The pressure builds and you start counting down minutes until you eat. You hear that valve hiss just as the timer hits, and the smell hits your nose firstsomething smoky and cheesy, kinda like a warm hug. You catch yourself staring at the sealed lid, waiting for that sweet steam cues that tell you dinner's finally ready.
Inside the pot, the broth depth is just right for the chicken to cook tender and juicy while soaking up all the spices from the enchilada sauce. Your mind drifts to how you chopped the onions, the burst of flavor from those green chiles, and you know it's gonna taste good, real good. The slow release method means you don't rush it, letting everything settle together before you open that sealing ring.
You take a deep breath cause you know the next few minutes is the best part. Gotta admit, waiting never felt this exciting before. When you lift that lid, itts like a warm party waiting for you in that potcheese melted, tortillas soft but not soggy, chicken packed full of flavor. Yall, this is comfort food on a whole other level.
What Makes Pressure Cooking Win Every Round
- You get tender chicken way faster than the oven or stove method.
- Pressure cooking traps flavors so your dish tastes richer and deeper.
- The sealed lid and sealing ring keep every bit of moisture inside, no drying out here.
- Steam cues and that valve hiss help you know exactly when the food's ready.
- Less mess and fewer pots means less clean-upalways a win in your kitchen.
- Slow release lets everything settle and stay juicy instead of drying out too fast.
All the Pieces for This Meal
- 2 tablespoons avocado oil or olive oil for that nice saute9.
- 1 small white onion, peeled and diced, cause you need that sweet base.
- 1 ½ pounds boneless skinless chicken breasts, diced small so it cooks evenly.
- 1 (4-ounce) can diced green chilesthey give that extra little kick.
- Sea salt and freshly cracked black pepper for seasoning, gotta taste as you go.
- 1 (15-ounce) can black beans, rinsed and drained to keep things clean.
- 8 large flour tortillas, the perfect size to roll up all that good stuff.
- 3 cups Mexican-blend shredded cheese, gotta have that cheesy goodness.
- 1 batch red enchilada sauce, homemade or store-bought, either works.
- Optional toppings like fresh cilantro, chopped red onions, diced avocado, sour cream, or crumbled cotija cheese to finish it off with style.
How It All Comes Together Step by Step
First, preheat your oven to 3756 because that cheese gotta melt nicely at the end.
Heat avocado oil in a large skillet over medium-high heat. Toss in the diced onion and saute9 for about 3 or 4 minutes till it's soft and smells sweet.
Add diced chicken next and cook for 5 to 6 minutes, stirring every now and then so it cooks through all even.
Stir in the diced green chiles, season all that with sea salt and freshly cracked black pepper to your liking. Cook just a minute or two more then take it off the heat.
Mix in the black beans until everythings combined and looking ready to roll.
Now, spread a thin layer of that red enchilada sauce on the bottom of a 9x13 baking dish. This keeps the enchiladas from sticking and adds extra flavor.
Spoon the chicken and bean mixture into each tortilla, sprinkle cheese generously, roll them up, and place seam-down in your baking dish. Pour the rest of the sauce on top and cover with the remaining cheese. Toss it in your oven and bake uncovered for 20 to 25 minutes till the cheeses bubbly and melty. Let em cool a bit before you dig in and top with whatever you want.
Time Savers That Actually Work
- You can dice your chicken the night before and keep it in the fridge so you jump right into cooking.
- Using canned enchilada sauce instead of making from scratch saves a ton of prep time and still tastes great.
- Rinse and drain black beans ahead so theyre ready when you start assembling.
- Feeling lazy? Use pre-shredded cheese but toss it with a little flour first so it melts better and clumps less.
- If you got leftover chicken or beans from another meal, they work perfectly here, seriously saving you time.
What It Tastes Like Fresh From the Pot
First bites a cozy burstthe chicken is juicy and tender, soaking up that enchilada sauce goodness. You sense the subtle heat from the green chiles but it never punches you in the face.
The black beans add a creamy, earthy layer that rounds everything out perfectly. You might even forget youre eating something this wholesome.
Cheese? Oh heck yeah. Melted perfectly on top like a blanket of savory yum, gooey and stringy just right so every mouthful bursts with cheesiness.
Topping it off with cilantro or avocado adds that fresh zing and contrast that makes you keep coming back for seconds. Its homey, satisfying, and just plain good.
Making It Last All Week Long
If you got leftovers, store them in an airtight container in the fridge and theyll keep good for about 3 to 4 days. Just reheat gently so the cheese doesnt get tough.
For longer keeping, freeze individual portions wrapped tight in foil and place in freezer bags. When you want a quick meal, just thaw overnight in the fridge and warm up in the oven.
If youre packing lunches, these enchiladas reheat well in the microwave but cover em with a damp paper towel to keep moisture.
When reheating, you can sprinkle a little extra cheese on top before warming up so you get that fresh melted cheese feeling again. Gotta have that cheesy top all over again.
The FAQ Section You Actually Need
- Can I use chicken thighs instead of breasts? Yep, thighs work great in a pressure cooker cause they stay juicy and kinda more tender. Just cut em the same size as breasts.
- What if I dont have fresh onion? You can totally use frozen chopped onions or even onion powder. Adjust the quantity cause powders are more concentrated.
- Is it okay to skip the black beans? For sure, if you dont like beans or gotta allergy, just leave em out and add more chicken or extras like corn.
- Can I make this vegetarian? Yeah, try subbing chicken with cubed tofu or extra beans and veggies. Just adjust cooking times a little cause tofu cooks faster.
- How do I know when to use slow release? When you want the chicken to stay tender and avoid it cooking too fast or drying out, slow release is your buddy. It lets the pressure come down gentle-like.
- Can I prepare everything in the pressure cooker instead of skillet? Kinda, but you lose some saute9 from onions and chicken if you skip the skillet step. Still doable, just expect a slightly different texture but flavors still come through.
Easy Pressure Cooker Chicken Enchiladas Recipe
Equipment
- 1 skillet large
- 1 9x13 inch baking dish
- 1 oven preheated
Ingredients
Main Ingredients
- 2 tablespoons avocado oil or olive oil for sautéing
- 1 small white onion peeled and diced
- 1 ½ pounds boneless skinless chicken breasts diced small
- 1 can (4-ounce) diced green chiles
- sea salt and freshly cracked black pepper to taste
- 1 can (15-ounce) black beans rinsed and drained
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- 1 batch red enchilada sauce homemade or store-bought
- optional toppings fresh cilantro, chopped red onions, diced avocado, sour cream, or crumbled cotija cheese
Instructions
Instructions
- Preheat the oven to 375°F to finish melting the cheese later.
- Heat oil in a large skillet over medium-high heat. Add diced onion and sauté for 3-4 minutes until soft.
- Add diced chicken and cook for 5-6 minutes until fully cooked, stirring occasionally.
- Stir in diced green chiles and season with salt and pepper. Cook for 1-2 minutes, then remove from heat.
- Mix in black beans with the chicken mixture until well combined.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
- Fill each tortilla with the chicken-bean mixture, sprinkle with cheese, roll up, and place seam-down into the dish.
- Pour remaining enchilada sauce over the top of rolled tortillas.
- Sprinkle remaining cheese over the enchiladas evenly.
- Bake uncovered for 20-25 minutes until cheese is bubbly and melted.
- Let cool slightly and serve with favorite toppings.
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