I found this great chicken enchilada receipe on allrecipes.com. I wanted to adapt the recipe to use my pressure cooker to cook the chicken. These turned out amazing. You will replace the first 4 ingredients of the recipe and the first step of instructions with my pressure cooker version below.
Here is the recipe…….
Jalapeno Cream Cheese Enchiladas
Here is what I did……….
I placed 1 cup of chicken broth (chicken paste and 1 cup water) with 1 tsp garlic, 1 tsp cayenne, 1 tsp chili powder, salt and pepper in the pressure cooker. Put the 3 Chicken breasts in the broth and cook on chicken setting for 20 minutes (30 if frozen).
Shred the chicken and follow the rest of the recipe.
I added 4 tsp of the chicken broth from the pressure cooker to the mixture. I also added 1 tbs of chili powder instead of a tsp.
I buy tin pans from dollar tree. It makes clean up so much easier and at 50 cents a pan it fits my budget.
Update: the next door the tortillas were a little dough like, still very good but I think next I make them I am going to only put 1/4 of the can of soft in the bottom and only 3/4 of the remaining sauce on top.
I used mexican blend cheese in place of the monterey cheese.
I placed 3 slices of pepper jack cheese over the enchiladas, then the grated mexican blend.
Bake at 350 degrees for 40 minutes
Serve with sour cream and avocado