Instant Pot Chicken Enchiladas

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Chili powder(8g)
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  Cumin, Ground(5g)
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  1 teaspoon kosher salt
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  ½ teaspoon ground black pepper
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  ½ cup water
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  Enchilada Sauce, Red, Canned(600g)
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  Tortilla, Corn, 6-Inch
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  Cooking spray (per 1-second spray)(45g)

  Non-stick spray (PAM or store brand). Saves calories vs. pouring oil.

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  Green Onion (Scallion)
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  Greek Yogurt (Nonfat)(120g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Cheese, Monterey Jack, 2%(360g)

Instructions

1. 1Season the chicken breasts on both sides with chili powder, cumin, salt, and pepper, rubbing to coat evenly.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken breasts in a single layer and sear for 2–3 minutes per side until golden brown (chicken does not need to be cooked through). Remove to a plate.
3. 3Pour ½ cup of the red enchilada sauce into the skillet over medium heat, scraping up any browned bits with a wooden spoon. Return the chicken to the skillet, cover, and cook for 8–10 minutes over medium heat until the internal temperature reaches 165°F. Remove the chicken to a cutting board and let rest 2 minutes.
4. 4Increase heat to medium-high and simmer the cooking liquid in the skillet for 5–7 minutes, stirring occasionally, until reduced by roughly half and thickened. Shred the chicken with two forks, then return it to the skillet. Stir in half of the green onions, the Greek yogurt, and ¾ cup of the Monterey Jack cheese until combined.
5. 5Preheat the oven to 350°F. Arrange the corn tortillas on baking sheets in a single layer, lightly coat both sides with cooking spray, and bake for 3–4 minutes until warm and pliable. Stack on a plate and cover with foil to keep warm.
6. 6Spread ½ cup of the remaining red enchilada sauce evenly across the bottom of a 9-by-13-inch baking dish. Fill each warm tortilla with a heaping ¼ cup of the chicken filling, roll closed, and place seam-side down in the dish. Pour the remaining 1¼ cups enchilada sauce over the enchiladas and sprinkle with the remaining ¾ cup Monterey Jack cheese.
7. 7Bake at 350°F for 15–18 minutes until the cheese is melted and bubbly and the enchiladas are warmed through.
8. 8Divide the enchiladas evenly into 6 airtight containers while hot, allowing them to cool slightly before sealing. Garnish with the remaining green onions before serving.