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Instant Pot Chicken Enchiladas
Ingredients
  • 1 ½ pounds boneless skinless chicken breasts* - (about 3 breasts)
  • 1 ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon extra virgin olive oil - divided
  • ½ cup water
  • 2 ½ cups homemade red enchilada sauce - or 2 10-ounce cans enchilada sauce, divided
  • 12 corn tortillas
  • 3 tablespoons canola oil or nonstick cooking spray
  • 1 small bunch of green onions - chopped, divided
  • ½ cup nonfat plain Greek yogurt - plus additional for serving
  • 1 ½ cups shredded Monterey Jack or cheddar jack cheese - divided
  • For serving: chopped fresh cilantro - sliced avocado, sliced jalapeno, anything you like!
Steps
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