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Queso Chicken Enchiladas taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Amazing Chicken Enchiladas Pressure Cooker Style

These addicting, simple Chicken Enchiladas are filled with chicken, three kinds of cheese and a secret ingredient, Queso!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 7 enchiladas
Calories 568 kcal

Equipment

  • 1 Skillet Large
  • 1 Oven Preheated to 350°F
  • 1 Baking dish Greased

Ingredients
  

Main ingredients

  • 1.25 pounds Boneless skinless chicken breasts about three breasts that get seasoned and browned
  • 1 teaspoon Fajita seasoning or cumin your choice of spice to keep it flavorful
  • Salt and pepper to taste
  • 3 tablespoons Olive oil for browning the chicken and adding that olive-y flavor
  • 4 oz. Cream cheese softened brings a creamy, tangy texture inside the filling
  • ½ cup Prepared queso cheese sauce I got mine from Trader Joe’s and it works real good here
  • 12 oz. Shredded Mexican 3-cheese blend divided between inside and on top, melts like a dream
  • 7 Fajita sized flour tortillas 8 inch size, perfect size to wrap all that chicken cheese goodness
  • 12 oz. Mild salsa verde for serving later
  • ½ cup Sour cream for serving later

Instructions
 

Instructions

  • Preheat your oven to 350°F (175°C). You want it ready for that final cheese melt stage.
  • Heat up the olive oil in a large skillet over medium heat. You want it hot enough so the chicken gets a nice crust but doesn’t burn.
  • Add the chicken breasts to the skillet. Season with fajita seasoning, salt, and pepper. Cook about 7-8 minutes per side until browned and cooked through.
  • Remove the chicken and shred it up with two forks. Don’t worry if it’s a bit juicy — that’s flavor you’re saving!
  • Mix shredded chicken with softened cream cheese, prepared queso, cumin, and a pinch of salt in a big bowl. This combo gives you that creamy filling you’re dreaming of.
  • Lay out your tortillas and spread the chicken mixture evenly among them. Then sprinkle half of the shredded cheese inside.
  • Roll up tortillas and place them seam-side down in a greased baking dish. Top all of ‘em with the remaining shredded cheese.
  • Bake in the preheated oven for 20 minutes till the cheese melts all bubbly and golden. When you hear the quiet hiss and see the steam cues, you know it’s done.

Notes

Serve hot with mild salsa verde and sour cream for added flavor.