Cheesy Chicken Enchiladas - Success!

This was really my first time to try cooking chicken in the pressure cooker and it went really, really well.  It was nice to find something that cooked the way I wanted it to within the pre-set amount of time for that item.  None of the pre-sets have worked so far, not even the one for rice or beans so I was beginning to suspect that none of the pre-sets were worth a damn.  This was perfect tho.  I wanted to shred this chicken and as I pulled the pieces out of the pot it was falling into pieces.  Perfect!

 I've always used chicken breasts before but this time I had a big pack of chicken thighs that I picked up on the discount meat counter.  They were also skinless, boneless so I figured they would be fine.  It's possible that breasts would take a bit longer because they're so thick. When I use breasts i will cut them up into 3-4 pieces to make sure they cook in the pre-set time and to make them a bit easier to shred.

The only bad thing is that this wasn't something we could have for dinner when it came out of the pot.  I find that a lot of pressure cooker recipes are to prepare something that is used to make something else.  This isn't really what I had in mind when I got this thing.  I wanted to be able to fix quick, easy meals in it.  It's partly my fault for being to picky I suppose.  

I totally forgot to take a picture of it which is a damn shame cause it was really good.  I used the shredded chicken to make my Cheesy Chicken Enchiladas which are delicious.  I tried several chicken enchilada recipes before I found one that I really like.  I'm putting that recipe here too so they're both together.  

Mexican Shredded Chicken 

6 skinless, boneless chicken breasts or 9 skinless, boneless chicken thighs
1 packet of Taco seasoning
1 can diced tomatoes
1/2 cp of water

Trim the chicken of all fat and place the chicken in a pressure cooker. Pour the whole can of diced tomatoes over the chicken. Sprinkle with the taco seasoning. Give it a stir, seal and use the Chicken setting on the cooker. It's 20 min on mine and the chicken came out perfect. 

Remove the chicken from the pressure cooker and place in a med bowl, use 2 forks to shred the chicken. Once it's completely shredded, use a slotted spoon to get the diced tomatoes out and add to the chicken along with about 1/3 cp of the liquid This will keep the chicken moist and well seasoned.

Use this shredded chicken in any Mexican dish; enchiladas, tacos, burritoes, quesadillas, etc. I usually make it to use with my Cheesy Chicken Enchiladas.


Cheesy Chicken Enchiladas

3 cps shredded or diced, see Mexican Shredded Chicken recipe
1 can Fiesta Nacho Cheese soup
1/2 cp milk
1 can enchilada sauce - divided
½ cp chunky salsa

12 corn tortillas
Shredded cheddar cheese
Diced tomatoes
Sour cream

Mix soup and milk, microwave 1 min to get it warm so the soup blends better. Add half the can of enchilada sauce, and salsa. Stir about 1 cp of this soup/enchilada sauce mixture into the chicken. 

Pour the other half can of enchilada sauce into the bottom of a baking dish and spread it out evenly. Heat the tortillas in the microwave. Spoon some of the chicken mixture down the center of each tortilla then top with some shredded cheese. Roll the sides over and place it seam side down in the baking dish. 

Spoon the rest of the soup/enchilada sauce mixture over each one, spreading it out to cover as much of the tortilla as possible. Bake at *350 20-30 min until heated thru. Serve with sour cream, diced tomatoes and a little extra cheese.