Prep Time: 20 mins | Cook Time: 20 mins | Bake Time: 20 mins | Total Time: 1 hr | Yield: 12 Enchiladas
Try this recipe and prepare to be amazed! Enjoy!
1 tbsp of vegetable oil plus additional for toasting tortillas
1 c of finely diced onion
4 cloves of garlic minced
1 jalapeno seeds removed, minced
1 cup of low-sodium chicken broth
2 8 ounces cans of good quality tomato sauce
2 tbsp of chilli powder
1 tbsp of sugar
1 tsp of cumin
1 tsp of kosher salt and several turns of freshly ground pepper
1 1/2 lb of boneless skinless chicken breasts about 3 medium-sized breasts
2 tbsp of chopped fresh cilantro plus more for garnish
12 corn tortillas
8 ounces of sharp cheddar cheese shredded
8 ounces of Monterey jack cheese shredded
sour cream for serving
Step 1: Press the “Sauté” button on the Instant Pot.
Step 2: Add 1 tablespoon of oil and allow it to become hot.
Step 3: Add the onions, jalapeno, and garlic. Sauté for about 2 minutes or until translucent and aromatic.
Step 4: Add the tomato sauce, chicken broth, sugar, cumin chilli powder, salt, and pepper into the Instant Pot. Stir until well mixed.
Step 5: Add the chicken breasts into the pot and cover it.
Step 6: Cook for about 10 minutes on high pressure.
Step 7: Shred the cheeses and mix. Prepare the tortillas as well.
Step 8: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 9: Brush with vegetable oil on each tortilla.
Step 10: Arrange the tortillas onto the prepared baking sheet.
Step 11: Place the inside the preheated oven and heat for at least 5 minutes.
Step 12: Gently do a quick release on your Instant Pot.
Step 13: Remove the chicken from the pot and place them on a plate to cool. Shred the chicken breasts into small pieces.
Step 14: Add 2 tablespoons of cilantro into the sauce. Stir until well mixed.
Step 15: Spread 1/4 cup of the enchilada sauce on the bottom of a greased 9×13-inch baking dish.
Step 16: Fill each tortilla with the enchilada sauce, shredded cheeses, and shredded chicken. Arrange them onto the prepared baking dish.
Step 17: Spread the rest of the enchilada sauce on top.
Step 18: Cover the baking dish with foil and bake for 30 minutes or until done.
Step 19: Serve and enjoy!
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