I was looking to make enchiladas, for the first time and came across a recipe that looked pretty good. Using my beloved pressure cooker, I followed it pretty closely with a few substitutions/changes.
2 TBSP Olive Oil
1 Large Chicken Breast or 2 Small
4 Cloves Garlic
2 TBSP Chili Powder
4 Dried Red Chiles
1/4 C lime Juice
16 Corn Tortillas
1/2 C Vegetable Oil
6 OZ Cheddar / Pepper Jack Cheese
Set your pressure cooker to saute and add 2 TBSP olive oil. Add garlic and chicken and cook for about 5 minutes. Add Red Chiles (emptied of seeds), beer, lime and chili powder, close pressure cooker, set to HIGH Pressure for 18 minutes with quick release.
Pour most (3/4th) of the liquid out into a shallow dish, reserve for later.
Heat vegetable oil in pan.
Heat the oven to 350 F.
Shred the chicken. Switch pressure cooker to Saute and add 1 can of green chiles until most of the remaining liquid is absorbed.
Set up a plate with a layer of paper towels near the frying pan. Fry each side of the corn tortilla for a couple of seconds and place on the plate.
Once all the tortillas are fried (not to a crisp), 1 at a time, dip the tortilla in the reserved sauce, place a scoop of chicken and sprinkle cheese inside, roll up and place in pan. If you are cooking for 2, you can place half of the rolled enchiladas in a freezer bag and freeze for later. Or, you can cook all of them and have dinner for tomorrow night as well!
Sprinkle the remainder of your cheese on top of the enchiladas in the pan, cover with tinfoil and cook for about 20 minutes.
If you like MORE sauce you can additionally buy a can of enchilada sauce from the store, heat and serve over or in addition.