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Sour cream enchiladas

Sour cream enchiladas

Delicious sour cream enchiladas made with shredded chicken and topped with a flavorful sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4 enchiladas
Calories 350 kcal

Equipment

  • Pressure cooker

Ingredients
  

Main ingredients

  • 2 cups Shredded cooked chicken
  • 1 cup Sour cream
  • 1 cup Enchilada sauce
  • 8 pieces Corn tortillas softened
  • 1 cup Shredded cheese Mexican blend
  • 1 tablespoon Olive oil
  • 1 teaspoon Cumin ground
  • 2 cloves Garlic minced
  • 0.5 cup Onion diced
  • 1 cup Chicken broth
  • to taste Salt
  • to taste Pepper

Instructions
 

Cooking Instructions

  • Heat olive oil in the pressure cooker on sauté mode. Add diced onion and minced garlic, cook until softened.
  • Add shredded cooked chicken, cumin, salt, and pepper. Stir to combine.
  • Pour in enchilada sauce and chicken broth, stir well.
  • Layer softened corn tortillas in the pressure cooker, spoon chicken mixture over, and sprinkle with shredded cheese.
  • Close the lid and seal the pressure cooker. Cook on high pressure for 10 minutes.
  • Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
  • Open the lid carefully; the enchiladas should be bubbly and cheese melted.
  • Let the enchiladas sit for a few minutes before serving to enhance flavors.

Notes

Serve these enchiladas warm with your favorite sides or a fresh salad. Leftovers reheat well and taste even better the next day.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 1gVitamin A: 1000IUVitamin C: 5mgCalcium: 200mgIron: 3mg
Keyword chicken enchiladas, Comfort Food, easy enchiladas, Mexican Cuisine, pressure cooker recipes, sour cream enchiladas
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