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Best Ever Instant Pot Chicken Enchiladas
fresh ground pepper
shredded Mexican cheese
Rinse chicken thighs and set aside. Chop red onion and cilantro. Use garlic press or mince 4 garlic cloves.
Press saute on the instant pot. Coat the bottom with 2 tbs of olive oil and allow to heat up for a minute. Add the chopped red oinion and saute for 3 minutes stirring occassionally.
Push cancel on instant pot.
Add chicken, garlic, salt, pepper, 1/2 cup enchilada sauce, and chopped cilantro to the pot and stir.
Close the instant pot and turn the vent to seal. Press the Meat/Stew button and cook on high pressure for 35 minutes.
When the timer dings, press cancel and release the pressure from the vent of the instant pot.
Open lid and use a fork to whip the cooked chicken and liquid for a minute or so, which will shred the chicken easily
Add 8 oz of shredded mexican cheese and stir
Assemble the enchiladas
Preheat the oven to 350.
Fill each flour tortilla so that you can still fold over the sides like a taco.
Place them in an 8 x 13 baking dish side by side to fill up the pan. Turn the folded side of the tortilas down.
Cover enchiladas with the remaining enchilada sauce and top with 8 oz of mexican cheese.
Bake for 30 minutes uncovered.