I love Mexican food. My kids love my enchiladas. #WeeknightWinner.
By using the pressure cooker for the chicken, this Pressure Cooker Chicken Enchiladas can be prepared for any weeknight meal. I used pieces of chicken, breasts, and 30 minutes in the pressure cooker is all you need to be able to pull the chicken. The concept of PULLED MEAT hails from the south. It is most often associated with pork. Since, I do not do pork, i frequently use the same concept for chicken. The pulled part comes from using forks to pull the protein apart. You get nice chunky, irregular size pieces that are perfect for enchiladas or tacos.
In this recipe, I used jar enchilada sauce but ENCHILADA SAUCE is super easy to DIY. I found a recipe on my blog from 2012. WOW! Now, I am not shy with the enchilada sauce either. First, I make sure it has a good kick. As you see from the assembly pictures, I put the sauce on the inside and the outside. What I did differently this time compared to how I normally use my sauce, is I topped it just down the middle of the tortillas instead of drenching the whole (now here it comes) enchilada. Get it? The WHOLE ENCHILADA!
My enchiladas are a true testament to layers of flavor. The first layer was the pressure cooker chicken. I reserved the liquid and that liquid reconstituted the chicken after it was pulled along with some of the enchilada sauce. The corn torillas are toasted to begin the enchilada layering. Next, the sauce is topped followed by the chicken, a mixture of green chilies and roasted poblanos. The tortillas are rolled up, topped with more sauce and plenty of cheese. And finished by baking.
The making of the pulled chicken.
The assembling of the chicken enchiladas.
The pressure cooker chicken enchiladas plated.
Pressure Cooker Chicken Enchiladas
You can make pressure cooker chicken enchiladas during the week following this recipe. There is plenty of flavor and spice in this recipe.
- 5 Whole Chicken Breasts
- 4 Cups Chicken broth
- 2 Cups Water
- 1/2 Bunch Cilantro Little of the tops reserved
- 2 Tbsp Adobo seasoning divided
- 1 Tbsp Aleppo pepper divided
- 1 Tbsp Paprika divided
- 1/4 Whole Yellow onion diced
- 2 Tsp Cumin
- 2 Tsp Fresh cracked black pepper
- 2 Tsp Chili pepper
- 29 Ounces Enchilada sauce
- 24 Ounces Mexican cheese
- 10 Whole Corn tortillas
- 2 Cans Green chilies
- 2 Whole Poblanos
Start by adding the first 7 ingredients to the pressure cooker. Cook for 30 minutes (It cooks longer as it de-pressurizes) - reserve the remaining liquid. Let cool and once cool, pull using 2 forks.
At the same time, roast the poblanos over an open fire to char them well. Stick in a paper bag for up to 20 minutes. Peel the outer skin, dice and set aside.
Add the last oil to a skillet. When warm, add the the onion and the rest of the seasonings (1/2 of the divided spices). Cook for 3 - 4 minutes, then add the chicken and remaining spices. Mix well. Now add a good amount of the liquid and the cilantro tops. Simmer for 5 - 10 minutes. Toast the tortillas and warm the enchilada sauce.
Begin to assemble the enchiladas, take the tortillas and lay on the countertop. Start by putting some sauce; then the chicken, green chilies and poblanos and cheese (8 ounces or so). Roll up each filled tortilla and place into a 9" x 13" baking dish that. Generously, top the enchilada sauce down the middle of the tortillas. Finish by adding a whole lot of cheese.
Bake for 10 - 15 minutes in a 350 degree oven.
Serve and enjoy!