Instant Pot Chipotle Chicken Enchiladas (With Video)

2-20-21. Delicious! Had leftover beans and chicken, so just piled on top of enchiladas and poured sauce and cheese over the whole thing. Served with retried beans

subheading: For cooking in the Instant Pot:

1 tablespoon olive oil

1 medium onion, sliced

4 cloves garlic, roughly diced

1 teaspoon salt

1 tablespoon dried oregano

1 tablespoon cumin powder

2 tablespoons chipotle in adobo sauce

1 cup chicken stock

3 large chicken breasts

1 cup tomato sauce (puree)

subheading: To thicken the sauce:

3 tablespoons all-purpose flour

subheading: To assemble enchiladas:

10 to 12 large tortillas (we used half flour/half corn tortillas)

1 can black beans, drained

1 to 1.5 cups grated white cheese (e.g. Cheddar, Jack)

1 to 1.5 cups grated yellow cheese (or more white cheese)

subheading: To serve enchiladas:

2 large tomatoes, diced

1 large avocado, diced

½ red onion, diced

Fresh cilantro, diced

1 lime, cut into wedges (optional)

Directions at instantpoteats.com

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