Instant Chicken Enchiladas
It's time to "wow" your family and friends with these simple Instant Pot Chicken Enchiladas! They're fast, they're delicious, and they're about to make your weeknight dinner a breeze!
Ingredients :
- 2 tablespoon olive oil
- 4 cloves garlic minced
- 1 onion chopped
- 1 jalapeno minced
- 1 cup chicken stock
- 2 oz tomato sauce
- 1 tablespoon chili powder
- 1 tablespoon sugar
- 2 tablespoon cumin
- Salt to taste
- 1 ½ lb chicken breast boneless skinless
- 1 cup cheddar cheese grated
- 12 corn tortillas for serving
Directions :
- Add the olive oil into your Instant Pot and select "saute".
- Add the diced onion, chopped garlic, and diced jalapeno and saute for 2-3 minutes. Stir using a wooden spoon.
- Pour in the chicken stock, tomato sauce, chili powder, cumin, sugar and salt and stir.
- Add the chicken beast and put on the Instant Pot lid.
- Cook on high pressure for 10 minutes.
- Once the cooking time has passed, do a natural pressure release.
- Take off the lid and remove the cooked chicken. Shred the meat.
- Scoop some of the enchilada sauce out of the Instant Pot and add it to a bowl.
- Fill the corn tortilla with the shredded meat and sauce, then roll it closed.
- Add more enchilada sauce on top - and enjoy!
