Instant Pot Enchilada Casserole

Ingredients

• 1 pound chicken breasts
• ¾ cup chicken broth
• 1 small onion diced
• 2 teaspoons garlic powder
• 1 15 oz can Fire Roasted Tomatoes
• 1 10 oz. can red enchilada sauce
• 2 cups Mexican blend shredded cheese
• 9 corn tortillas
  

Instructions

1. Shredded Chicken
2. In the liner of the Instant Pot add the chicken broth, diced onion and garlic powder, stir to combine.
3. Add the chicken breasts (sliced horizontally in half if large chicken breasts) in the liquid.
4. Pour the can of Fire Roasted tomatoes on top of the chicken, do NOT stir.
5. Add the lid and place valve in the Sealing position. Pressure Cook/Manual on HIGH pressure for 10 minutes. After the cooking time expires, allow for Natural Pressure Release for 10 minutes then release any remaining pressure.
6. Remove chicken breasts to a cutting board and shred. Remove the liquid from the liner of the Instant Pot and clean pot.
7. Source Blog>>https://makeyourmeals.com/instant-pot-enchilada-casserole/

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