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
    Instant Pot Pressure Cooker Chicken Enchiladas

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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