Speedy Chicken Enchiladas

Fast and Simple Chicken Enchiladas prepared using a pressure cooker.

Recipe Submitted by: Regina Sayers of Ivanhoe, VA

Classic Recipe
Boneless Skinless Chicken Breast
1- 2 lb bag
Olive Oil
3 Tbsp
Onion Chopped
1 Whole
Minced Garlic
2 tsp
1 tsp
Brown Sugar
1 Tbsp
Chicken Broth
1 cup
Your Favorite Salsa
2 cups
6" Flour Tortillas
Sour Cream
1/2 cup
Shredded Four Cheese Blend
1 cup
Goes great with guacamole, lettuce and chopped tomato. Add hot sauce to your liking.

Garlic Minced Onion Chopped

  1. Add olive oil to pressure cooker, saute' onions and garlic for 5 minutes.
  2. Place chicken in the cooker and pour chicken broth and salsa over it, add cumin. Pressure cook for 15 minutes at 15 lbs pressure.
  3. Let pressure drop at once under running water, open and take out chicken, shred and place in a bowl.

Chicken Enchilada Breast 


  1. Mix chicken, cheese, and hot sauce (however much you like) until blended, then place equal amounts of mixture in flour tortillas and roll up then place in a casserole dish.
  2. Pour remaining sauce from pot over top and sprinkle some shredded cheese on top.
  3. Bake for 30 minutes at 350.
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