Green Chicken Enchiladas (Pressure Cooker Version)

I love to make this in a pressure cooker, the chicken easily shreds and it cooks super fast once it's heated up to pressure. I do not use frozen chicken and always allow pot to naturally release. Pairs well with Spanish rice, Black bean and corn salad, Refried beans

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Step 1

Heat 2 Tbsp. oil in pressure cooker on sauté mode

Step 2

Season chicken on both sides with salt and pepper and sear on both sides until light brown; Remove from instapot

Step 3

Add onion to the fat in the pot and sauté until slightly soft; Add garlic, cumin, coriander and a splash of water; Sauté until fragrant

Step 4

Add tomatillos, canned peppers, bay leaf, chicken broth and stir

Step 5

Burrow the chicken into the liquid; pressure cook on high - no steam for seven (7) minutes; Allow the pressure to naturally release

Step 6

The pressure should be released in about 20 minutes; open the lid and remove the chicken to a plate or cutting board and allow it to cool

Step 7

Discard bayleaf and once the tomatillo sauce is cool enough blend until smooth

Step 8

Return sauce to pot or in a large soup pot on the stove and simmer over medium heat uncovered; Simmer for about 20 minutes until reduced by 1/4 and slightly thickened

Step 9

If your sauce is not think enough to your liking you can add a tablespoon of flour or cornstarch to 1 cup of cold water; mix well then add to the sauce and simmer a few more minutes; keep doing this until you get your desired consistency

Step 10

Shred chicken and add the sour cream or queso blanco; mix well

Step 11

Preheat oven to 375; Spread 1/2 cup sauce over bottom of the baking pan

Step 12

Fill a large skillet with 1/2" deep canola oil; heat over medium heat until it sizzles with a drop of water

Step 13

Spoon 1 cup of sauce onto a large plate

Step 14

Working with one tortilla at a time, use tongs to quickly dip and flip tortilla into hot oil until it becomes pliable (This step is a must if using corn tortillas but you can skip it for flour tortillas if you want to)

Step 15

Remove tortilla from oil then drag both sides through the sauce on the plate; Place tortilla onto a clean work surface

Step 16

Spoon about 4 ounces of chicken mixture down the center of the tortilla; Sprinkle with a tablespoon of shredded cheese

Step 17

Fold tortilla over chicken and roll so the filling stays within the tortilla

Step 18

Place filled tortillas seam side down in the baking pan with sauce on the bottom

Step 19

Spoon remaining sauce over enchiladas and sprinkle with remaining shredded cheese

Step 20

Bake covered with foil until hot and bubbly, 20-30 minutes; Or cover and freeze - When baking from frozen cook time will be longer 1 - 1 1/2 hours

Step 21

After baking remove from oven and rest for 15 minutes