Prep Time:
35 mins
Cook Time:
40 mins
Additional Time:
10 mins
Total Time:
1 hr 25 mins
Servings:
16
Yield:
16 enchiladas
Ingredients
Directions
Mix chili powder, salt, and cumin together in a bowl. Rub mixture all over chicken.
Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to build.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
Release the pressure using the natural-release method according to the manufacturer's instructions for 5 minutes, then release the remaining pressure using the quick-release method, about 5 more minutes. Unlock and remove the lid.
Meanwhile, stir 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapeños together in a large mixing bowl to thoroughly blend.
Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add chicken to the mixing bowl and stir until blended with cheese mixture.
Heat olive oil in a skillet. Soften tortillas, one at a time, by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
Spoon 2 to 3 tablespoons chicken mixture onto each tortilla, then roll up and place seam-side down into the prepared baking dish.
Combine remaining green enchilada sauce with red enchilada sauce in a bowl; pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese over top.
Bake in the preheated oven for 20 to 25 minutes.
Nutrition Facts (per serving)
| 222 | Calories |
| 10g | Fat |
| 16g | Carbs |
| 17g | Protein |
