You catch the smell through the steam vent and suddenly you are starving. Your kitchen6s filling up with that creamy cheesy smell and you just gotta see what6s going on. It6s amazing how your pressure cooker does all the heavy lifting while you chill or prep stuff on the side.
The thing is this recipe? It6s kinda the perfect mix of easy and delicious without needing a ton of time or complicated stuff. You got tortilla wraps stuffed with shredded chicken mixed with sour cream and cheese, then smothered in a creamy white sauce that6s totally dreamy. That sauce thickens up nice thanks to a quick roux and chicken broth combo, plus the float valve is doing its thing so you know when pressure build is right.
Once that oven gets going at 350 6F, you get this bake going that melts the cheese all bubbly and golden on top. You really notice that tender pull when you dig in; the tortillas aren6t dry or tough, they6re soft and soak up that creamy sauce. It6s just a supper that feels kinda fancy but is so chill to whip up in the pressure cooker.
What Makes Pressure Cooking Win Every Round
- It saves you time big time by speeding up cooking with high pressure.
- You keep so much moisture and flavor locked in with that sealed pot.
- No watchin6 the stove constantly cause the float valve shows pressure level.
- Quick release lets you stop cooking right when things hit perfect doneness.
- It really helps get meat tender real fast, like with that tender pull you want.
- Broth depth is easy to control, preventing anything from drying out or burning.
- Cleaning is usually easier cause it6s all contained in one pot.
Pressure cookers have some handy perks that make them kitchen champs. If you wanna dig deeper, jump over to our pressure cooker safety tips for more on cooking safe. For more delicious meals, check out our pressure cooker recipes page.
The Complete Shopping Rundown
- 8 soft taco size flour tortillas
- 3 cups shredded chicken (rotisserie works great to save time)
- 2 cups shredded monterey jack cheese (or pepper jack if you like a kick)
- 4 ounces softened cream cheese
- 2 teaspoons garlic powder
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon taco seasoning (just part of a packet, not all)
- 1 (14.5 oz) can of chicken broth (about 2 cups)
- ¾ cup sour cream
- 1 (4 oz) can diced green chiles
Make sure your chicken6s shredded nice and ready, cause that saves you messing around while the pressure cooker is doing its thing. Fresh is good but that rotisserie chicken? Total lifesaver.
Your Complete Cooking Timeline
- Preheat your oven to 350 6F (175 6C). This sets you up for the bake later.
- Melt butter over medium heat in a saucepan. Stir in flour and cook for 1-2 minutes, whisking constantly to make a smooth roux.
- Slowly pour in chicken broth while whisking, then add garlic powder and taco seasoning. Let it cook and thicken for 3-5 minutes while you watch it get creamy.
- Take the sauce off heat and stir in softened cream cheese until it6s all smooth and mixed in.
- In a big bowl, mix shredded chicken, sour cream, and 1 cup of that shredded cheese together. This gonna be the filling.
- Spread a bit of the cream sauce on the bottom of a 9x13 inch baking dish so the enchiladas won6t stick and get extra saucy.
- Warm tortillas just a bit so they bend easy. Spoon the chicken mix evenly on each and roll 6em up tight. Place seam side down in your baking dish.
- Pour the leftover cream sauce all over the rolls and sprinkle with remaining shredded cheese. Pop it in the oven for 20-25 minutes till it6s all bubbly and melty.
Easy Tweaks That Make Life Simple
- Use frozen shredded chicken if you don6t have fresh on hand. Just thaw it out and it works real good.
- Swap the cream sauce with a jarred white enchilada sauce if you6re short on time. It won6t be quite the same but close enough for a lazy night.
- Prep the filling ahead and keep it in the fridge. Then you just assemble, pour sauce, and bake when dinner time hits.
When You Finally Get to Eat
You notice that first bite is creamy and soft like a big warm hug from the inside. The shredded chicken6s tender pull mixes great with those gooey cheeses and the sauce that6s rich but not heavy.
The enchiladas hold their shape but the tortillas soak up all that juicy broth depth, so nothing6s dry. You6re getting that garlic and a bit of heat from the seasoning with every mouthful.
It6s the kind of meal that makes you wanna linger at the table just a little longer, maybe grab seconds, or even think about leftovers already.
Plus, it6s one of those comfort foods that works for any kinda night6busy, lazy, or when you just gotta feed a crowd fast.
Your Leftover Strategy Guide
- Wrap up tight in foil or plastic wrap to keep the cream sauce from drying out in the fridge.
- Store in airtight containers to trap moisture and keep the cheesy goodness fresh for up to 3 days.
- Reheat gently on low power in the microwave or in a covered dish in the oven to keep that creamy sauce smooth and not rubbery.
- Freeze in portions if you wanna stash some away for another busy weeknight. Just thaw overnight in the fridge before warming up again.
Your Most Asked Questions Answered
- Q: Can I use corn tortillas instead? A: Yeah you can but they6re a bit more fragile so warming 6em up well before rolling is key.
- Q: What kinda chicken works best? A: Rotisserie chicken6s my fave cause it6s already cooked and super tender. Leftover cooked chicken works too.
- Q: How do I do a quick release safely? A: When your cooking time ends, carefully turn the float valve to release pressure so you don6t get burns. Use a towel or utensil to help.
- Q: Can I add veggies? A: For sure! Diced bell peppers or corn mix well in the filling if you wanna sneak 6em in.
- Q: Is the sauce gonna be runny? A: Not if you get the roux right and cook the sauce till it thickens. It should coat the enchiladas nicely.
- Q: Can I make this gluten free? A: Use gluten free tortillas and substitute flour with cornstarch in the roux for a safe swap.
Easy Creamy White Chicken Enchiladas + Lazy Lasagna and More Cozy Recipes For Your Pressure Cooker
Ingredients
Main ingredients
- 8 soft taco size flour tortillas
- 3 cups shredded chicken rotisserie works great to save time
- 2 cups shredded monterey jack cheese or pepper jack if you like a kick
- 4 ounces softened cream cheese
- 2 teaspoons garlic powder
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon taco seasoning just part of a packet, not all
- 1 can (14.5 oz) chicken broth about 2 cups
- ¾ cup sour cream
- 1 can (4 oz) diced green chiles
Instructions
Instructions
- Preheat your oven to 350 °F (175 °C). This sets you up for the bake later.
- Melt butter over medium heat in a saucepan. Stir in flour and cook for 1-2 minutes, whisking constantly to make a smooth roux.
- Slowly pour in chicken broth while whisking, then add garlic powder and taco seasoning. Let it cook and thicken for 3-5 minutes while you watch it get creamy.
- Take the sauce off heat and stir in softened cream cheese until it’s all smooth and mixed in.
- In a big bowl, mix shredded chicken, sour cream, and 1 cup of that shredded cheese together. This gonna be the filling.
- Spread a bit of the cream sauce on the bottom of a 9x13 inch baking dish so the enchiladas won’t stick and get extra saucy.
- Warm tortillas just a bit so they bend easy. Spoon the chicken mix evenly on each and roll ’em up tight. Place seam side down in your baking dish.
- Pour the leftover cream sauce all over the rolls and sprinkle with remaining shredded cheese.
- Pop it in the oven for 20-25 minutes till it’s all bubbly and melty.
