Instant Pot Pressure Cooker Chicken Enchiladas

Name: Instant Pot Pressure Cooker Chicken Enchiladas
Yield: 12
Ingredients: 1 tablespoon of vegetable oil, plus additional for toasting tortillas; 1 cup of finely diced onion; 4 cloves of garlic, minced; 1 jalapeno, seeds removed, minced; 1 cup of low-sodium chicken broth; 2 8 oz cans of good quality tomato sauce; 2 tablespoons of chili powder; 1 tablespoon of sugar; 1 teaspoon of cumin; 1 teaspoon of kosher salt and several turns of freshly ground pepper; 1 1/2 pounds of boneless skinless chicken breasts, about 3 medium sized breasts; 2 tablespoons of chopped fresh cilantro, plus more for garnish; 12 corn tortillas; 8 oz of sharp cheddar cheese, shredded; 8 oz of monterey jack cheese, shredded; sour cream for serving

Instant Pot Pressure Cooker Chicken Enchiladas was pinched from <a href="http://www.number-2-pencil.com/2017/03/20/instant-pot-pressure-cooker-chicken-enchiladas/" target="_blank" rel="noopener">www.number-2-pencil.com.</a>

INGREDIENTS

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1 tablespoon of vegetable oil, plus additional for toasting tortillas

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1 cup of finely diced onion

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4 cloves of garlic, minced

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1 jalapeno, seeds removed, minced

•

1 cup of low-sodium chicken broth

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2 8 oz cans of good quality tomato sauce

•

2 tablespoons of chili powder

•

1 tablespoon of sugar

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1 teaspoon of cumin

•

1 teaspoon of kosher salt and several turns of freshly ground pepper

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1 1/2 pounds of boneless skinless chicken breasts, about 3 medium sized breasts

•

2 tablespoons of chopped fresh cilantro, plus more for garnish

•

12 corn tortillas

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8 oz of sharp cheddar cheese, shredded

•

8 oz of monterey jack cheese, shredded

•

sour cream for serving

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