Mum’s instant pot chicken enchiladas

Updated at: Thu, 17 Aug 2023 09:03:06 GMT

Step 1

Set Instant pot to Sauté and add 1 tbsp oil

Step 2

Sauté onions, garlic and jalapeño until onions start to soften and turn translucent (2-3 minutes)

Step 3

Add chicken stock, tomatoes, chilli powder, sugar, cumin, salt and pepper to Instant Pot. Stir to combine.

Step 4

Add chicken breasts to Instant Pot, close lid and set pressure release valve to ‘sealing’

Step 5

Set Instant Pot to high pressure via manual mode for 10 minutes

Step 6

Instant pot will take about 10 minutes to come to pressure, then will countdown from 10 minutes

Step 7

While chicken breast and sauce are cooking, shred cheese and prep tortillas

Step 8

To prep tortillas, preheat oven to 180 fan. Brush tortillas lightly with vegetable oil, spread on baking sheet and heat in oven for about 5 minutes, until just soft and pliable.

Step 9

Once Instant Pot has completed 10 minute countdown, it will beep and switch to keep warm function.

Step 10

Carefully turn pressure release valve to venting to Quick Release pressure

Step 11

Remove chicken breasts and set aside to cool, then shred with electric whisk.

Step 12

Spray 9x13 inch baking dish with nonstick cooking spray. Spread 1/4 cup of enchilada sauce from instant pot onto bottom of dish.

Step 13

To assemble, divide 1/2 remaining enchilada sauce, 1/2 cheese and all shredded chicken among tortillas. Roll and place seam side down in baking dish.

Step 14

Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese.

Step 15

Cover dish with foil and bake at 180 fan for 20-30 minutes

Step 16

Serve with sour cream

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