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Instant Pot Chicken Enchiladas

Easy Instant Pot Chicken Enchiladas

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings: 4
Course: Dinner
Cuisine: Mexican
Calories: 241
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ cup chicken broth
  • 8-10 corn tortillas (6-inch)
  • 2 cups red enchilada sauce
  • 2 cups shredded Mexican cheese blend
  • ¼ cup chopped fresh cilantro
  • Sour cream and sliced avocado for serving

Method
 

  1. Set Instant Pot to sauté mode and add oil
  2. Season chicken with spice mixture and brown 2 minutes per side
  3. Remove chicken, sauté onions and garlic
  4. Deglaze pot with broth, return chicken
  5. Pressure cook 8 minutes, quick release
  6. Shred chicken and return to pot
  7. Preheat oven to 375°F
  8. Warm tortillas, fill with chicken, roll and place in baking dish
  9. Cover with remaining sauce and cheese
  10. Bake covered 15 minutes, uncovered 5-10 minutes
  11. Garnish with cilantro, serve with sour cream and avocado