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Instant Pot Pressure Cooker Chicken Enchiladas

Melissa, No. 2 Pencil
  • 40 minutes
  • Serves 12

INGREDIENTS

1 1/2

lbs Chicken breasts, boneless skinless

2 tbsp

Cilantro, fresh

4 cloves

Garlic

1

Jalapeno

1 cup

Onion

1 cup

Chicken broth, low-sodium

2 8 ounce cans

Tomato sauce, good quality

2 tbsp

Chili powder

1 tsp

Kosher salt

1 tbsp

Sugar

1 tbsp

Vegetable oil

1 tsp

Cumin

12

Corn tortillas

8 oz

Cheddar cheese, sharp

8 oz

Monterey jack cheese

1

Sour cream


NOTES

  • Everyone loves this...... I changed it a little I used about 1/4 cup onion, 2 garlic cloves, no jalapeño, 1 1/2 tablespoons of chili powder, Instead of the tomato sauce I used Trader Joe’s fire roasted diced tomatoes (blended) and thicken the sauce with 1/2 tablespoon cornstarch with the sauté button after the chicken was cooked. I made a 9x13 and froze a 8x8 pan. I used 4 medium size chicken breast

    Michelle Halladay • 2019-01-04

4 people Recommend This Recipe