Easy Pressure Cooker Chicken Enchiladas Recipe
These chicken enchiladas come together easily in a pressure cooker and finish bubbling in the oven for the ultimate melty, cheesy comfort food with no fuss. Perfect for weeknight dinners!
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.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer keep. Reheat in microwave or oven with a little extra cheese on top for fresh flavor.