As the days grow longer and the temps creep up, many of us start turning off our beloved ovens. After all, who wants to heat up the whole house when it’s already sweltering outside? That’s when the pressure cooker can become your unsung summer hero (especially when preparing something as crave-worthy as pressure cooker enchiladas).
Sure, summertime often calls for more crisp salads and lighter fare. But that doesn’t mean you stop craving warm, satisfying meals. These healthy pressure cooker enchiladas are the perfect answer. They deliver all the melty, spicy comfort of traditional enchiladas without the added heat (literally). Not only do they cook up quickly, but they also use less electricity than your oven, which is a win for your kitchen and your energy bill.
So, if you’re looking for a hearty, flavor-packed dinner that helps you keep your—and your house—cool, this one’s for you.
Why We Love This Pressure Cooker Enchilada Recipe
These pressure cooker enchiladas check all the boxes. They’re:
- Fast (on the table in under 30 minutes!)
- Nutritious (filled with lean protein, fiber, and healthy fats)
- Cozy and comforting without being heavy
- Made with mostly pantry staples (perfect for busy weeknights)
We’re also leaning into balance here. You’ll use lean ground turkey and whole grain corn tortillas to lighten things up, but we’re not skipping the good stuff, like shredded Mexican cheese and a dollop of sour cream. Yes, we usually swap in Greek yogurt for sour cream (hello, protein boost), but in this recipe, sour cream gives you that authentic enchilada-shop flavor. It’s also a decent source of calcium and B vitamins, and when used in moderation, it can absolutely have a place in a healthy lifestyle.
Ingredients
- 1 tsp olive oil
- 1 small red onion diced
- 1 lb lean ground turkey 93/7
- 1 4-oz can diced green chiles
- 1 16-ounce jar salsa (jarred fresh salsa works beautifully)
- 6 soft whole grain corn tortillas
- 1/2 cup canned sliced black olives drained
- 2 tomatoes diced
- 1 Tbsp fresh cilantro chopped
- 1 cup shredded Mexican cheese blend
- 1/4 cup sour cream for topping
Instructions
- Set your pressure cooker to sauté mode. Add the olive oil and onion, and cook for 2 to 3 minutes until softened. Add ground turkey, breaking it up with a spatula as it browns. Cook until no longer pink.
- Add the green chilies, salsa, chopped tomatoes, olives, and cilantro, and stir to combine.
- Remove from heat and turn off sauté mode. Remove the meat mixture from the pressure cooker.
- Fill the bottom of the pressure cooker with water that’s about 1/4 inch deep. Then ladle a third of the meat and salsa mixture into the pressure cooker. Top with a layer of two corn tortillas, overlapping them (and perhaps tearing them) to fit. Repeat this for three layers, ending with a tortilla layer on top.
- Seal the lid and cook on high pressure for 5 minutes. Once the time is up, quick-release the pressure.
- Remove the top and sprinkle with the cheese. Recover and allow the dish to rest for around 10 minutes, so the cheese can melt.
- Top with a dollop of sour cream and serve.
Nutrition
How to Serve It
These enchiladas are filling and delicious on their own, but they also pair beautifully with:
- A fresh cucumber-lime salad or jicama slaw
- Sliced avocado or guacamole
- A side of cauliflower rice, Mexican style
- A refreshing skinny margarita made with fresh lime juice, tequila, a touch of agave, and a splash of sparkling water
Variations to Keep Things Fresh
- Switch up the protein: Try shredded rotisserie chicken, black beans, or a plant-based crumble.
- Make it spicier: Add diced jalapeños or use a spicy salsa.
- Get creative with toppings: Crumbled cotija, pickled onions, or sliced radishes add texture and flair.
- Use Greek yogurt: Want to lighten it up a little more? Swap the sour cream for plain Greek yogurt for an extra protein punch.
Wrap-Up: Comfort Food Without the Heat
These pressure cooker enchiladas are proof you can still enjoy warm, cheesy comfort food—even in the heat of summer—without heating up the whole house. Whether you’re feeding the family or just want leftovers for tomorrow’s lunch, this recipe is fast, flavorful, and surprisingly light. So go ahead—skip the oven and dig in. You’ve got dinner (and maybe a margarita) waiting.
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