Pressure Cooker Pork Enchiladas Recipe

Name: Pressure Cooker Pork Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pork tenderloin, cut into 1 inch pieces; 2 tablespoons canola oil; 1 cup chicken broth; 1 onion, chopped; 1/2 teaspoon cumin; 1/2 teaspoon black pepper; 8 six inch flour tortillas; 1 1/2 cups cheddar cheese, shredded; 2 cups monterey jack cheese, shredded; 1 cup black olives, sliced; 1 cup jalapeno pepper, chopped

Servings: persons

1 lb pork tenderloin, cut into 1 inch pieces
2 tablespoons canola oil
1 cup chicken broth
1 onion, chopped
1/2 teaspoon cumin
1/2 teaspoon black pepper
8 six inch flour tortillas
1 1/2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
1 cup black olives, sliced
1 cup jalapeno pepper, chopped

1
In a pressure cooker, heat oil on medium heat.
2
Add onions, black pepper, pork and cumin and saute until pork is lightly browned.
3
Add chicken broth and with 15 pounds of pressure cook for 15 minutes.
4
Let rest for 5 minutes and then place cooker under cold water to reduce pressure.
5
Pour about 1 cup of enchilada sauce in the bottom of a greased 7x11 glass baking dish.
6
Drain broth off of pork and place a little pork/onion mixture on one tortilla.
7
Add a few pieces of black olive and about 1/4 cup of cheese and as much jalapenos depending on how hot you want them.
8
Roll up and place seam side down in the baking dish.
9
Do this for the remaining 7 tortillas.
10
Pour remaining enchilada sauce on top of tortillas and top with remaining cheese.
11
Bake, uncovered in a preheated 350 degree oven for approximately 30 minutes or until bubbly.
12
Let cool for about 10 minutes before serving.

1596

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb pork tenderloin, cut into 1 inch pieces, 2 tablespoons canola oil, 1 cup chicken broth, 1 onion, chopped, and more.

Yes, Pressure Cooker Pork Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure Cooker Pork Enchiladas

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