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Set Instant Pot to Saute and add 1 tablespoon of oil.
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Saute onions, garlic and jalapeño until onions start to soften and turn translucent, 2-3 minutes.
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Add chicken broth, tomato sauce, chili powder, sugar, cumin, salt and pepper to Instant Pot and stir to combine.
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Add chicken breasts to Instant Pot, close lid and set pressure release valve to Sealing.
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Set Instant Pot to High Pressure via Manual Mode for 10 minutes.
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Instant Pot will take about 10 minutes to come to pressure, then will countdown from 10 minutes.
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While chicken breasts and sauce are cooking, shred cheese and combine and prepare tortillas.
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To prepare tortillas, preheat oven to 400 degrees.
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Brush tortillas lightly with vegetable oil, spread on a baking sheet and heat in oven for about 5 minutes, just until soft and pliable.
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Once Instant Pot has completed 10 minute countdown, it will beep and switch to Keep Warm function.
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Carefully turn preesure release valve to venting to Quick Release pressure.
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Remove chicken breasts and set aside to cool, then shred.
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Stir 2 tablespoons of chopped fresh cilantro into enchilada sauce.
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Spray a 9x13 baking dish with non stick cookings spray.
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Use 1/4 cup of enchilada sauce from the Instant Pot to spread on bottom of baking dish.
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To assemble enchiladas, evenly divide 1/2 of enchiladas sauce, 1/2 of shredded cheese and all of the shredded chicken among the 12 corn tortillas, roll and place seam side down in baking dish.
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Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese.
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Cover dish with foil and bake at 400 degrees for 20-30 minutes, or until heated through and hot and bubbly.
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Sprinkle with additional fresh cilantro and serve with sour cream.