You catch the smell through the steam vent and suddenly you are starving. It kinda sneaks up on you as the aromas from the sautéed onions and jalapeos start to fill your kitchen. You spot the steam bubbling under the sealing ring and feel your appetite waking up fast.
That smell is definitely from the green chiles and spices blending with tender chicken right inside your pressure cooker. You remember the chick's broth depth that keeps everything juicy and adds so much flavor every bite will make you wanna go back for more. The steam cues tell you it's time to do the quick release and finish things off.
You recall how fast this comes together and can't help but love making enchiladas this way. Your hands get warm rolling those tortillas filled with all that good stuff. Then itt all about that creamy sauce you poured on top before popping the whole dish in the oven to get bubbly and golden.
The Truth About Fast Tender Results
- You gotta rely on your pressure cooker's sealing ring working right to keep all that steam in.
- The steam cues popping or jiggling tell you its sealed and cooking at high pressure.
- Using a slow release after pressure cooking helps keep the chicken tender and not stringy.
- The broth depth in your pot is clutch to making the chicken juicy and full of flavor.
- Quick release works best if you gotta hurry things up but might dry out delicate parts.
- Preparing the chicken shredded before you start cooking saves a ton of time.
- Frying the tortillas just a little before filling keeps them soft but sturdy enough to roll.
All the Pieces for This Meal
- 3 tablespoon canola oil, divided
- 12 whole corn tortillas
- 1 large onion, diced
- 1 whole jalapeo, seeded and finely diced
- 2 ½ cups cooked, shredded chicken
- 3 (4-oz.) cans whole green chiles, diced and divided
- 1 teaspoon paprika, divided
- 2 cups reserved broth from chicken, divided
- ½ cup heavy cream
- 2 tablespoon butter
- 2 tablespoon flour
- 1 cup sour cream
- 2 ½ cups grated monterey jack cheese, divided, plus more to top
- Salt and pepper to taste
- Cilantro, chopped
- Picante sauce (optional)
Each ingredient plays its part here. The canola oil splits between sautéing and frying the tortillas so you get that crisp but not greasy bite. Onions and jalapeos soften and bring just enough heat to make your taste buds dance. The green chiles give you the earthy green punch thats totally unique to enchiladas.
You gotta get your shredded chicken ready, which is usually cooked beforehand but keeps all the juices when mixed with broth depth in the pot. Paprika spices it up, split so it flavors both the chicken mixture and the creamy sauce. Then a combo of heavy cream, sour cream, and monterey jack cheese gets baked on top for that melty richness you cant resist.
How It All Comes Together Step by Step
First you preheat that oven to 375f. Get it hot for the final bake so the cheese bubbles just right. Then grab a skillet and heat 1 tablespoon of canola oil over medium.
Toss in your diced onion and jalapeo. Saut e9 them until theyre soft and smelling great, about 5 minutes. Your kitchen will be smelling like its about to get real good.
Now stir in your shredded chicken, two cans of diced green chiles, and half a teaspoon of paprika. Let that cook for 2 or 3 minutes so everything blends. Pour in 1 cup of your reserved chicken broth and cook a little more until most liquid absorbs. Then pull it off the heat.
Next up is the creamy sauce. Melt butter in a separate pan over medium heat. Stir in the last can of green chiles, and add 1 tablespoon canola oil. Sprinkle in the remaining teaspoon paprika and pour in 1 cup of chicken broth with half a cup heavy cream.
Cook and stir until the sauce thickens slightly, maybe 3 to 4 minutes. This is the sauce that wraps your enchiladas in creamy goodness.
In another clean skillet, heat the remaining canola oil. Fry each tortilla just for about 10 seconds per side. You only want m soft with a little give, not crispy chips. Drain on paper towels to avoid any extra oil.
You fill each tortilla with some of the chicken mixture, then roll them tight and place seam side down in a greased 9x13 inch baking dish. Pour that cream sauce all over the top. Cover with foil and bake for 20 minutes. Then, take off the foil and bake 10 more minutes so the top turns bubbly and golden. Let it rest 5 minutes before you serve.
Easy Tweaks That Make Life Simple
- If youre short on time, use pre-cooked rotisserie chicken. Youll skip shredding and keep it juicy.
- Frying tortillas can be skipped if youre pressed but try warming them in microwave wrapped in damp paper towel so they dont crack rolling.
- Making sauce in one pan earlier and keeping warm while you fry and roll saves you from rushing at the end.
These shortcuts keep you steady with less mess and still get that homemade vibe. They work real good for busy weeknights or when youre cooking for a crowd.
Your First Taste After the Wait
When you finally get a bite, the first thing that hits is the creamy sauce. Its rich and smooth with a slight tang from sour cream mixed with the warmth of paprika and chiles. You recall how it melded in the oven, coating the enchiladas all over.
The tender chicken inside is soft but not mushy, full of savory broth depth and spice. Its wrapped snug in those warm corn tortillas that hold together without falling apart or getting too soggy.
Finishing with a sprinkle of Monterrey jack cheese on top gives you a golden, bubbly crust thats just perfect. You spot some fresh cilantro and maybe picante sauce if youre feeling adventurous to brighten up each mouthful.
How to Store This for Later
If you got leftovers, youre in for a treat because these enchiladas reheat well. You can cool them completely and cover tightly with foil or plastic wrap in the fridge for up to 3 days.
For longer storage, freeze in an airtight container. Wrap individual servings if you can so you take out just what you need. They keep well frozen for about 2 months without losing that creamy sauciness.
When reheating from frozen, thaw overnight in the fridge. Then bake covered at 350f until warmed through so the cheese melts good again. Or zap a single portion in the microwave, just cover with a damp paper towel to avoid drying out.
Remember to check your sealing ring and pot parts before next time you cook to keep the steam pressure perfect. It really changes how your enchiladas finish out when reheated or fresh.
What People Always Ask Me
- Can I use flour tortillas instead? You totally can but corn tortillas hold better and give that traditional flavor yall expect.
- How spicy is this gonna be? Its mild with just a hint of heat from the jalapeo and green chiles. Seed the jalapeo for less kick.
- Why fry the tortillas a bit? Frying makes m more pliable so they dont tear when you roll. Skip frying and warm them gently if you wanna save time.
- Can I make this all in the pressure cooker? The chicken cooks great in the pressure cooker but the sauce and baking works best on stove and oven.
- What do I do if my pressure cooker wont seal? Check the sealing ring for cracks or dirt and make sure its seated right. Steam wont build if its not sealed correctly.
- Can I swap the chicken for turkey or beef? Sure thing. Turkey is closest in texture but beef will change the flavor profile. Adjust spices if you do.
White Chicken Enchiladas
Equipment
- 1 Skillet for sautéing
- 1 Pan for sauce
- 1 9x13 inch baking dish greased
Ingredients
Main ingredients
- 3 tablespoon canola oil divided
- 12 corn tortillas whole
- 1 onion large, diced
- 1 jalapeño seeded and finely diced
- 2 ½ cups chicken cooked, shredded
- 3 cans whole green chiles 4-oz. each, diced and divided
- 1 teaspoon paprika divided
- 2 cups chicken broth reserved from cooked chicken, divided
- ½ cup heavy cream
- 2 tablespoon butter
- 2 tablespoon flour
- 1 cup sour cream
- 2 ½ cups monterey jack cheese grated, divided, plus more to top
- salt and pepper to taste
- cilantro chopped
- picante sauce optional
Instructions
Instructions
- Preheat oven to 375°F.
- Heat 1 tablespoon of canola oil in skillet over medium heat. Sauté diced onion and jalapeño until soft, about 5 minutes.
- Stir in shredded chicken, 2 cans of diced green chiles, and ½ teaspoon paprika. Cook 2-3 minutes. Add 1 cup broth and cook until most liquid absorbs. Remove from heat.
- In separate pan, melt butter. Add remaining green chiles, 1 tablespoon canola oil, remaining paprika, 1 cup broth and heavy cream. Cook 3-4 minutes until sauce thickens.
- In another skillet, heat remaining canola oil. Fry tortillas about 10 seconds each side. Drain on paper towels.
- Fill tortillas with chicken mixture, roll and place seam side down in greased 9x13 dish.
- Pour cream sauce over rolled tortillas.
- Cover with foil and bake 20 minutes. Remove foil and bake additional 10 minutes until top is golden and bubbly.
- Let rest 5 minutes before serving. Top with cheese, cilantro, and, if desired, picante sauce.
