I love my pressure cooker (some people use an Instapot, it is the same thing) because it makes short work of dinner, including my all-time favorite homemade enchiladas. It simultaneously delivers tender chicken and an intensely flavored sauce—just add the ingredients, and turn it on, no searing or pre-cooking of any kind required. After that, assembling and baking these delicious red chile chicken enchiladas is a snap. These taste supremely authentic, and I often gift the leftover sauce to a friend so they can replicate the enchiladas by simply picking up a rotisserie chicken, cheese and tortillas.
These are a little too spicy for my kids. When I shred the chicken, I use that to make a quesadilla for them before I mix the sauce back in. While I typically do not enjoy leftovers, I love these for lunch the next day. Pictured above are my four enchiladas made with corn tortillas. This recipe will make enough for an entire 9x13 baking dish full. I purposefully kept back enough chicken and sauce for myself but didn't save enough cheese, which is why it looks skimpy in the pic. No worries, these taste awesome! Enjoy.