Pressure Cooker Chicken Enchiladas Suizas in a blanket of homemade salsa verde, Oaxaca cheese and Mexican crema is truly an award winning restaurant quality meal.
Pressure Cooker Chicken Enchiladas Suizas
In 1990, I lost 130 pounds (60 kg) on Weight Watchers.
The WW frozen chicken enchilada suizas dinner was my favorite. Sometimes, I would save up calories all day, just to make two packages.
I’d come home from the gym famished and pop a couple in the oven and enjoy a nice meal.
This recipe is in my new This Old Gal Pressure Cooker Cookbook, which I hope you will buy!
Don’t be scared at all the ingredients in the above photo.
Most of them just get thrown in the cooking pot at the same time.
How to Make Chicken Enchiladas Suizas.
A flavorful enchilada, starts with highly seasoned chicken.
Most of the vegetables get thrown in with the chicken to partially cook.
The chicken is then shredded and rolled inside of warm corn tortillas.
The veggies are pureed to make a luscious salsa verde.
Then is all bakes up in the oven.
What are Tomatillos?
Tomatillos are referred to as “Mexican Husk Tomatoes.”
They can be green or greenish purple and have a paper-like husk around them. The husk kind of looks like a green pumpkin.
Like beefsteak tomatoes, Tomatillos are a nightshade.
They can be consumed raw or cooked.
They are mainly used for making salsa verde, which means green sauce.
This is so fast and convenient, you don’t even have to worry about chopping any vegetables.
The recipe is slightly spicy and is cooled off at the end with a layer of Mexican crema.
What is Mexican Crema?
It is the Mexican version of French crème fraîche. If you check my Pressure Cooker New York Cheesecake recipe, you will notice that I make sweetened a homemade crème fraîche for the top layer of the cheesecake.
Mexican Crema tastes very similar to sour cream, but slightly less sour and is quite thin.
It is often used as a “table cream,” and drizzled onto rice and beans, pork and other food.
In this recipe, we have saved an extra step and made it very easy.
The perfectly cooked veggies will turn into salsa verde.
How to Make Salsa Verde.
The veggies and liquid, all go into the VitaMix.
They are processed until smooth.
The cilantro leaves are added last and only processed a bit.
Of course, the chicken needs to first be removed!
Since they cooked with the chicken, the flavor is even better!
The quickest way to shred chicken is to use an electric hand held mixer.
See the video in my Pressure Cooker Buffalo Chicken recipe to see the mixer in action.
How beautiful and green is this salsa verde?
It makes a nice bed for the chicken enchiladas.
Why Fry Tortillas in Hot Oil?
Tortillas can be a bit stiff and may break when they are rolled.
When making enchiladas, taquitos, or any other recipe where you need to roll corn tortillas, first frying them a few seconds will make them pliable.
Just a drop of oil is needed.
When the meat is added, the tortillas will easily roll up and stay in one piece, without any breakage.
Make sure to add the filling and roll, while the tortillas are warm. Otherwise, they may break.
How to Roll Tortillas for Enchiladas.
- The warm tortilla should be placed on a flat surface.
- A few Tablespoons of chicken should be placed between the center of the tortilla and the end facing you.
- Simply roll up the chicken in the tortilla, like a cigar.
Cotija cheese can be sprinkled inside as an option.
Each tortilla is placed into the salsa verde with the cut side down.
The enchiladas are blanketed in the rest of the salsa verde.
Smothered in the Mexican crema and lots of Oaxaca cheese.
They are ready for a quick stint in the oven
Does this not look delicious?
During the writing of my book, I had some testers on many of the recipes.
In some of my tease posts, I will be using their photos, along with my own.
If you want this delicious Pressure Cooker Chicken Enchiladas Suizas recipes, please buy my This Old Gal Pressure Cooker Cookbook.
There are lots of amazing recipes that I know you will love!
Other Mexican Recipes to Try
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Porcelain & Bamboo Salt Box with Spoon
- Gravity Electric Salt and Pepper Grinder
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Long Rectangle Baking Dish,
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Here is the handy printable recipe:
Pressure Cooker Chicken Enchiladas Suizas
- 1.5 teaspoons Sea Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Ground Cumin
- 1.5 pounds Chicken Breasts Boneless/Skinless cut into 2 inch chunks
- 1 Tablespoon Extra Virgin Olive Oil plus 2 TBL for frying Tortillas
- 1 Tablespoon Salted Butter
- 1/4 cup Chicken Broth
- 2 pounds Tomatillos husked
- 2 Serrano Chiles (Green) stemmed
- 2 Guerito Chiles (Yellowish Green) stemmed
- 1 small Yellow/Brown Onion peeled and halved
- 3 cloves Fresh Garlic
- 1/2 bunch Fresh Cilantro Leaves stems removed
- 12 Corn Tortillas
- 1.5 cups Mexican Crema (crème fraîche, or half sour cream and half heavy cream)
- 10 ounces Oaxaca Cheese shredded
- 4 ounces Cotija Cheese crumbled
- In a medium bowl, combine the salt, black pepper, chili powder, and cumin. Add the chicken chunks and toss to coat.
- Add the olive oil, butter, chicken chunks, chicken broth, tomatillos, serrano and Guerito chiles, and onion to the cooking pot.
- Lock the lid and close the pressure valve. Cook for 2 minutes on High Pressure. When the beep sounds, wait 5 minutes, then release the remaining pressure.
- Remove the lid and transfer the chicken to a bowl. Shred it well with 2 forks.
- Transfer the vegetables and liquid from the cooking pot to a Vitamix or blender. Add the garlic and process until smooth. Add the cilantro and lightly process the salsa verde. Alternatively, use an immersion blend to blend the ingredients in the pot.
- Preheat the oven to 350°F (180°C).
- Pour half the salsa verde from the Vitamix into a 9 x 13-inch (23 x 33 cm) baking dish.
- In a large skillet over medium-high heat, add 2 teaspoons of olive oil. Add a few tortillas at a time to the hot oil, adding more oil as necessary, and flip them over, frying for 15 seconds per side. Transfer tortillas to a paper towel to drain. Don’t skip this step—lightly frying the tortillas makes them pliable and easier to roll.
- Place one tortilla at a time on a flat work surface and add about 1/3 cup (50 g) shredded chicken. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas and chicken.
- Pour the remaining salsa verde over the enchiladas. Drizzle the Mexican crema over the top and cover with the Oaxaca cheese. Bake for 30 minutes, or until the cheese is melted and bubbly.
- Crumble the cotija over the enchiladas and serve.
You can substitute Monterey Jack or mozzarella for the Oaxaca cheese. If preferred, the cotija cheese can be rolled up inside the tortillas with the chicken, rather than crumbling on top after baking.