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1
Open cream cheese package and allow to warm on kitchen counter. Place chicken breasts in pressure cooker. Add water to cover and 1/4 tsp salt. Pressure cook for 10 minutes. Remove chicken and allow to cool. Pre-heat oven to 350 degrees.
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2
While chicken is cooling, roughly chop onion, garlic, green pepper and chiles. Place these ingredients as well as cilantro in food processor. Process until well-blended. Add egg, tomato sauce, cream, salt, and pepper to taste. Blend. Pour raw sauce into wide, shallow bowl or pie dish.
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3
To complete the filling for the enchiladas, shred the cooked chicken by hand on a cutting board. Mix well with cream cheese. Separate into 12 balls, and clear the center of the cutting board for enchilada assembly.
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4
Warm up a medium-to-large pan on high heat with 2 tbsp vegetable oil. Repeat the following process to create 12 enchiladas:
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5
-Soak first tortilla in raw sauce, flipping once.
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6
-Place soaked tortilla in pan and fry lightly, flipping once, until tortilla is soft and cooked sauce is fragrant.
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7
-Move fried tortilla to cutting board.
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8
-Spread one ball of chicken-cheese filling across fried tortilla, and wrap.
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9
-Place enchilada in a glass baking dish.
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10
Once enchiladas are made, pour remaining raw sauce into frying pan and cook until raw garlic and onion smell is gone. Pour cooked sauce over enchiladas in baking dish. Place in oven for 10 minutes. Remove from oven and serve with refried beans and sour cream.
