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Ingredients
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1 ½ teaspoons chili powder
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1 teaspoon salt
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1 teaspoon ground cumin
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1 ½ pounds skinless, boneless chicken breasts, or more to taste
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½ cup chicken broth
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3 cups shredded Monterey Jack cheese, divided
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2 (10 ounce) cans green enchilada sauce, divided
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1 (4 ounce) can chopped green chilies
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½ cup chopped onion
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2 jalapeño peppers, chopped, or more to taste
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1 tablespoon olive oil
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16 corn tortillas, or more to taste
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1 (10 ounce) can red enchilada sauce
Directions
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Mix chili powder, salt, and cumin together in a bowl. Rub mixture all over chicken.
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Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to build.
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Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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Release the pressure using the natural-release method according to the manufacturer's instructions for 5 minutes, then release the remaining pressure using the quick-release method, about 5 more minutes. Unlock and remove the lid.
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Meanwhile, stir 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapeños together in a large mixing bowl to thoroughly blend.
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Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add chicken to the mixing bowl and stir until blended with cheese mixture.
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Heat olive oil in a skillet. Soften tortillas, one at a time, by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
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Spoon 2 to 3 tablespoons chicken mixture onto each tortilla, then roll up and place seam-side down into the prepared baking dish.
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Combine remaining green enchilada sauce with red enchilada sauce in a bowl; pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese over top.
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Bake in the preheated oven for 20 to 25 minutes.
Nutrition Facts (per serving)
222 | Calories |
10g | Fat |
16g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 222 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 5g | 24% |
Cholesterol 43mg | 14% |
Sodium 549mg | 24% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 3g | 9% |
Total Sugars 1g | |
Protein 17g | 33% |
Vitamin C 10mg | 11% |
Calcium 200mg | 15% |
Iron 2mg | 8% |
Potassium 316mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.