I love enchiladas, and I’ll eat them with whatever protein is available: beef, chicken, beans, or cheese. I hadn’t made any at home for a while, so I decided to make chicken enchiladas. Of course, since I’ve been on a kick of using my pressure cooker, I decided to use my Instant Pot to cook the chicken ahead of time, and then it was simply a matter of throwing all the ingredients together and baking in the oven.
You can definitely use leftover chicken or other precooked chicken you may have. I wanted to infuse my chicken with taco seasoning, and the pressure cooker is great way to do that. Plus the chicken is done after 10 minutes of cooking time, so if you are using raw chicken, the pressure cooker is a terrific time saver.
This recipe made a bunch of enchiladas — I ended up with 15 of them and had to use 2 baking dishes, but since there are 4 of us, and the guys have big appetites, this worked out fine for us. Feel free to adjust to how many people you are cooking for.
I served a quick version of Pressure Cooker Mexican Rice and refried beans – this was a super easy dinner to make, and the kids said I can make this anytime.
Cheesy Chicken Enchiladas
1 package of chicken breast tenders (about 1-1/2 pounds)
1 package of taco seasoning
1 cup hot water
Salt and black pepper
8 ounces cream cheese, softened
2 cups shredded cheese (I used cheddar but use your favorite)
Shredded lettuce, optional
Sliced black olives, optional
Pico de gallo, optional
Sour cream, optional
Season your chicken with salt and black pepper, and place them in the pressure cooker. Whisk together the taco seasoning with the hot water, stirring until the seasoning has dissolved. Pour the mixture over the chicken. Place the lid on the pressure cooker, remembering to seal the vent, and cook on high pressure for 10 minutes.
When the beeper goes off, turn off the pressure cooker, and do a quick release to release the built-up pressure. Remove the chicken to a bowl, and shred the pieces with 2 forks. Set aside for a few minutes until the chicken is cool enough to work with but still warm.
To the bowl with the shredded chicken, add the softened cream cheese, and stir to completely combine.
Preheat the oven to 375 degrees Fahrenheit.
Spray a 9 x 13-inch baking dish with cooking spray.
Add some of the chicken and cream cheese mixture to each tortilla shell, and roll up, placing the seam side down in the baking dish. Once you’ve filled your tortilla shells, spoon the enchilada sauce over each tortilla. Top everything with shredded cheese.
Bake at 375 degrees Fahrenheit for approximately 30 minutes, or until the cheese is nicely browned.
To serve, top enchiladas with shredded lettuce, pico de gallo, sliced black olives, and sour cream if desired.