Creamy White Chicken Enchiladas
Enjoy these delicious creamy white chicken enchiladas that are perfect for busy weeknights.
Equipment
- pressure cooker
Ingredients
Chicken Enchilada Filling
- 2 cups Cooked shredded chicken
- 1 cup Sour cream
- 1 cup Shredded cheese cheddar or Mexican blend
- ¼ cup Chopped onion
- 2 cloves Garlic minced
- ½ teaspoon Cumin ground
- ½ teaspoon Chili powder
- ¼ cup Fresh cilantro chopped
Enchilada Assembly
- 8 pieces Tortillas flour or corn
- ½ cup Green salsa mild or spicy
Instructions
Cooking Steps
- Preheat your pressure cooker and lightly grease the inner pot.
- In a bowl, mix the cooked shredded chicken, sour cream, half of the shredded cheese, chopped onion, garlic, cumin, and chili powder until well combined.
- Spoon a few tablespoons of green salsa into the bottom of the pressure cooker pot.
- Place one tortilla in the pot, add a layer of the chicken mixture, then sprinkle some cheese. Repeat layering ending with a tortilla on top.
- Pour the remaining green salsa over the top and sprinkle with the remaining cheese.
- Close the lid and cook on high pressure for 30 minutes.
- Allow the pressure to release naturally, then open the lid carefully.
- Garnish with fresh cilantro before serving.
- Serve warm and enjoy your creamy white chicken enchiladas.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pressure cooking enhances flavor and tenderness. Perfect for busy weeknights.
Nutrition
Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg
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