How To Use A Pressure Cooker To Make Chicken Enchiladas

How To Use A Pressure Cooker To Make Chicken Enchiladas

Ingredients

The components 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

– half teaspoon floor cumin

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– half 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 recent 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

– half teaspoon ground 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 strain. Cook for 15 minutes.

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

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

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

Enchilada Sauce

Enchilada sauce is a scrumptious, flavorful sauce that is perfect for topping enchiladas. It is made with quite so much of ingredients, together with tomatoes, chiles, onions, garlic, and spices. There are many different recipes for enchilada sauce, but they all share a few frequent components.

The most necessary ingredient in enchilada sauce is tomatoes. Tomatoes provide the sauce with its base flavor and shade. You can use fresh, canned, or diced tomatoes to make enchilada sauce. If you might be utilizing recent tomatoes, remember to remove the seeds and skins.

Chiles are another necessary ingredient in enchilada sauce. Chiles provide the sauce with its heat and taste. You can use any type of chile pepper you want, however frequent selections embrace jalapeños, serranos, and habaneros. Be sure to remove the seeds and veins from the chiles before including them to the sauce.

Onions and garlic are also necessary ingredients in enchilada sauce. Onions and garlic add flavor and depth to the sauce. Be certain to cut the onions and garlic finely before 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 embrace cumin, oregano, and chili powder. You can also add other spices to style.

Once you’ve your whole ingredients, you probably can start making the enchilada sauce. Simply mix all of the elements 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 some other Mexican dish.

Enchiladas

Enchiladas are a sort 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 elements include cheese, beans, greens, and meat.

Enchiladas are sometimes served with rice and beans, and they can be topped with sour cream, guacamole, and salsa. They are a popular dish in plenty of parts of the world, and they can be made at residence or found in restaurants.

To make chicken enchiladas in a pressure cooker, you will need the following 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 ground 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 strain cooker and produce to excessive stress over medium warmth.
2. Cook for 10 minutes. Once the cooking time is complete, let the stress release naturally for 10 minutes, then quick-release the remaining strain.
3. Remove the chicken from the strain cooker and shred it with two forks. Return the shredded chicken to the strain cooker.
4. Preheat oven to 350 levels F (175 degrees C).
5. Spread 1/2 cup of enchilada sauce within the bottom of a 9×13 inch baking dish.
6. Fill each tortilla with about 1/2 cup of the chicken combination. Roll up the tortillas and place them seam side down in the baking dish.
7. Pour the remaining enchilada sauce over the tortillas. Sprinkle with cheddar cheese.
8. Bake for 20 minutes, or until 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

– 1/2 cup water

– 12 corn tortillas

– 1 (15 ounce) can enchilada sauce

– 1 cup shredded cheddar cheese

– half 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 on excessive stress for 10 minutes.

2. Quick-release the strain. 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 until they’re pliable. Place a heaping 1/4 cup of the chicken combination in the heart 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 red onion. Bake at 350 degrees F for 20 minutes, or until the cheese is melted and bubbly.

5. Serve scorching with sour cream chicken enchilada recipe cream and guacamole, if desired.

Prepare Pressure Cooker

To put together a pressure cooker, please observe these steps:

1. Rinse the strain cooker pot and lid totally with water.

2. Check the strain cooker gasket for any harm or put on. Replace the gasket if essential.

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

4. Place the trivet within the pressure cooker pot.

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

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

7. Set the stress cooker to the desired stress level.

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

9. Once the strain cooker reaches the specified strain, scale back the heat to low and preserve the pressure for the desired cooking time.

10. Once the cooking time is full, take away the strain cooker from the heat and allow the pressure 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, mix the tomatoes, onions, garlic, chili peppers, cumin, oregano, salt, pepper, and chicken broth.

2. Puree until smooth.

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

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

5. Reduce warmth to low and simmer for 15 minutes, or until thickened.

Cook Chicken

1. Season the chicken breasts with salt and pepper.

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

3. Add sufficient water to cowl the chicken breasts.

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

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

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 pressure cooker and shred them.

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

9. Stir the elements collectively till properly combined.

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

11. Cook the enchiladas for 5 minutes on high strain.

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

13. Serve the enchiladas sizzling.

Shred Chicken

How to Use a Pressure Cooker to Make Chicken Enchiladas

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

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

– Add the enchilada sauce and seasonings to the stress cooker and stir to mix.

– Cover the stress cooker and lock the lid.

– Set the stress cooker to excessive pressure and prepare dinner for 15 minutes.

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

– Serve the shredded chicken enchiladas along with your favorite toppings, similar to 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 1/2 cup down the middle of each tortilla. Roll up and place seam facet down within the ready dish.

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

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 ground cumin

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 12 corn tortillas

– 1 (16-ounce) bundle shredded cheddar cheese

– half cup sour cream

– 1/4 cup chopped contemporary cilantro

Instructions

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

2. Place the tortillas on high of the chicken mixture. Cover the pressure cooker and lock the lid in place. Bring the pressure cooker to excessive pressure and cook for 10 minutes.

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

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

5. To assemble the enchiladas, unfold 1/2 cup of the sauce in the backside of a 9×13-inch baking dish. Fill every 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 together with your favorite toppings, corresponding to sour cream, guacamole, salsa, or Pico de Gallo.

Plate and Serve

1. Place the chicken breasts in the strain cooker and add sufficient water to cowl them. Secure the lid and cook dinner on excessive stress for 10 minutes.

2. Remove the chicken from the stress cooker and shred it with two forks. Set apart.

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

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

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

6. Stir in the enchilada sauce and produce to a simmer. Cook for 5 minutes, or till thickened.

7. Line a 9×13 baking dish with tortillas. Spread a few of the chicken mixture over each tortilla and roll up. Place the enchiladas seam facet down within the baking dish.

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

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