Sour Cream Chicken Enchiladas in Your Pressure Cooker
This pressure cooker recipe delivers creamy, tender chicken enchiladas with rich and flavorful sauce, perfect for a fuss-free family dinner.
Ingredients
Main ingredients
- 2 cups Shredded cooked chicken
- 1 cup Sour cream
- 1 cup Enchilada sauce
- 8 Corn tortillas softened
- 1 cup Shredded cheese Mexican blend
- 1 tablespoon Olive oil
- 1 teaspoon Cumin ground
- 2 cloves Garlic minced
- 0.5 cup Onion diced
- 1 cup Chicken broth
- to taste Salt and pepper
Instructions
Instructions
- Heat olive oil in the pressure cooker on sauté mode. Add diced onion and minced garlic, cook until softened.
- Add shredded cooked chicken, cumin, salt, and pepper. Stir to combine.
- Pour in enchilada sauce and chicken broth, stir well.
- Layer softened corn tortillas in the pressure cooker, spoon chicken mixture over, and sprinkle with shredded cheese.
- Close the lid and seal the pressure cooker. Cook on high pressure for 10 minutes.
- Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
- Open the lid carefully; the enchiladas should be bubbly and cheese melted.
- Let the enchiladas sit for a few minutes before serving to enhance flavors.
Notes
Serve these enchiladas warm with your favorite sides or a fresh salad. Leftovers reheat well and taste even better the next day.