Chicken Enchilada

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Robin Salmen


I cooked a whole chicken in my preesure cooker for one hour. Discarded skin and bones. Shred. I cooked my beans in the pressure cooker with 3 cups water for 9 minutes, drained & smashed. Makes 4 -6 enchiladas depending on how you fill them.


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Pressure Cooker/Instant Pot


  • 2 c
    cooked, shredded chicken
  • 1 c
    cooked great northern beans, smashed
  • 1 can(s)
    diced green chilies
  • 1 jar(s)
    herdez guacamole salsa
  • 1 c
    chipotle cheese spread
  • 2 c
    shredded mozzarella cheese
  • ·



  1. mix together chicken, green chilies, chipotle cheese, smashed beans.
  2. place on tortilla. fold. top with guacamole salsa & mozzarella cheese.
  3. wrap up & freeze to save for later or microwave or bake.

Printable Recipe Card


Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican

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