Instant Pot Chicken Enchiladas

Instant Pot Chicken Enchiladas is the recipe that’s missing from your weekly dinner rotation! More assembly than cooking, these enchiladas are simple, delicious and make the best leftovers!

Instant Pot Chicken Enchiladas

2 lbs boneless, skinless chicken thighs
3 1/2 tsp Kosher salt, divided
15 oz jar of @sietefoods green enchilada sauce, divided
2 1/2 cups Mexican blend shredded cheese, divided
8 flour tortillas, soft taco size
Optional toppings - avocado, cilantro and lime

Preheat Oven to 400
Place the chicken thighs, 1 1/2 tsp Kosher salt and 1/3 jar of enchilada sauce in the instant pot and pressure cook for 10 minutes.

Shred the chicken and combine with 1 cup shredded cheese, 1/2 cup enchilada sauce and 2 tsp Kosher salt. Place 1/2 cup of filling in the center of a tortilla, roll and place in a 9x13 baking dish. Repeat with remaining 7 tortillas.

Top enchiladas with the remaining enchilada sauce and cheese. Bake for 10 minutes and finish by broiling for 2 to 4 minutes. If desired, top with sliced avocado, cilantro and a squeeze of lime.