Do you love mouthwatering meals that require minimal effort? If so, we’ve got the most succulent surprise for you! With meat so tender and juicy it falls apart and flavors that intensify with each new bite, Pressure Cooker Chicken Enchiladas is the best recipe ever!
Aside from a cast-iron skillet and a crockpot, my electric pressure cooker has become my most utilized appliance. Home cooks everywhere are OBSESSED with pressure cookers, and it’s easy to see why.
This modern marvel cuts dinner prep time in HALF. It’s a great tool if you find yourself exhausted at the end of the day but need to put something delicious AND nutritious on the family dinner table.
That’s why Pressure Cooker Chicken Enchiladas are a hassle-free way to create a family-friendly meal! As the chicken and vegetables cook in the pressure cooker, they release plenty of liquid, resulting in a rich and flavorful salsa with minimal effort. No searing or pre-cooking of any kind is required for this genius recipe.
So what’s the difference between a slow cooker and a pressure cooker? Although they’re both time savers, the difference is essentially when you want to do the work. Slow cookers are ideal for loading up a recipe before running out the door in the morning, while an electric pressure cooker allows you to make a very quick meal once you get home.
These modern marvels use steam under pressure to cook dramatically faster than a slow cooker. Pressure cookers are the definition of efficient, saving you time AND electricity!
Here’s how to make Pressure Cooker Chicken Enchiladas:
- 2 pounds bone-in, skin-on chicken thighs
- 1 pound roma tomatoes, roughly chopped (about 4)
- 1 medium onion, sliced
- 4 medium cloves garlic, smashed
- 2 whole canned chipotle chilies packed in adobo, plus 2 tablepoons sauce from the can
- 2 teaspoons dried oregano, preferably Mexican
- 1/2 cup low-sodium chicken stock
- Kosher salt and freshly ground black pepper
- 1 tablespoon juice from 1 lime
- 1 tablespoon soy sauce
- 1/4 cup chopped cilantro
- 12 corn tortillas
- 3 ounces grated Jack or cheddar cheese
- Combine chicken, tomatoes, onion, garlic, chipotle peppers and adobo sauce, oregano, and chicken stock in a pressure cooker, season with salt and pepper, and stir roughly until ingredients are evenly distributed. Seal pressure cooker and cook on high pressure for 15 minutes. Release pressure using quick-release method. Using tongs, transfer chicken to a bowl and set aside to cool.
- Transfer remaining ingredients from pressure cooker to the jar of a blender. Add soy sauce and lime juice. Blend, starting at low speed and slowly increasing to high until sauce is smooth. Season to taste with salt and stir in 3 tablespoons of cilantro. Transfer to a bowl.
- When chicken is cool enough to handle, discard skin and bones. Shred chicken meat roughly with your fingers or two forks. Fold in 1/4 cup of sauce and season to taste with salt and pepper.
- Adjust oven rack to middle position and preheat oven to 425°F.
- Dip tortillas in sauce one at a time, letting excess drip off and stacking them as you go. Ladle one cup of sauce over the base of a 9- by 13-inch baking dish coated with non-stick cooking spray. Place 2 to 3 tablespoons of chicken filling in a line along the center of one tortilla. Roll tortilla up like a cigar and transfer to the baking dish, seam side-down. Repeat with remaining tortillas and filling.
- Spoon more sauce over the top of the tortillas, then spread cheddar or Jack cheese in two even rows across the center of the tortillas. Spoon a few more tablespoons of sauce on top of the cheese. Cover baking dish with aluminum foil, transfer to the oven, and bake for 20 minutes.
- Remove baking dish from oven, sprinkle with chopped cilantro, and serve immediately, passing any additional salsa at the table. Optional: top with crumbled cotija cheese.
Looking for an easy and delicious side dish to serve with it? Try our Chipotle Inspired Guac:
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