• On Oct, 18, 2024
•  ladyrecipes
•  Recipes

How To Use A Pressure Cooker To Make Chicken Enchiladas

Ingredients

The components you’ll need are:

– 1 pound (450 grams) boneless, skinless chicken breasts

– 1 (15 ounce) can black beans, rinsed and drained

– 1 (15 ounce) can corn, drained

– 1 (10 ounce) can diced tomatoes with green chilies, undrained

– 1 (4 ounce) can diced green chilies, undrained

– 1 teaspoon chili powder

– half teaspoon ground cumin

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 1/2 cup (120 milliliters) chicken broth

– 12 (6 inch) corn tortillas

– 1 (16 ounce) can enchilada sauce

– 1 cup (240 milliliters) shredded cheddar cheese

– half cup (120 milliliters) sour cream

– Chopped recent cilantro, for garnish (optional)

Chicken Filling

Ingredients:

– 1 pound boneless, skinless chicken breasts

– 1 (15 ounce) can black beans, rinsed and drained

– 1 (15 ounce) can corn, drained

– 1 (10 ounce) can diced tomatoes with green chiles, undrained

– 1 (4 ounce) can diced green chiles

– 1 teaspoon chili powder

– 1/2 teaspoon floor cumin

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

Instructions:

1. Place the chicken breasts in the pressure cooker. Add the black beans, corn, tomatoes, green chiles, chili powder, cumin, salt, and pepper. Stir to combine.

2. Close the lid and set the pressure cooker to high pressure. Cook for quarter-hour.

3. Once the cooking time is full, let the pressure release naturally for 10 minutes. Then, quick-release the remaining strain.

4. Remove the chicken from the pressure cooker and shred it with two forks. Return the shredded chicken to the stress cooker and stir to mix.

5. Serve the chicken filling in enchiladas, tacos, or burritos.

Enchilada Sauce

Enchilada sauce is a delicious, flavorful sauce that’s good for topping enchiladas. It is made with a selection of elements, including tomatoes, chiles, onions, garlic, and spices. There are many different recipes for enchilada sauce, but they all share a few widespread ingredients.

The most important ingredient in enchilada sauce is tomatoes. Tomatoes provide the sauce with its base flavor and color. You can use fresh, canned, or diced tomatoes to make enchilada sauce. If you are using contemporary tomatoes, be sure to remove the seeds and skins.

Chiles are one other important ingredient in enchilada sauce. Chiles provide the sauce with its warmth and flavor. You can use any sort of chile pepper you like, but widespread decisions embody jalapeños, serranos, and habaneros. Be positive to take away the seeds and veins from the chiles before including them to the sauce.

Onions and garlic are also important ingredients in enchilada sauce. Onions and garlic add taste and depth to the sauce. Be sure to cut the onions and garlic finely earlier than adding them to the sauce.

Spices are the ultimate ingredient in enchilada sauce. Spices add flavor and complexity to the sauce. Common spices utilized in enchilada sauce embrace cumin, oregano, and chili powder. You also can add other spices to style.

Once you’ve all of your ingredients, you’ll be able to begin making the enchilada sauce. Simply mix the entire elements in a saucepan and produce to a simmer. Simmer for 15-20 minutes, or till the sauce has thickened. Serve the sauce over enchiladas or some other Mexican dish.

Enchiladas

Enchiladas are a type of Mexican dish that usually consists of a corn tortilla rolled round a filling and covered in a chili sauce. The filling can differ, but common ingredients embody cheese, beans, greens, and meat.

Enchiladas are often served with rice and beans, and they are often topped with sour cream, guacamole, and salsa. They are a well-liked dish in plenty of parts of the world, and they are often made at house or present in restaurants.

To make chicken enchiladas in a pressure cooker, you will need the next elements:

• 1 pound boneless, skinless chicken breasts
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 (4 ounce) can chopped green chilies, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 corn tortillas
• 1 (16 ounce) can enchilada sauce
• 1 cup shredded cheddar cheese
• Sour cream, guacamole, and salsa, for serving

Instructions:

1. Place the chicken breasts within the stress cooker. Add the black beans, corn, tomatoes with green chilies, green chilies, chili powder, cumin, salt, and black pepper. Secure the lid on the stress cooker and bring to excessive stress over medium heat.
2. Cook for 10 minutes. Once the cooking time is complete, let the strain release naturally for 10 minutes, then quick-release the remaining pressure.
3. Remove the chicken from the stress cooker and shred it with two forks. Return the shredded chicken to the stress cooker.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Spread 1/2 cup of enchilada sauce within the bottom of a 9×13 inch baking dish.
6. Fill every tortilla with about half of cup of the chicken mixture. Roll up the tortillas and place them seam facet down in the baking dish.
7. Pour the remaining enchilada sauce over the tortillas. Sprinkle with cheddar cheese.
8. Bake for 20 minutes, or until the cheese is melted and bubbly.
9. Serve with sour cream, guacamole, and salsa.

Instructions

Ingredients:

– 1 pound boneless, skinless chicken breasts

– 1 (15 ounce) can black beans, rinsed and drained

– 1 (15 ounce) can corn, drained

– 1 (10 ounce) can diced tomatoes with green chilies, undrained

– 1 (4 ounce) can diced green chilies, undrained

– 1 (1 ounce) packet taco seasoning

– half of cup water

– 12 corn tortillas

– 1 (15 ounce) can enchilada sauce

– 1 cup shredded cheddar cheese

– half of cup chopped red onion

– sour cream chicken enchilada casserole cream and guacamole, for serving (optional)

Instructions:

1. Place the chicken breasts in the stress cooker insert. Add the black beans, corn, tomatoes with green chilies, green chilies, taco seasoning, and water. Close the lid and cook dinner on high pressure for 10 minutes.

2. Quick-release the stress. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.

3. Heat the tortillas in the microwave or on a comal till they’re pliable. Place a heaping 1/4 cup of the chicken mixture within the heart of each tortilla. Roll up the tortillas and place them in a greased 9×13-inch baking dish.

4. Pour the enchilada sauce over the tortillas. Sprinkle with the cheddar cheese and red onion. Bake at 350 levels F for 20 minutes, or till the cheese is melted and bubbly.

5. Serve scorching with sour cream and guacamole, if desired.

Prepare Pressure Cooker

To prepare a pressure cooker, please comply with these steps:

1. Rinse the strain cooker pot and lid completely with water.

2. Check the stress cooker gasket for any harm or wear. Replace the gasket if needed.

3. Add 1-2 cups of water to the stress cooker pot.

4. Place the trivet within the stress cooker pot.

5. Place the meals to be cooked on the trivet.

6. Close the strain cooker lid and lock it in place.

7. Set the strain cooker to the specified strain stage.

8. Place the pressure cooker on the stovetop over medium warmth.

9. Once the pressure cooker reaches the desired strain, reduce the warmth to low and keep the pressure for the desired cooking time.

10. Once the cooking time is full, remove the pressure cooker from the heat and permit the stress to release naturally for 10-15 minutes.

11. Carefully open the stress cooker lid and take away the food.

12. Serve the food instantly.

Make Enchilada Sauce

Make Enchilada Sauce

1. In a blender, mix the tomatoes, onions, garlic, chili peppers, cumin, oregano, salt, pepper, and chicken broth.

2. Puree until easy.

3. Heat the vegetable oil in a big saucepan over medium heat.

4. Add the sauce to the saucepan and convey to a boil.

5. Reduce warmth to low and simmer for 15 minutes, or till thickened.

Cook Chicken

1. Season the chicken breasts with salt and pepper.

2. Add the chicken breasts to the stress cooker along with the onion, bell pepper, and garlic.

3. Add sufficient water to cowl the chicken breasts.

4. Close the lid of the stress cooker and set the valve to the sealing place.

5. Cook the chicken breasts for 10 minutes on excessive strain.

6. Once the cooking time is full, let the stress cooker naturally launch for 10 minutes earlier than opening the lid.

7. Remove the chicken breasts from the pressure cooker and shred them.

8. Return the shredded chicken to the stress cooker together with the enchilada sauce, cheese, and tortillas.

9. Stir the ingredients collectively till well combined.

10. Close the lid of the stress cooker and set the valve to the sealing position.

11. Cook the enchiladas for 5 minutes on high pressure.

12. Once the cooking time is full, let the pressure cooker naturally release for 10 minutes before opening the lid.

13. Serve the enchiladas hot.

Shred Chicken

How to Use a Pressure Cooker to Make Chicken Enchiladas

– Brown the chicken breasts within the strain cooker on the sauté setting.

– Shred the chicken breasts and return them to the stress cooker.

– Add the enchilada sauce and seasonings to the stress cooker and stir to mix.

– Cover the pressure cooker and lock the lid.

– Set the stress cooker to high strain and cook dinner for quarter-hour.

– Once the cooking time is complete, let the stress release naturally for 10 minutes before opening the lid.

– Serve the shredded chicken enchiladas together with your favorite toppings, such as shredded cheese, sour cream, and guacamole.

Assemble Enchiladas

1. Spread about half of cup sauce in the backside of a greased 13×9-inch baking dish. Combine the chicken, cheese, onions, green peppers, and chili powder; spoon about 1/2 cup down the middle of every tortilla. Roll up and place seam aspect down in the ready dish.

2. Pour the remaining sauce over the enchiladas. Cover and bake at 375° for 20-25 minutes or until heated by way of.

Pressure Cook Enchiladas

Ingredients

– 1 pound boneless, skinless chicken breasts

– 1 (15-ounce) can black beans, rinsed and drained

– 1 (15-ounce) can corn, drained

– 1 (10-ounce) can diced tomatoes with green chiles, undrained

– 1 (4-ounce) can diced green chilies, undrained

– 1 teaspoon chili powder

– 1/2 teaspoon ground cumin

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 12 corn tortillas

– 1 (16-ounce) package shredded cheddar cheese

– half of cup sour cream

– 1/4 cup chopped fresh cilantro

Instructions

1. Place the chicken breasts in the backside of a 6-quart stress cooker. Add the black beans, corn, tomatoes, green chilies, chili powder, cumin, salt, and pepper. Stir to mix.

2. Place the tortillas on top of the chicken mixture. Cover the strain cooker and lock the lid in place. Bring the strain cooker to high strain and prepare dinner for 10 minutes.

3. Once the cooking time is complete, let the strain release naturally for 10 minutes, then quick-release the remaining stress.

4. Remove the chicken breasts from the pressure cooker and shred them with two forks. Stir the shredded chicken again into the sauce.

5. To assemble the enchiladas, spread half cup of the sauce within the backside of a 9×13-inch baking dish. Fill each tortilla with 1/4 cup of the chicken combination, 1/4 cup of the cheddar cheese, and 1 tablespoon of the sour cream. Roll up the tortillas and place them seam-side down in the baking dish.

6. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheddar cheese. Bake at 350 levels F for 15-20 minutes, or until the cheese is melted and bubbly.

7. Serve the enchiladas with your favorite toppings, similar to sour cream, guacamole, salsa, or Pico de Gallo.

Plate and Serve

1. Place the chicken breasts within the stress cooker and add enough water to cowl them. Secure the lid and cook on excessive strain for 10 minutes.

2. Remove the chicken from the strain cooker and shred it with two forks. Set aside.

3. Heat the oil in a large skillet over medium heat. Add the onion and prepare dinner till softened, about 5 minutes.

4. Add the garlic and cook for 1 minute extra.

5. Add the shredded chicken, chili powder, cumin, oregano, and salt to the skillet. Stir to combine and prepare dinner until heated via, about 5 minutes.

6. Stir within the enchilada sauce and convey to a simmer. Cook for 5 minutes, or until thickened.

7. Line a 9×13 baking dish with tortillas. Spread a few of the chicken mixture over each tortilla and roll up. Place the enchiladas seam aspect down within the baking dish.

8. Pour the remaining enchilada sauce over the enchiladas and sprinkle with cheese. Bake at 350 degrees Fahrenheit for 20 minutes, or until the cheese is melted and bubbly.

9. Remove from the oven and let cool for a few minutes earlier than serving. Garnish with sour cream, salsa, and guacamole, if desired.