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Instant Pot Pressure Cooker Chicken Enchiladas
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 ½ 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
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