Chicken Alfredo Enchiladas Pressure Cooker Recipe
These creamy Chicken Alfredo Enchiladas are made with tender pressure-cooked chicken, crispy bacon, green chilies, and a rich Alfredo sauce, then baked to golden perfection and topped with fresh tomatoes and lettuce.
Equipment
- 1 Mixing bowl Large
- 1 Baking dish 9x13-inch, greased
Ingredients
Main ingredients
- 16 ounce jar ready made Alfredo sauce
- ½ cup milk
- 2 cups cooked, chopped chicken
- ½ cup diced cooked bacon
- 4 ounce can diced green chilies
- 1 cup shredded cheddar jack cheese
- 2 cups shredded mozzarella cheese divided
- 8 10 inch flour tortillas
- Diced tomatoes for topping
- Chopped lettuce for topping
Instructions
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, mix Alfredo sauce and milk until smooth.
- In a large bowl, mix chicken, bacon, green chilies, cheddar jack cheese, and 1 cup of mozzarella cheese.
- Add half of the Alfredo mixture to chicken blend; stir well to combine.
- Evenly spoon chicken filling into tortillas and roll them up tightly.
- Place rolled tortillas seam side down in a greased 9x13-inch baking dish.
- Pour remaining Alfredo sauce evenly over the top of the tortillas.
- Top with remaining 1 cup of mozzarella cheese.
- Bake for 25–30 minutes until hot and bubbly.
- Once baked, top with diced tomatoes and chopped lettuce before serving.
Notes
You can store leftovers in the fridge for up to 3 days or freeze rolled uncooked enchiladas for later baking. For best texture, reheat with a splash of milk.