- 1 T extra-virgin olive oil
- 1 yellow onion, small dice
- 6 cloves garlic, minced
2 jalapeño peppers, seeds removed, small dice
- 1 c chicken stock
- 2 (8-oz) cans enchilada sauce
- 1 t sea salt, coarse
½ t black pepper, cracked
- 2 lbs chicken breast, boneless, skinless
- 12 corn tortillas
- 2 T cilantro, rough chop
- Non-stick cooking spray
- 8 oz cheddar cheese, shredded, divided
- 8 oz Monterey Jack cheese, shredded, divided
- Cilantro, rough chop (garnish)
- Sour cream (garnish)
- Tomatoes, small dice (garnish)
- Lettuce, shredded (garnish)
- Black olives, sliced (garnish)
Set pressure cooker to "sear", add oil, and press "start/stop". When oil is hot, add onion, garlic, and jalapeño. Sauté until onions are translucent, about 5 minutes. Add chicken stock, enchilada sauce, salt, pepper, and chicken. Close and lock lid, set pressure cooker to "poultry", adjust time to 10 minutes, and press "start/stop".
- While chicken cooks, over medium-high heat, warm tortillas until pliable. Wrap in aluminum foil to keep warm until use.
- When chicken is done, quick release and make sure all pressure is released before opening lid. Carefully open lid and remove chicken breast. Set aside to cool. When cool enough to handle, shred chicken with a fork. Add cilantro to sauce in pressure cooker.
Preheat oven to 400˚F. Spray a baking dish with non-stick cooking spray. Remove ¼c enchilada sauce from pressure cooker and pour into baking dish to coat bottom. In a large mixing bowl, combine 4 oz cheddar cheese, 4 oz Monterey Jack cheese, _ enchilada sauce, and shredded chicken. Mix to combine well.
Evenly distribute mixture onto tortillas, roll, and place in baking dish seam side down. Pour remaining enchilada sauce over enchiladas and top with remaining cheese. Cover with aluminum foil and bake at 400˚F for 25 minutes or until cheese is bubbly. Remove foil and top with cilantro. Serve with sour cream, tomatoes, lettuce, and black olives.