Multicooker Chicken Enchiladas

Ingredients

 1 Tbsp. vegetable oil

1 cup onion, diced

3 cloves garlic, minced

2- 8 oz. cans tomato sauce

1 cup chicken broth

2 Tbsp. chili powder

1 Tbsp. sugar

1 tsp. cumin

1 tsp. salt

½ tsp. fresh ground pepper

1 ½ lbs. boneless, skinless chicken breast

3 Tbsp. cilantro, chopped

12 tortillas

10 oz. shredded Cheddar and Monterey Jack cheese

Optional: sour cream

Directions

Press “Sear” on your multicooker and add oil.

Sauté the onions and garlic about 2-3 minutes, until the onions start to soften.

Press the “Cancel” button. Add tomato sauce, chicken broth, chili powder, sugar, cumin, salt and pepper. Stir to combine.

Add the chicken to the multicooker, close the lid and set the exhaust valve to “Sealing”. Press “Manual” on your multicooker and set the time for 10 minutes.

Once the cook time is complete, Quick Release the pressure by turning the exhaust valve to “Venting”.

Remove the chicken from the multicooker and place it in a bowl. Shred the chicken with 2 forks.

Add 2 tablespoons of cilantro to the enchilada sauce and stir.

Preheat the oven to 350⁰F. Spray a 9 x13 baking dish with nonstick cooking spray and then spread ¼ cup of enchilada sauce in bottom of the dish.

Add ½ cup of the enchilada sauce to the chicken and stir. Divide the chicken among the 12 tortillas and roll them. Place them seam side down in the baking dish.

Pour the remaining enchilada sauce over the enchiladas and top with cheese.

Bake for 20-30 minutes until hot and bubbly. Top with remaining cilantro and sour cream.