Instant Pot Chicken Enchiladas
- 1 tbsp vegetable oil
- 1 cup onion diced
- 4 garlic cloves minced
- 1 jalapeno minced without seeds
- 1 cup low sodium chicken broth
- 8 cans tomato sauce
- 2 tbsp chili powder
- 1 tbsp sugar
- 1 tbsp cumin
- 1 tbsp kosher salt
- 1 1/2 lb chicken breast
- 2 tbsp cilantro chopped
- 12 corn tortillas chopped
- 8 ounce cheddar cheese shredded
- 8 ounce Monterey jack cheese shredded
- Sour cream for serving
Turn on the instant pot and select sauté.
Add oil, onions, jalapeno, garlic and sauté for 3 minutes.
Add chicken broth, tomato sauce, chili powder, cumin, salt, sugar, pepper and stir well.
Add chicken breasts and close the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 10 minutes, release the pressure quickly through steam vent.
Open the lid of the pot and take out chicken breasts and set them aside.t
Add cilantro in sauce.
Take a baking dish and spread sauce over it,
Add cheese over the sauce.
Heat the tortillas and fill chicken in them and roll them up.
Place these rolled tortillas in baking dish and cover it with foil.
Preheat the oven to 400 degrees F.
Place baking dish in oven and bake for 30 minutes.
Serve hot with sour cream and enjoy.
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