Jalapeno Popper Chicken Enchiladas Pressure Cooker Style
Creamy, cheesy, and spicy chicken enchiladas made quickly in the pressure cooker and finished in the oven. Perfect for comfort food lovers craving bold Tex-Mex flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 chicken breast with skin and bones
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- 2 tablespoon extra virgin olive oil
- 6 slices bacon chopped
- 4 oz whipped cream cheese
- ½ cup jalapenos minced
- 1 cup onions chopped
- 2 tablespoon garlic minced
- 1 plum tomato chopped
- ½ cup chicken stock
- ½ cup heavy cream
- ½ teaspoon cumin powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- 10 corn tortillas
- ¾ cup Monterey Jack cheese
- 3 cups extra sharp cheddar cheese
- 1 jalapeno sliced
Instructions
Instructions
- Preheat your oven to 375° F.
- Season chicken breast with salt, pepper, garlic powder, onion powder, and paprika. Sear in a skillet with olive oil until golden and cooked through. Remove and shred.
- In the same skillet, cook bacon until crispy. Remove with a slotted spoon and set aside.
- Sauté onions, jalapenos, and garlic in skillet until softened.
- Add tomato, chicken stock, and heavy cream. Simmer for 5 minutes until sauce thickens.
- Stir in cream cheese until fully melted and combined. Fold in shredded chicken and cooked bacon. Combine thoroughly.
- In a bowl, mix Monterey Jack cheese with 2¼ cups of cheddar cheese.
- Soften tortillas in microwave three at a time. Fill with chicken mixture and cheese. Roll and place seam-side down in greased casserole dish.
- Spoon topping mixture over enchiladas and sprinkle sliced jalapeno on top.
- Top with shredded cheese. Bake for 20 minutes until golden and bubbly.
- Let rest 5 minutes before serving.
- Serve warm and enjoy your cheesy, spicy homemade enchiladas.
Notes
Leftovers can be stored in the fridge for 3–4 days or frozen up to two months. Reheat in microwave or bake in foil from thawed for best texture.