Instant Pot Chicken Enchiladas

In a small bowl, combine the chili powder, salt, and cumin. Rub this spice mixture generously all over the chicken breasts. (2 minutes)

Pour the chicken broth into the Instant Pot. Place a trivet or rack at the bottom of the pot and arrange the seasoned chicken breasts on top. Secure the lid, ensuring the valve is set to the sealing position. Select high pressure and set the timer for 5 minutes. Allow 10-15 minutes for the pressure to build. (17 minutes)

While the chicken is cooking, preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. (2 minutes)

Once the Instant Pot timer goes off, allow for a natural pressure release for 5 minutes. After 5 minutes, carefully release any remaining pressure using the quick-release method. Unlock and remove the lid. (10 minutes)

In a large mixing bowl, combine 2 cups of the shredded Monterey Jack cheese, one can of green enchilada sauce, chopped green chilies, chopped onion, and jalapeños. Mix well to ensure all ingredients are thoroughly blended. (5 minutes)

Transfer the cooked chicken breasts to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Add the shredded chicken to the cheese mixture in the bowl and stir to combine. (5 minutes)

Heat a small amount of olive oil in a skillet over medium heat. Soften the corn tortillas by briefly dipping them into the hot oil for 2-3 seconds per side. This will make them pliable and prevent cracking. Drain the softened tortillas on paper towels. (15 minutes)

Spoon 2-3 tablespoons of the chicken mixture onto each tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. (15 minutes)

In a separate bowl, combine the remaining green enchilada sauce with the can of red enchilada sauce. Pour this mixture evenly over the enchiladas in the baking dish. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top. (5 minutes)

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let stand for a few minutes before serving. (25 minutes)