooker. Cook on high pressure 10 minutes; quick release.
    Raw chicken, onion, garlic with enchilada sauce in pressure cooker for chicken enchiladas
  2. Shred chicken, mix with ½ cup sauce and ½ cup cheese.
    Shredded chicken mixed with cheese and enchilada sauce for enchilada filling
  3. Warm tortillas, fill with chicken mixture, and roll tightly.
    Tortilla being rolled with chicken enchilada filling
  4. Place seam-side down in baking dish. Top with remaining sauce and cheese.
    Rolled tortillas in baking dish topped with enchilada sauce and cheese
  5. Bake at 375°F for 15–20 minutes until bubbly. Garnish with cilantro.
    Baked chicken enchiladas with melted cheese and cilantro garnish

Notes

Warm tortillas to prevent cracks. Use thighs for juicier filling. Freeze before baking for make-ahead dinners.