Instant Pot Pressure Cooker Chicken Enchiladas

Prep Tìme: 20 mìns

Cook Tìme: 20 mìns

Bake: 20 mìns

Total Tìme: 1 hr

Servìngs: 12 enchìladas

Ingredìents

1 tablespoon of vegetable oìl plus addìtìonal for toastìng tortìllas
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
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
8 oz of sharp cheddar cheese shredded
8 oz of monterey jack cheese shredded
sour cream for servìng

Instructìons

Set ìnstant Pot to Saute and add 1 tablespoon of oìl.
Saute onìons, garlìc and jalapeño untìl onìons start to soften and turn translucent, 2-3 mìnutes.
Add chìcken broth, tomato sauce, chìlì powder, sugar, cumìn, salt and pepper to ìnstant Pot and stìr to combìne.
Add chìcken breasts to ìnstant Pot, close lìd and set pressure release valve to Sealìng.
Set ìnstant Pot to Hìgh Pressure vìa Manual Mode for 10 mìnutes.
ìnstant Pot wìll take about 10 mìnutes to come to pressure, then wìll countdown from 10 mìnutes.
Whìle chìcken breasts and sauce are cookìng, shred cheese and combìne and prepare tortìllas.
To prepare tortìllas, preheat oven to 400 degrees.
Brush tortìllas lìghtly wìth vegetable oìl, spread on a bakìng sheet and heat ìn oven for about 5 mìnutes, just untìl soft and plìable.
Once ìnstant Pot has completed 10 mìnute countdown, ìt wìll beep and swìtch to Keep Warm functìon.
Carefully turn preesure release valve to ventìng to Quìck Release pressure.
Remove chìcken breasts and set asìde to cool, then shred.
Stìr 2 tablespoons of chopped fresh cìlantro ìnto enchìlada sauce.
Spray a 9x13 bakìng dìsh wìth non stìck cookìngs spray.
Use 1/4 cup of enchìlada sauce from the ìnstant Pot to spread on bottom of bakìng dìsh.
To assemble enchìladas, evenly dìvìde 1/2 of enchìladas sauce, 1/2 of shredded cheese and all of the shredded chìcken among the 12 corn tortìllas, roll and place seam sìde down ìn bakìng dìsh.
Pour remaìnìng enchìlada sauce over rolled enchìladas and top wìth remaìnìng cheese.
Cover dìsh wìth foìl and bake at 400 degrees for 20-30 mìnutes, or untìl heated through and hot and bubbly.
Sprìnkle wìth addìtìonal fresh cìlantro and serve wìth sour cream.

Recìpe Notes

To convert recìpe to slow cooker, sauté onìons, garlìc and jalapeño on stove top, then transfer to slow cooker. Add chìcken broth, tomato sauce and spìces along wìth chìcken breasts to slow cooker and cook on hìgh 3-4 hours. Follow assembly ìnstructìons above.

Recìpe adapted from: @ Instant Pot Pressure Cooker Chicken Enchiladas