When you can’t think of what to make for dinner, grab some frozen chicken and make these easy Pressure Cooker Chicken Enchiladas!
Sometimes, we get busy or are in a rush and didn’t plan dinner. Here is a super easy dish to make in your pressure cooker. This was adapted from Wolfgang Puck and Deb Murray’s recipe way back when I got my first Pressure Cooker.
It is and is specifically for using frozen chicken, so no need to plan….much.
It specifically uses frozen chicken tenders (or breasts, cut up), canned beans or make your own from dry beans (recipe coming soon). Using Homemade Chicken Stock/Broth brings this recipe up to the next level!
I always have lots of frozen Homemade Chicken Stock/Broth in my freezer.
Enchilada sauce, frozen corn and other ingredients are usually in our pantries, so no need to plan dinner!
Turn thisPressure Cooker Chicken Enchiladas recipe into a one pot meal!
If you are using store bought chicken stock/broth, dump it and the other liquids into the cold Pressure Cooker cooking pot.
Chop up the green pepper, onions and cilantro.
Add the chicken into the broth. You can see that I used large pieces of chicken breast, rather than tenders. So, just use whichever you prefer.
If you used frozen broth and it has defrosted, push the Off button. and carefully, add in the vegetables. My favorite spatula is the Cilio Olivewood Spatula.
Add in all the seasoning and mix it into the liquid. You don’t need to mix it well, just get it combined, so it is not sitting dry on the top. Close the lid and you are ready to push that button, unless you are making the Pressure Cooker Perfectly Cooked Pot In Pot Rice. 🙂
You are ready to lock on the lid and cook your entire dinner in ONE pot at the same time!!!
This is an optional step, but I do it all the time. I like to have my chicken spread out through each bite. Some people prefer to have large chunks of chicken.
Chop it up however you like; in strips, shredded, chunks, it’s your movie! Return the chicken back into the pot.
Have all your cheese shredded in advance, if you are using blocks of cheese. I like to use Cheddar, Monterey Jack Oaxaca, Asiago.
You can always just buy a bag of pre shredded Mexican type cheese and mix it right in until melted.
Add in the tortilla chips into the Pressure Cooker cooking pot and stir. The tortilla chips will absorb the liquid and become soft, like enchiladas. It’s so yummy!
Top with sour cream or even better, top with your own homemade Instant Pot Greek Yogurt and a garnish of cilantro and enjoy!
They hold up well and are perfect for two servings each. Plus, they are cheap enough to share leftovers with guests.
Kitchen Equipment and Esssentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Bellemain Porcelain Ramekins
- John Boos Maple Cutting Board with Groove
- Microplane Artisan Ribbon Grater
- Reditainer Extreme Freezer Containers
- Freezer Labels
- OXO Stainless Steel Tongs
Here is the handy printable recipe:
- 1 can light red kidney beans, drained
- 2 cups chicken bone broth
- 17-18 oz enchilada sauce, hot or medium
- 8 - 10 frozen chicken tenders (3 - 4 large breasts)
- 1 small onion diced
- 1 cup green pepper, diced
- 2 oz caned green chiles or a small Serrano chili pepper, seeds removed, minced (Optional)
- 1 tablespoon fresh cilantro, minced
- 1 packet regular or cheesy taco seasoning mix
- 1 cup frozen corn
- 3 cups tortilla chips
- 2 cups Mexican flavored shredded cheese mix
- Sour cream, to garnish
- Scallions, to garnish (optional)
- See my Pressure Cooker Perfectly Cooked Pot in Pot Rice recipe
- Add everything, but the last four ingredients to Pressure Cooker cooking pot.
- If making this a One Pot Meal, add the Prepared PIP Rice now.
- Lock lid and close Pressure Valve.
- Cook at High Pressure for 6 minutes.
- When Beep sounds, allow a 10 minute natural release.
- Remove the chicken and slice or shred and place back into Pressure Cooker cooking pot.
- Select the Sauté or Browning function, add cheese and tortillas and stir until cheese melts.
- Serve with a dollop of sour cream and scallions on top.
For a little less spice, use mild enchilada sauce or ½ mild and ½ medium.
If your chicken is not frozen, increase stock by ⅛ cup.
If desired, before adding cheese and tortillas, remove cooked chicken, lightly fork shred and put back in pot.