Instant Pot Pressure Cooker Chicken Enchiladas

INGREDIENTS

• 1 tablespoon of vegetable oìl plus addìtìonal for toastìng tortìllas
• 1 cup of fìnely dìced onìon
• 4 cloves of garlìc mìnced
• 1 jalapeno seeds removed, mìnced
• 1 cup of low-sodìum chìcken broth
• 2 8 oz cans of good qualìty tomato sauce
• 2 tablespoons of chìlì powder
• 1 tablespoon of sugar
• 1 teaspoon of cumìn
• 1 teaspoon of kosher salt and several turns of freshly ground pepper
• 1 1/2 pounds of boneless skìnless chìcken breasts about 3 medìum sìzed breasts
• 2 tablespoons of chopped fresh cìlantro plus more for garnìsh
• 12 corn tortìllas
• 8 oz of sharp cheddar cheese shredded
• 8 oz of monterey jack cheese shredded
• sour cream for servìng
  

INSTRUCTIONS

1. Set ìnstant Pot to Saute and add 1 tablespoon of oìl.
2. Saute onìons, garlìc and jalapeño untìl onìons start to soften and turn translucent, 2-3 mìnutes.
3. ......
4. Get full recipe >> CLICK HERE

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