Instant Pot Chicken Enchiladas
Salt chicken breast. Place chicken broth into your instant pot, followed by the chicken. Cover and set to “sealing.” Cook on high pressure for 15 min
1
Once chicken is done cooking do an instant steam release. Drain the chicken broth and shred the chicken
2
Place fire roasted tomatoes in a small food processor and blend until well combined
3
On sauté mode, heat olive oil in the instant pot and add onion and garlic. Cook until soft
4
Stir in blended tomatoes, salsa, chili powder, cumin, paprika and red pepper flakes to the onion mixture
5
Take 1 tortilla and place the tomato mixture in a line on the bottom. Add corn shredded chicken. Toll tightly and place in a baking dish
6
Pour enchilada sauce on top and sprinkle on cheese.
7
Bake at 350 for about 20 minutes
8
Full recipe on foodfaithfitness.com
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