The pressure builds and you start counting down minutes until you eat. You notice that familiar hiss of your pressure cooker coming alive. It 27s like it 27s working as hard as you are to get that dinner ready fast.
You gotta love how the chicken transforms under all that pressure. That tender pull feeling when you shred the meat after just a short cook time? It 27s dang satisfying. You 27re already imagining all those flavors soaking together.
While the cooker does its thing, you start picturing your plate. Melty cheese, that rich enchilada sauce with a little kick, warm tortillas wrapped tight around the chicken and beans. You remember why you picked this recipe to make tonight. It 27s gonna be good.
The Truth About Fast Tender Results
- The pressure cooker locks in moisture so your chicken stays juicy and tender, not dried out.
- You get that deep broth depth flavor even though you didn 27t simmer for hours, just minutes.
- The tender pull of chicken happens faster here so you save big time on prep.
- Quick release means you can jump in and keep dinner moving, no waiting around forever.
- This fast cook style keeps fresh veggies from getting mushy or sad. They stay just right.
For other fast and juicy chicken dinners, check out our Bang Bang Chicken Sliders Recipe and Sweet Chili Chicken Recipe that'll make your mealtime just as quick and flavorful.
What Goes Into the Pot Today
You start with 2 tablespoons of avocado oil or olive oil, whatever you hit first in your kitchen. Next is 1 small white onion, peeled and diced, cause that sweetness really brings out the flavor when it cooks down.
Then comes 1 and a half pounds of boneless skinless chicken breasts, diced into small half-inch pieces. This size is just right for quick cooking and stacking inside tortillas.
A little heat and texture arrives from a 4-ounce can of diced green chiles. Salt and pepper season the whole thing simple and good.
You add a 15-ounce can of black beans, rinsed and drained, for some hearty, creamy bites throughout.
Don 27t forget 8 large flour tortillas to roll it all up in. A full 3 cups of Mexican-blend shredded cheese means you get gooey, melty cheese in every bite.
And the star 27 27—1 batch of red enchilada sauce to pour over and inside. For topping, you can pick fresh cilantro, chopped red onions, diced avocado, sour cream, or crumbled cotija cheese when you want something extra.
The Exact Process From Start to Finish
Step one you heat up the avocado oil in a large skillet over medium-high heat. Toss in the diced onion and cook for about 3-4 minutes till it 27s soft and smells real good.
Step two add the diced chicken to your skillet. Sprinkle that sea salt and cracked pepper over the top. Cook for 5-6 minutes, stirring now and then until the chicken is cooked through and starting to get color.
In step three stir in the diced green chiles and drained black beans. Cook those together for a couple more minutes then pull the skillet off the heat to let the flavors mingle.
Step four you spread a thin layer of red enchilada sauce at the bottom of a 9x13-inch baking dish. Lay a tortilla flat and scoop a good amount of the chicken mixture along the middle, adding a sprinkle of shredded cheese on top.
Step five you roll each tortilla tight and place them seam-side down in the dish. Repeat until you got all eight rolled up nice and snug.
Step six pour the rest of the enchilada sauce over the rolled tortillas and cover everything with the remaining cheese. Bake uncovered at 375 degrees Fahrenheit for 20 to 25 minutes till the cheese bubbles and melts invitingly. When done, let it cool a tad before serving.
Quick Tricks That Save Your Time
- Use pre-cooked rotisserie chicken for the filling. Skip the cooking and just shred it up, then toss it with the green chiles and beans.
- Swap fresh onions for frozen diced onions to save peeling and chopping time. They cook up just fine in the skillet.
- Grab a jar of your favorite enchilada sauce instead of homemade. It works real good and cuts down your prep steps.
Your First Taste After the Wait
When you finally dig in, you notice the layers of flavors mingling in every bite. The chicken is so tender it almost melts in your mouth, thanks to that quick tender pull from pressure cooking. That enchilada sauce wraps every piece in a cozy, tangy hug.
You catch the warmth of the spices and the little kick from the green chiles without it being too spicy. The beans add just enough creaminess and texture to make it feel like a full meal on a plate.
The melted cheese stretches and pulls as you take another bite. It 27s that familiar cheesy comfort that makes you wanna keep on eating. You remember, this was totally worth the wait.
How to Store This for Later
When you got leftovers, wrap them tight in aluminum foil or airtight containers to keep all that moisture locked in. It keeps good for about 3 to 4 days in the fridge.
You can also freeze individual portions wrapped well in plastic wrap first then placed in freezer bags. When you wanna eat, thaw in the fridge overnight and reheat in the oven or microwave.
If you 27re planning to keep it fresh for like a day, keep the sauce and cheese separate. Store just the rolled tortillas covered and add sauce plus cheese when you 27re ready to bake. This way, you keep good texture without sogginess.
Your Most Asked Questions Answered
- Can I use chicken thighs instead of breasts? Yeah, chicken thighs work too and they get tender real nice. Just adjust cook time slightly if your pieces are bigger.
- Do I need to use fresh onions or canned ones? Fresh chopped onions give you best flavor but frozen diced onions are totally fine when you 27re short on time.
- What 27s quick release and natural release? Quick release means you open the cooker 27s valve right away after the pressure build to stop cooking fast. Natural release just means you let it sit till it cools down and releases pressure on its own.
- How spicy are these enchiladas? They 27ve got a gentle heat from the green chiles and sauce. You can always add more or less to your taste.
- Can I make this vegetarian? Yep, just swap chicken for extra beans, veggies, maybe some sautéed mushrooms. It 27ll still taste great with the same process.
- What if I don 27t have red enchilada sauce? You can make a simple sauce with tomato paste, chili powder, garlic powder, and water or grab a good store-bought one. It all works.
For more fast and flavorful chicken recipes, be sure to explore our Bang Bang Chicken Sliders Recipe and Sweet Chili Chicken Recipe for some new favorites.
Pressure Cooker Chicken Enchiladas You'll Wanna Make Again
Equipment
- 1 Mixing bowl Large
- 1 Skillet Large
- 1 9x13-inch baking dish
Ingredients
Main ingredients
- 2 tablespoon avocado oil or olive oil
- 1 small white onion peeled and diced
- 1.5 lbs boneless skinless chicken breasts diced into ½-inch pieces
- 4 oz diced green chiles from a can
- salt and pepper to taste
- 15 oz black beans rinsed and drained
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- 1 batch red enchilada sauce
- optional toppings fresh cilantro, chopped red onions, diced avocado, sour cream, or crumbled cotija cheese
Instructions
Instructions
- Heat avocado oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until soft and fragrant.
- Add diced chicken to the skillet. Season with salt and pepper. Cook for 5-6 minutes until chicken is cooked through and beginning to brown.
- Stir in diced green chiles and black beans. Cook for another 2 minutes then remove skillet from heat.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.
- Lay out a tortilla and spoon some chicken mixture down the center. Top with shredded cheese.
- Roll up the tortilla and place seam-side down in the baking dish. Repeat with all tortillas.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the cheese.
- Bake uncovered at 375°F for 20-25 minutes until cheese is melted and bubbly.
- Let cool slightly before serving with desired toppings.
