Pressure Cooker Chicken Enchiladas You'll Wanna Make Again
These pressure cooker chicken enchiladas come together fast with tender chicken, black beans, melty cheese, and a bold enchilada sauce – your new favorite for quick weeknight comfort meals.
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.
Notes
Store leftovers in airtight containers up to 4 days in the fridge, or wrap and freeze individual portions for later.