Requires a pressure cooker
Yield: 12 enchiladas / 1 serving if you are brave
- 1 tablespoon of vegetable oil
- 1 cup of diced onion
- 4 cloves of garlic minced
- 1 cup of chicken broth
- 2 – 8 oz cans tomato sauce
- 2 tablespoons of chili powder
- 1 tablespoon of sugar
- 1 teaspoon of cumin
- 1 teaspoon of kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds of boneless skinless chicken breasts
- 2 tablespoons of chopped fresh cilantro
- 12 corn tortillas
- 8 oz of sharp cheddar cheese shredded
- 8 oz of Monterey Jack cheese shredded
- Or skip the last 2 and buy a 1lb. bag of Mexican Mix shredded cheese
Set your electronic pressure cooker to saute and add 1 tablespoon of oil.
Saute 1 cup of diced onions and 4 cloves of minced garlic until onions start to soften and turn translucent, 2-3 minutes.
Add 1 cup of chicken broth, the 2 cans of tomato sauce, 2 tablespoons of chili powder, 1 tablespoon of sugar, 1 teaspoon of cumin, 1 teaspoon of Kosher salt and 1/2 a teaspoon of pepper to the pressure cooker and stir to combine.
Add the 1 1/2 pounds of chicken breasts to the pressure cooker, close lid and set pressure release valve to sealing.
Set electronic pressure cooker to high pressure via manual mode for 10 minutes.
The pressure cooker will take about 10 minutes to come to pressure, then it will countdown from 10 minutes.
While chicken breasts and sauce are cooking, shred cheese and combine and prepare tortillas.
To prepare tortillas, preheat oven to 400 degrees.
Brush tortillas lightly with vegetable oil, spread on a baking sheet and heat in oven for about 5 minutes, just until soft and pliable.
Once the pressure cooker has completed 10 minute countdown, it will beep and switch to Keep Warm function.
Carefully turn pressure release valve to venting to quickly release the pressure, don’t let it release naturally.
Remove chicken breasts to shred then set aside to cool.
Stir 2 tablespoons of chopped fresh cilantro into enchilada sauce.
Use 1/4 cup of enchilada sauce from the pressure cooker to coat the bottom of a roughly 9″ x 13″ baking dish.
To assemble enchiladas, evenly divide 1/2 of the enchiladas sauce, 1/2 of the shredded cheese and all of the shredded chicken among the 12 corn tortillas, roll and place seam side down into the prepped baking dish.
Pour the remaining enchilada sauce over the rolled enchiladas and top with most of the remaining cheese.
Cover dish with foil and bake at 400 degrees for 20 minutes, or until heated through, the chicken and sauce were already cooked in the pressure cooker so this is only to get the cheese inside the rolled enchiladas to melt completely.
Garnish with fresh cilantro and extra cheese if desired