Green chile enchiladas

You catch the smell through the steam vent and suddenly you are starving

You feel your stomach rumbling as the pressure cooker works its magic. The aroma of roasted butternut squash, spicy green chiles, and melting cheese fills the air. It's one of those smells that makes you can't wait to dig in.

You remember all those times you spent waiting for enchiladas to bake in the oven. But with this method, you don't gotta wait long. The pressure cooker cuts your wait time in half, and the results are just as yummy.

As the pressure builds, you start dreaming about cheesy, spicy bites. You know these enchiladas are gonna be a hit with your family or whoever is hungry. Plus, it's kinda fun to watch the steam valve hiss and release all that goodness.

Once the pressure is released with a quick release method, you open up the cooker and reveal a bubbling, golden casserole of happiness. It smells so good you wanna grab a plate immediately. Ready to learn how to do it yourself? Let's go.

BUTTERNUT + GREEN CHILE ENCHILADAS

This flavorful dish blends the sweetness of roasted butternut squash with the spicy kick of green chiles, all baked to perfection in a cheesy enchilada casserole. Perfect for a comforting meal that’s quick to prepare and packed with vibrant flavors.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 420 kcal

Equipment

• 1 Pressure cooker

Ingredients

  

Main ingredients

• 2 cups butternut squash roasted and diced
• 1 cup green chiles roasted, peeled, seeded, and chopped
• 10 tortillas corn tortillas
• 2 cups shredded cheese Mexican blend
• 1 cup enchilada sauce green chile enchilada sauce
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

 

Instructions

• Preheat the pressure cooker on sauté mode and add olive oil.
• Add roasted butternut squash and green chiles, and season with cumin, salt, and pepper.
• Stir ingredients and sauté for 3 minutes to blend flavors.
• Turn off sauté mode and spread a little enchilada sauce on the bottom of the pressure cooker.
• Layer 3-4 tortillas on top of sauce.
• Spread half of the squash and chile mixture over the tortillas, then sprinkle with cheese.
• Repeat layering with remaining tortillas, mixture, cheese, and top with enchilada sauce.
• Close the pressure cooker lid and cook on high pressure for 5 minutes.
• Quick release the pressure and carefully open the lid.
• Let it cool slightly before serving warm and enjoy your cheesy green chile enchiladas.

Notes

These enchiladas are perfect for a cozy dinner and can be customized with your favorite cheese or extra veggies.