Ingredients: |
Ingredients: 1 cup onion, finely diced
4 cloves garlic, minced
1 jalapeņo, minced with seeds removed
1 cup chicken broth
2 8-ounce cans tomato sauce
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon kosher salt
Several cranks ground pepper
1.5 pounds boneless skinless chicken breasts
2 tablespoons fresh cilantro
12 small tortillas
8 ounces shredded cheddar
8 ounces Monterey Jack
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Directions: |
Directions:1. Set Instant Pot to Saute and add 1 tablespoon of oil.
2. Saute onions, garlic and jalapeņo until onions start to soften and turn translucent, 2-3 minutes.
3. Add chicken broth, tomato sauce, chili powder, sugar, cumin, salt and pepper to Instant Pot and stir to combine.
4. Add chicken breasts to Instant Pot, close lid and set pressure release valve to Sealing.
5. Set Instant Pot to High Pressure via Manual Mode for 10 minutes. Do a Quick Release when finished.
6. Remove chicken breasts and set aside to cool, then shred.
7. Stir 2 tablespoons of chopped fresh cilantro into enchilada sauce.
8. Spray a 9x13 baking dish with non stick cookings spray. Use 1/4 cup of enchilada sauce from the Instant Pot to spread on bottom of baking dish.
9. To assemble enchiladas, evenly divide 1/2 of enchiladas sauce, 1/2 of shredded cheese and all of the shredded chicken among the 12 corn tortillas, roll and place seam side down in baking dish.
10. Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese.
11. Cover dish with foil and bake at 400 degrees for 20-30 minutes, or until heated through and hot and bubbly. |
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