Ingredients
- 2 cups chicken broth
- 1/2 pound boneless skinless chicken breast
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 1 tablespoon garlic, minced
- 1 cup fire-roasted tomatoes
- 6 tablespoons salsa
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper
- 1/2 cup corn kernels (thawed if frozen)
- 8 8-inch corn tortillas
- 1 1/2 cups organic red enchilada sauce
- 1 cup cheddar cheese, grated
- Cilantro and avocado, for garnish
Instructions
- Preheat your oven to 350°. Place the chicken broth in the Instant Pot. Salt the chicken and add it to the Instant Pot. Cover and set to 'Sealing' and cook on manual high pressure for 15 minutes.
- Once cooked, do an instant steam release, drain the stock, and shred the chicken.
- Heat the oil in the Instant Pot on 'Sauté' mode. Cook the chopped onion and garlic until soft, about 1-2 minutes.
- Place the fire-roasted tomatoes in a small food processor (mine is 3 cups) and blend until well combined.
- Stir the blended tomatoes, salsa, chili powder, cumin, paprika, and red pepper flakes, if using, into the onion mixture. Season to taste with salt and pepper.
- Take one tortilla and place 2 tablespoons of the tomato sauce in a line along the bottom portion. Top with 1 tablespoon of the thawed corn and 1/4 cup of shredded chicken. Roll up tightly and place in the bottom of a large baking dish. Repeat with all tortillas; you should be able to fit them in one layer.
- Pour the enchilada sauce on top and sprinkle with cheese. Bake in the oven until the cheese is melted, about 20 minutes.
- Garnish with cilantro and avocado.