Instant-Pot Red Chicken Enchiladas Recipe

Name: Instant-Pot Red Chicken Enchiladas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken thighs; 2 cups Ancho Chile Sauce; 1/2 cup chopped onion; 12 corn tortillas; 3 tablespoons vegetable oil or nonstick cooking spray; 1/2 cup crumbled queso fresco

Ingredients

1 pound boneless, skinless chicken thighs
2 cups Ancho Chile Sauce
1/2 cup chopped onion
12 corn tortillas
3 tablespoons vegetable oil or nonstick cooking spray
1/2 cup crumbled queso fresco

PREP TIME 30m	COOK TIME 20m	TOTAL TIME 50m
YIELD 4 servings

Instructions

Put the chicken thighs in the Instant Pot. Pour in the ancho chile sauce. Lock the lid into place. Select Manual; adjust the pressure to
High and the time to 10 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid. Transfer the chicken to a bowl and let it cool for a few minutes. Keep the sauce warm.

Dinner