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
Once chicken is done cooking do an instant steam release. Drain the chicken broth and shred the chicken
Place fire roasted tomatoes in a small food processor and blend until well combined
On sauté mode, heat olive oil in the instant pot and add onion and garlic. Cook until soft
Stir in blended tomatoes, salsa, chili powder, cumin, paprika and red pepper flakes to the onion mixture
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
Pour enchilada sauce on top and sprinkle on cheese.
Bake at 350 for about 20 minutes
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