To cook the chicken, add the chicken thighs, 1 cup of water, ½ cup enchilada sauce, 1 teaspoon salt, and a few cracks of pepper to a pressure cooker. Pressure cook on high for 12 minutes once pressure has been reached. When finished, let the cooker sit for 10 minutes off the heat then carefully release the steam. Let the chicken cool for 10 minutes, transfer to a cutting board, and shred it with two forks. Keep the chicken moist by adding some of the cooking liquid to it.

Meanwhile, slice the radishes very thin and place in a bowl. Cover with red wine vinegar and ¼ teaspoon salt. This will be your garnish later on.

To make the enchiladas, preheat oven to 400°F. Dip one of the tortillas in the warm chicken cooking liquid, add 3 tablespoons of pulled chicken, and carefully wrap. Schmear some of the enchilada sauce on the bottom of an 8x10-inch baking dish and place the filled tortilla seam side down. Repeat with the remaining tortillas. Pour over a good amount of the enchilada sauce and then top with the grated cheese. Cover the baking dish tightly with tin foil and bake for 30-40 minutes until bubbly. Remove tin foil and broil for a couple minutes until the cheese is bubbly. Don’t walk away!

Allow the enchiladas to cool slightly, serve on a plate and top with the pickled radishes. Enjoy!