Chicken Enchiladas in the Pressure Cooker
These chicken enchiladas come together effortlessly using a pressure cooker, delivering juicy filling, melty cheese, and bold flavors in much less time than traditional methods.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 tablespoons avocado oil or olive oil for sauté
- 1 small white onion peeled and diced
- 1 ½ pounds boneless skinless chicken breasts chopped bite-size
- 1 can diced green chiles 4-ounce can
- Sea salt and freshly cracked black pepper to taste
- 1 can black beans 15-ounce, rinsed and drained
- 8 large flour tortillas
- 3 cups shredded Mexican blend cheese
- 1 batch enchilada sauce as needed
- Optional toppings e.g. cilantro, diced red onion, sour cream, cotija cheese
Instructions
Instructions
- Preheat oven to 375°F.
- Heat oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
- Add chopped chicken and cook for 6-8 minutes until cooked through. Season with salt and pepper.
- Stir in diced green chiles and black beans. Cook for another 2-3 minutes. Remove from heat.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
- Fill each tortilla with chicken mixture and sprinkle with cheese. Roll and place seam-side down in baking dish.
- Pour remaining enchilada sauce over rolled tortillas and top evenly with shredded cheese.
- Cover dish with foil and bake for 20 minutes. Remove foil and bake 5-10 minutes more until cheese is bubbly.
- Let rest a few minutes before serving. Add optional toppings if desired.
Notes
Leftovers keep well in fridge 3–4 days or frozen for longer. Reheat in oven for best texture. Top with extra cheese for bonus gooey melt.