How To Use A Pressure Cooker To Make Chicken Enchiladas
Ingredients
The ingredients 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
– 1/2 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
– 1/2 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
– half of teaspoon ground cumin
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Place the chicken breasts in the strain cooker. Add the black beans, corn, tomatoes, green chiles, chili powder, cumin, salt, and pepper. Stir to mix.
2. Close the lid and set the pressure cooker to excessive strain. Cook for 15 minutes.
3. Once the cooking time is complete, let the strain launch naturally for 10 minutes. Then, quick-release the remaining pressure.
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 combine.
5. Serve the chicken filling in enchiladas, tacos, or burritos.
Enchilada Sauce
Enchilada sauce is a scrumptious, flavorful sauce that is good for topping enchiladas. It is made with quite so much of ingredients, including tomatoes, chiles, onions, garlic, and spices. There are many various recipes for enchilada sauce, however they all share a couple of frequent elements.
The most important ingredient in enchilada sauce is tomatoes. Tomatoes present the sauce with its base taste and shade. You can use fresh, canned, or diced tomatoes to make enchilada sauce. If you may be utilizing recent tomatoes, make certain to remove the seeds and skins.
Chiles are one other necessary ingredient in enchilada sauce. Chiles provide the sauce with its warmth and flavor. You can use any sort of chile pepper you want, however widespread choices embrace jalapeños, serranos, and habaneros. Be certain to remove the seeds and veins from the chiles earlier than adding them to the sauce.
Onions and garlic are also essential ingredients in enchilada sauce. Onions and garlic add taste and depth to the sauce. Be positive to cut the onions and garlic finely earlier than including them to the sauce.
Spices are the final ingredient in enchilada sauce. Spices add taste and complexity to the sauce. Common spices used in enchilada sauce include cumin, oregano, and chili powder. You also can add other spices to taste.
Once you have all your elements, you’ll find a way to begin making the enchilada sauce. Simply mix the entire elements in a saucepan and bring to a simmer. Simmer for 15-20 minutes, or till the sauce has thickened. Serve the sauce over enchiladas or any other Mexican dish.
Enchiladas
Enchiladas are a type of Mexican dish that typically consists of a corn tortilla rolled round a filling and lined in a chili sauce. The filling can differ, but widespread components embrace cheese, beans, vegetables, and meat.
Enchiladas are sometimes served with rice and beans, and they can be 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 found in restaurants.
To make chicken enchiladas in a strain cooker, you’ll need the following 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 floor 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:
- Place the chicken breasts in the strain 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 produce to high pressure over medium warmth.
- Cook for 10 minutes. Once the cooking time is complete, let the strain release naturally for 10 minutes, then quick-release the remaining stress.
- Remove the chicken from the stress cooker and shred it with two forks. Return the shredded chicken to the pressure cooker.
- Preheat oven to 350 degrees F (175 levels C).
- Spread 1/2 cup of enchilada sauce in the bottom of a 9×13 inch baking dish.
- Fill each tortilla with about half of cup of the chicken mixture. Roll up the tortillas and place them seam aspect down within the baking dish.
- Pour the remaining enchilada sauce over the tortillas. Sprinkle with cheddar cheese.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
- 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 cup water
– 12 corn tortillas
– 1 (15 ounce) can enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup chopped red onion
– Sour cream and guacamole, for serving (optional)
Instructions:
1. Place the chicken breasts within the pressure cooker insert. Add the black beans, corn, tomatoes with green chilies, green chilies, taco seasoning, and water. Close the lid and prepare dinner on high strain for 10 minutes.
2. Quick-release the pressure. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
3. Heat the tortillas within the microwave or on a comal until they are pliable. Place a heaping 1/4 cup of the chicken mixture in the middle of every 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 purple onion. Bake at 350 levels F for 20 minutes, or until the cheese is melted and bubbly.
5. Serve hot with sour cream chicken enchilada recipe cream and guacamole, if desired.
Prepare Pressure Cooker
To put together a strain cooker, please comply with these steps:
1. Rinse the pressure cooker pot and lid completely with water.
2. Check the pressure cooker gasket for any harm or wear. Replace the gasket if necessary.
3. Add 1-2 cups of water to the stress cooker pot.
4. Place the trivet within the stress cooker pot.
5. Place the food 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 pressure degree.
8. Place the pressure cooker on the stovetop over medium warmth.
9. Once the stress cooker reaches the desired pressure, reduce the heat to low and maintain the strain for the specified cooking time.
10. Once the cooking time is full, take away the strain cooker from the heat and allow the stress to launch naturally for 10-15 minutes.
11. Carefully open the strain cooker lid and take away the meals.
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 smooth.
3. Heat the vegetable oil in a big saucepan over medium warmth.
4. Add the sauce to the saucepan and produce to a boil.
5. Reduce heat to low and simmer for quarter-hour, or until thickened.
Cook Chicken
1. Season the chicken breasts with salt and pepper.
2. Add the chicken breasts to the strain cooker together with the onion, bell pepper, and garlic.
3. Add enough water to cover the chicken breasts.
4. Close the lid of the stress cooker and set the valve to the sealing position.
5. Cook the chicken breasts for 10 minutes on excessive stress.
6. Once the cooking time is full, let the strain cooker naturally release for 10 minutes earlier than opening the lid.
7. Remove the chicken breasts from the strain cooker and shred them.
8. Return the shredded chicken to the stress cooker along with the enchilada sauce, cheese, and tortillas.
9. Stir the components collectively till well mixed.
10. Close the lid of the stress cooker and set the valve to the sealing position.
11. Cook the enchiladas for 5 minutes on excessive pressure.
12. Once the cooking time is complete, let the strain cooker naturally release for 10 minutes earlier than opening the lid.
13. Serve the enchiladas scorching.
Shred Chicken
How to Use a Pressure Cooker to Make Chicken Enchiladas
– Brown the chicken breasts within the pressure cooker on the sauté setting.
– Shred the chicken breasts and return them to the pressure cooker.
– Add the enchilada sauce and seasonings to the pressure cooker and stir to mix.
– Cover the strain cooker and lock the lid.
– Set the pressure cooker to high strain and cook for 15 minutes.
– Once the cooking time is complete, let the pressure launch naturally for 10 minutes earlier than opening the lid.
– Serve the shredded chicken enchiladas together with your favourite toppings, similar to shredded cheese, sour cream, and guacamole.
Assemble Enchiladas
1. Spread about half of cup sauce within the backside of a greased 13×9-inch baking dish. Combine the chicken, cheese, onions, green peppers, and chili powder; spoon about half cup down the middle of every tortilla. Roll up and place seam side down in the ready dish.
2. Pour the remaining sauce over the enchiladas. Cover and bake at 375° for 20-25 minutes or till heated via.
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 floor cumin
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 12 corn tortillas
– 1 (16-ounce) bundle shredded cheddar cheese
– half of cup sour cream
– 1/4 cup chopped contemporary cilantro
Instructions
1. Place the chicken breasts in the bottom 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 high of the chicken combination. Cover the pressure cooker and lock the lid in place. Bring the stress cooker to high strain and cook for 10 minutes.
3. Once the cooking time is full, let the stress release naturally for 10 minutes, then quick-release the remaining strain.
4. Remove the chicken breasts from the strain cooker and shred them with two forks. Stir the shredded chicken back into the sauce.
5. To assemble the enchiladas, unfold half of cup of the sauce within the backside of a 9×13-inch baking dish. Fill every 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 till the cheese is melted and bubbly.
7. Serve the enchiladas along with your favourite toppings, similar to sour cream, guacamole, salsa, or Pico de Gallo.
Plate and Serve
1. Place the chicken breasts in the strain cooker and add enough water to cowl them. Secure the lid and cook dinner on high stress for 10 minutes.
2. Remove the chicken from the strain cooker and shred it with two forks. Set apart.
3. Heat the oil in a big skillet over medium warmth. Add the onion and cook dinner till softened, about 5 minutes.
4. Add the garlic and prepare dinner for 1 minute extra.
5. Add the shredded chicken, chili powder, cumin, oregano, and salt to the skillet. Stir to combine and prepare dinner till heated by way of, about 5 minutes.
6. Stir within the enchilada sauce and produce to a simmer. Cook for five minutes, or till thickened.
7. Line a 9×13 baking dish with tortillas. Spread some of the chicken combination 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.