How To Use A Pressure Cooker To Make Chicken Enchiladas

Ingredients

The ingredients you’ll need are:

– 1 pound (450 grams) boneless, skinless chicken breasts

– 1 (15 ounce) can black beans, rinsed and drained

– 1 (15 ounce) can corn, drained

– 1 (10 ounce) can diced tomatoes with green chilies, undrained

– 1 (4 ounce) can diced green chilies, undrained

– 1 teaspoon chili powder

– 1/2 teaspoon ground cumin

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– half of cup (120 milliliters) chicken broth

– 12 (6 inch) corn tortillas

– 1 (16 ounce) can enchilada sauce

– 1 cup (240 milliliters) shredded cheddar cheese

– half of cup (120 milliliters) sour cream

– Chopped fresh cilantro, for garnish (optional)

Chicken Filling

Ingredients:

– 1 pound boneless, skinless chicken breasts

– 1 (15 ounce) can black beans, rinsed and drained

– 1 (15 ounce) can corn, drained

– 1 (10 ounce) can diced tomatoes with green chiles, undrained

– 1 (4 ounce) can diced green chiles

– 1 teaspoon chili powder

– 1/2 teaspoon floor cumin

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

Instructions:

1. Place the chicken breasts within the strain cooker. Add the black beans, corn, tomatoes, green chiles, chili powder, cumin, salt, and pepper. Stir to mix.

2. Close the lid and set the stress cooker to excessive stress. Cook for 15 minutes.

3. Once the cooking time is complete, let the pressure release naturally for 10 minutes. Then, quick-release the remaining pressure.

4. Remove the chicken from the pressure cooker and shred it with two forks. Return the shredded chicken to the pressure cooker and stir to mix.

5. Serve the chicken filling in enchiladas, tacos, or burritos.

Enchilada Sauce

Enchilada sauce is a scrumptious, flavorful sauce that’s excellent for topping enchiladas. It is made with a wide selection of components, including tomatoes, chiles, onions, garlic, and spices. There are many alternative recipes for enchilada sauce, however they all share a couple of widespread components.

The most essential ingredient in enchilada sauce is tomatoes. Tomatoes provide the sauce with its base taste and shade. You can use recent, canned, or diced tomatoes to make enchilada sauce. If you’re utilizing contemporary tomatoes, remember to remove the seeds and skins.

Chiles are another necessary ingredient in enchilada sauce. Chiles present the sauce with its warmth and flavor. You can use any type of chile pepper you like, but common selections include jalapeños, serranos, and habaneros. Be positive to remove the seeds and veins from the chiles before adding them to the sauce.

Onions and garlic are additionally essential ingredients in enchilada sauce. Onions and garlic add taste and depth to the sauce. Be sure to chop the onions and garlic finely earlier than adding them to the sauce.

Spices are the ultimate ingredient in enchilada sauce. Spices add taste and complexity to the sauce. Common spices utilized in enchilada sauce embody cumin, oregano, and chili powder. You also can add different spices to taste.

Once you could have all of your ingredients, you can begin making the enchilada sauce. Simply combine all of the ingredients in a saucepan and bring to a simmer. Simmer for 15-20 minutes, or until the sauce has thickened. Serve the sauce over enchiladas or any other Mexican dish.

Enchiladas

Enchiladas are a kind of Mexican dish that typically consists of a corn tortilla rolled round a filling and lined in a chili sauce. The filling can vary, however frequent ingredients include cheese, beans, greens, and meat.

Enchiladas are sometimes served with rice and beans, and they can be topped with sour cream chicken enchiladas cream, guacamole, and salsa. They are a well-liked dish in lots of components of the world, and they are often made at house or present in restaurants.

To make chicken enchiladas in a pressure cooker, you will need the next elements:

  • 1 pound boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1 (4 ounce) can chopped green chilies, undrained
  • 1 teaspoon chili powder
  • 1/2 teaspoon floor cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 corn tortillas
  • 1 (16 ounce) can enchilada sauce
  • 1 cup shredded cheddar cheese
  • Sour cream, guacamole, and salsa, for serving

Instructions:

  1. Place the chicken breasts in the stress cooker. Add the black beans, corn, tomatoes with green chilies, green chilies, chili powder, cumin, salt, and black pepper. Secure the lid on the stress cooker and convey to high strain over medium warmth.
  2. Cook for 10 minutes. Once the cooking time is complete, let the strain release naturally for 10 minutes, then quick-release the remaining stress.
  3. Remove the chicken from the stress cooker and shred it with two forks. Return the shredded chicken to the strain cooker.
  4. Preheat oven to 350 levels F (175 levels C).
  5. Spread half of cup of enchilada sauce within the bottom of a 9×13 inch baking dish.
  6. Fill every tortilla with about half of cup of the chicken combination. Roll up the tortillas and place them seam aspect down in the baking dish.
  7. Pour the remaining enchilada sauce over the tortillas. Sprinkle with cheddar cheese.
  8. Bake for 20 minutes, or till the cheese is melted and bubbly.
  9. Serve with sour cream, guacamole, and salsa.

Instructions

Ingredients:

– 1 pound boneless, skinless chicken breasts

– 1 (15 ounce) can black beans, rinsed and drained

– 1 (15 ounce) can corn, drained

– 1 (10 ounce) can diced tomatoes with green chilies, undrained

– 1 (4 ounce) can diced green chilies, undrained

– 1 (1 ounce) packet taco seasoning

– half of cup water

– 12 corn tortillas

– 1 (15 ounce) can enchilada sauce

– 1 cup shredded cheddar cheese

– half of cup chopped pink onion

– Sour cream and guacamole, for serving (optional)

Instructions:

1. Place the chicken breasts in the strain cooker insert. Add the black beans, corn, tomatoes with green chilies, green chilies, taco seasoning, and water. Close the lid and cook dinner on high strain for 10 minutes.

2. Quick-release the stress. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.

3. Heat the tortillas within the microwave or on a comal till they’re pliable. Place a heaping 1/4 cup of the chicken mixture in the center of each tortilla. Roll up the tortillas and place them in a greased 9×13-inch baking dish.

4. Pour the enchilada sauce over the tortillas. Sprinkle with the cheddar cheese and pink onion. Bake at 350 degrees F for 20 minutes, or till the cheese is melted and bubbly.

5. Serve hot with sour cream and guacamole, if desired.

Prepare Pressure Cooker

To prepare a pressure cooker, please comply with these steps:

1. Rinse the pressure cooker pot and lid thoroughly with water.

2. Check the stress cooker gasket for any damage or wear. Replace the gasket if necessary.

3. Add 1-2 cups of water to the stress cooker pot.

4. Place the trivet in the pressure cooker pot.

5. Place the meals to be cooked on the trivet.

6. Close the strain cooker lid and lock it in place.

7. Set the pressure cooker to the specified pressure level.

8. Place the stress cooker on the stovetop over medium heat.

9. Once the stress cooker reaches the desired pressure, cut back the warmth to low and preserve the pressure for the desired cooking time.

10. Once the cooking time is full, remove the strain cooker from the warmth and allow the strain to launch naturally for 10-15 minutes.

11. Carefully open the strain cooker lid and take away the food.

12. Serve the meals instantly.

Make Enchilada Sauce

Make Enchilada Sauce

1. In a blender, combine the tomatoes, onions, garlic, chili peppers, cumin, oregano, salt, pepper, and chicken broth.

2. Puree until clean.

3. Heat the vegetable oil in a large saucepan over medium warmth.

4. Add the sauce to the saucepan and produce to a boil.

5. Reduce warmth to low and simmer for quarter-hour, or till thickened.

Cook Chicken

1. Season the chicken breasts with salt and pepper.

2. Add the chicken breasts to the pressure cooker together with the onion, bell pepper, and garlic.

3. Add enough water to cowl the chicken breasts.

4. Close the lid of the strain cooker and set the valve to the sealing position.

5. Cook the chicken breasts for 10 minutes on excessive strain.

6. Once the cooking time is complete, let the pressure cooker naturally launch for 10 minutes before opening the lid.

7. Remove the chicken breasts from the stress cooker and shred them.

8. Return the shredded chicken to the stress cooker along with the enchilada sauce, cheese, and tortillas.

9. Stir the ingredients collectively till properly combined.

10. Close the lid of the pressure cooker and set the valve to the sealing place.

11. Cook the enchiladas for 5 minutes on excessive pressure.

12. Once the cooking time is full, let the strain cooker naturally launch for 10 minutes before opening the lid.

13. Serve the enchiladas hot.

Shred Chicken

How to Use a Pressure Cooker to Make Chicken Enchiladas

– Brown the chicken breasts within the pressure cooker on the sauté setting.

– Shred the chicken breasts and return them to the pressure cooker.

– Add the enchilada sauce and seasonings to the strain cooker and stir to combine.

– Cover the pressure cooker and lock the lid.

– Set the pressure cooker to high strain and cook dinner for quarter-hour.

– Once the cooking time is full, let the stress launch naturally for 10 minutes before opening the lid.

– Serve the shredded chicken enchiladas together with your favorite toppings, such as shredded cheese, sour cream, and guacamole.

Assemble Enchiladas

1. Spread about half of cup sauce in the bottom of a greased 13×9-inch baking dish. Combine the chicken, cheese, onions, green peppers, and chili powder; spoon about half cup down the center of every tortilla. Roll up and place seam facet down in the ready dish.

2. Pour the remaining sauce over the enchiladas. Cover and bake at 375° for 20-25 minutes or till heated via.

Pressure Cook Enchiladas

Ingredients

– 1 pound boneless, skinless chicken breasts

– 1 (15-ounce) can black beans, rinsed and drained

– 1 (15-ounce) can corn, drained

– 1 (10-ounce) can diced tomatoes with green chiles, undrained

– 1 (4-ounce) can diced green chilies, undrained

– 1 teaspoon chili powder

– half of teaspoon floor cumin

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 12 corn tortillas

– 1 (16-ounce) package deal shredded cheddar cheese

– 1/2 cup sour cream

– 1/4 cup chopped fresh cilantro

Instructions

1. Place the chicken breasts in the backside of a 6-quart pressure cooker. Add the black beans, corn, tomatoes, green chilies, chili powder, cumin, salt, and pepper. Stir to mix.

2. Place the tortillas on prime of the chicken combination. Cover the strain cooker and lock the lid in place. Bring the pressure cooker to high pressure and prepare dinner for 10 minutes.

3. Once the cooking time is full, let the pressure launch naturally for 10 minutes, then quick-release the remaining pressure.

4. Remove the chicken breasts from the strain cooker and shred them with two forks. Stir the shredded chicken back into the sauce.

5. To assemble the enchiladas, unfold half cup of the sauce within the bottom of a 9×13-inch baking dish. Fill each tortilla with 1/4 cup of the chicken mixture, 1/4 cup of the cheddar cheese, and 1 tablespoon of the sour cream. Roll up the tortillas and place them seam-side down within the baking dish.

6. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheddar cheese. Bake at 350 levels F for 15-20 minutes, or until the cheese is melted and bubbly.

7. Serve the enchiladas with your favourite toppings, such as sour cream, guacamole, salsa, or Pico de Gallo.

Plate and Serve

1. Place the chicken breasts within the pressure cooker and add enough water to cover them. Secure the lid and prepare dinner on high strain for 10 minutes.

2. Remove the chicken from the pressure cooker and shred it with two forks. Set aside.

3. Heat the oil in a large skillet over medium warmth. Add the onion and cook dinner until softened, about 5 minutes.

4. Add the garlic and cook dinner for 1 minute extra.

5. Add the shredded chicken, chili powder, cumin, oregano, and salt to the skillet. Stir to mix and cook till heated by way of, about 5 minutes.

6. Stir within the enchilada sauce and produce to a simmer. Cook for five minutes, or till thickened.

7. Line a 9×13 baking dish with tortillas. Spread some of the chicken combination over every tortilla and roll up. Place the enchiladas seam side down in the baking dish.

8. Pour the remaining enchilada sauce over the enchiladas and sprinkle with cheese. Bake at 350 levels Fahrenheit for 20 minutes, or until the cheese is melted and bubbly.

9. Remove from the oven and let cool for a few minutes earlier than serving. Garnish with sour cream, salsa, and guacamole, if desired.

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