You catch the smell through the steam vent and suddenly you are starving. That tangy, creamy scent hitting your nose ain’t subtle. It kinda pulls you right to the kitchen like a magnet.
The float valve pops up and you hear the soft hiss of the valve releasing the pressure. You peek inside the pot, and that creamy white sauce bubbling over shredded chicken makes your mouth water real quick. You start counting down the minutes.
Pressure cooker recipes like this make you feel like a pro even if you’re kinda new to all this cooking biz. You just set it, forget it for the most part, and then boom – dinner’s served with hardly any fuss and a whole lotta yum.
Why This Recipe Works Every Single Time
- Chicken gets super tender with that pressure cooker tender pull technique. Check out our One Pot Cheesy Southwest Chicken Rice for another pressure cooker chicken favorite.
- White sour cream sauce stays creamy and doesn’t split cause you add it after cooking.
- Simple ingredients that most folks got in their kitchen right now.
- Salsa verde adds a tangy, fresh kick that balances the richness perfectly.
- Rolling tortillas with cheesy chicken mix keeps enchiladas gooey inside and crispy edges outside.
- Natural release lets flavors settle and sauce thicken even more. Learn more about pressure cooking tips to perfect your technique.
What Goes Into the Pot Today
- 3.5 cups cooked chicken, shredded or cubed, skin removed
- 8 8-inch tortillas, flour or corn (your pick)
- 3 ounces salsa verde for that sharp green tang
- 1.5 cups Monterey Jack cheese, shredded
- ¼ cup butter to start the white sauce
- ¼ cup flour to thicken the creamy sauce
- 16 ounces chicken broth gives the base for your sauce
- ¼ teaspoon garlic powder and ¼ teaspoon onion powder add subtle flavor bumps
- 1 cup sour cream to keep the sauce rich and smooth
- 4 ounces canned green chilies for a gentle kick
- ½ cup cilantro roughly chopped for fresh herbiness
- Leftover salsa verde to drizzle or serve beside
- ¼ cup cotija cheese or queso fresco crumbled to finish
You’re gonna love how these ingredients mix so well together. It’s a perfect balance of creamy, cheesy, and tangy all rolled up in tasty tortillas.
How It All Comes Together Step by Step
First you preheat your oven to 350°F. Lightly greasing a 9x13 inch baking dish makes cleanup easier later, trust me.
Next, toss that cooked shredded chicken and salsa verde in a bowl. Mix it up so every bite hits with flavor.
Now melt the butter in a medium saucepan over medium heat. Stir in the flour and cook it for 1 to 2 minutes until it bubbles but don’t let it brown or it’ll change the taste.
Slowly whisk in the chicken broth along with garlic and onion powders. It’ll start to thicken in about 5 minutes as it simmers, so keep watch.
After it thickens, pull the sauce off heat and stir in the sour cream. You gotta do this off the heat so it stays smooth and creamy without curdling.
Fill each tortilla with the chicken mixture and a sprinkle of Monterey Jack cheese. Then roll it up tight and place it seam side down in your baking dish so they hold nice.
Pour the creamy sour cream sauce evenly all over those rolled enchiladas. Make sure every tortilla gets some love.
Top everything with the rest of the Monterey Jack cheese and pop it into the oven uncovered for about 25 to 30 minutes. You’ll know it’s done when it’s bubbling and golden.
Easy Tweaks That Make Life Simple
- Use rotisserie chicken to skip cooking chicken yourself. Saves a ton of time.
- If you’re short on time, pre-mix sauce in advance and just warm it while enchiladas bake.
- Swap out Monterey Jack cheese with cheddar or pepper jack for a different flavor kick.
- Wrap tortillas in a damp towel and microwave 30 seconds to keep them pliable and easier to roll.
- Add extra green chilies or cilantro for a fresh zing that brightens every bite.
Your First Taste After the Wait
When you take that first bite, the cheesy sour cream sauce kinda hugs your mouth with creamy comfort. It’s rich but not too heavy.
You notice the tender chicken pulls apart with ease. That salsa verde sharpness cuts through the richness real nice.
The tortillas are soft but still hold their shape, not soggy at all. You get little crispy edges here and there that add texture.
Finishing with cotija cheese sprinkles gives a little salty pop that makes you wanna go back for more. Dang, this hits just right.
Making It Last All Week Long
If you got leftovers, store them in an airtight container in the fridge. They’ll keep good for up to 4 days.
Reheating is easy too. Cover with foil and warm in the oven to keep the sauce bubbly and tortillas tender.
You can freeze portions for up to 3 months. Just thaw overnight in the fridge before reheating slow-release method at low temperature.
When reheating from frozen, natural release in your pressure cooker works wonders to get that tender pull feeling back in the chicken and sauce.
The FAQ Section You Actually Need
- Can I use corn tortillas instead of flour? Absolutely. Corn tortillas work great but you might wanna soften them first by wrapping in a damp towel and heating a bit so they don’t break when rolling.
- What if I don’t have sour cream on hand? You can swap with plain Greek yogurt for a similar tang and creaminess, but add it after cooking just like sour cream.
- Is it okay to use leftover chicken from another meal? For sure. Leftovers work perfectly and save prep time. Just shred or cube it before mixing with salsa verde.
- Can I make this recipe dairy free? You’d need to swap the cheese and sour cream for plant-based options. It won’t be quite the same but still tasty and creamy.
- How long does the pressure cooker step take? The actual chicken cooking in pressure cooker only takes a few minutes but you gotta account for natural release to get that perfect texture.
- What’s the best way to store leftovers? Airtight containers in the fridge work best for up to 4 days. Freeze in portions for longer storage and thaw naturally when ready to reheat.
For more delicious recipes, check out our popular Cheesy Potato Burritos with Crispy Tater Tots or the vibrant Mediterranean Diet Recipes for Healthy Dinners. Explore our Pressure Cooking Tips for even better results.
Easy Sour Cream Chicken Enchiladas (White Sauce)
Equipment
- 1 Mixing bowl
- 1 Saucepan medium
- 1 Baking dish 9x13 inch
Ingredients
Main ingredients
- 3.5 cups cooked chicken shredded or cubed, skin removed
- 8 8-inch tortillas flour or corn
- 3 oz salsa verde
- 1.5 cups Monterey Jack cheese shredded
- 0.25 cup butter
- 0.25 cup flour
- 16 oz chicken broth
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 1 cup sour cream
- 4 oz green chilies canned
- 0.5 cup cilantro roughly chopped
- to taste leftover salsa verde to drizzle or serve beside
- 0.25 cup cotija cheese or queso fresco crumbled
Instructions
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.
- In a bowl, mix cooked shredded chicken and salsa verde thoroughly.
- Melt butter in a saucepan over medium heat, stir in flour and cook for 1–2 minutes.
- Whisk in chicken broth along with garlic and onion powder and simmer for about 5 minutes until thickened.
- Remove sauce from heat and stir in sour cream and green chilies.
- Fill each tortilla with chicken mixture and some Monterey Jack cheese, then roll and place seam side down in baking dish.
- Pour sour cream sauce evenly over enchiladas.
- Top with remaining Monterey Jack cheese.
- Bake uncovered for 25–30 minutes until bubbly and golden.
- Remove from oven and let cool for 2–3 minutes. Sprinkle with cilantro, cotija cheese, and drizzle with leftover salsa verde. Serve warm.
