I just recently jumped on the Instapot train. I’m not sure why I waited so long but I’ve had fun exploring new recipes. This one was a huge success in our family and the best thing was it went from prep to table in less than an hour! I hope you enjoy!
Instapot Chicken Enchilada’s (Feeds 3)
- 3-4 large chicken breasts
- 1 can red enchilada sauce ( you can use a white sauce too if you prefer)
- 3 cups shredded cheddar cheese
- 1 can black olives – sliced
- 10 corn tortillas cut into strips
- Sour cream
- Fresh cilantro
Place the chicken breasts into the InstaPot and cover with enchilada sauce. Pressure cook on high for 10 minutes. Shred the chicken with a fork. Add the tortilla strips, 1 1/2 cups cheese and 1/2 of the black olives and stir together. Top with remaining cheese, replace lit and cook for 2 minutes to melt the top layer of cheese. Serve onto plate and garnish with a dollop of sour cream, fresh cilantro and black olives. Enjoy!!
Leave me a comment and let me know what your favorite mexican dish is.
Love and Hugs – Linda