Tahini Chicken Enchiladas On Pressure Cooker

These homemade tahini chicken enchiladas on pressure cooker are so delicious. The chicken and homemade enchilada sauce are prepared in the Instant Pot, and then the enchiladas are assembled and baked in the oven.

Have This!

• A tablespoon of vegetable oil, plus
• One cup of finely diced onion
• Four cloves of garlic, minced
• One jalapeno, seeds removed, minced
• One cup of low-sodium chicken broth
• Two 8 oz cans of good quality tomato sauce
• Two tablespoons of chili powder
• One tablespoon of sugar
• Two tbs tahini
• A teaspoon of cumin
• One teaspoon of kosher salt and several turns of freshly ground pepper
• Two pounds of boneless skinless chicken breasts, about 3 medium sized breasts
• Two tablespoons of chopped fresh cilantro, plus more for garnish
• 12 corn tortillas
• Eight oz of sharp cheddar cheese, shredded
• Eight oz of Monterey jack cheese, shredded
• Sour cream for serving

Do This!

• Set Instant Pot to Saute and add 1 tablespoon of oil.
• Saute onions, garlic, and jalapeño until onions start to soften and turn translucent, Three minutes.
• Add chicken broth, tomato sauce, chili powder, sugar, cumin, tahini, salt, and pepper to Instant Pot and stir to combine.
• Add chicken breasts to Instant Pot, close lid and set pressure release valve to Sealing.
• Set Instant Pot to High Pressure via Manual Mode for ten minutes.
• Instant Pot will take about ten minutes to come to pressure, and then will countdown from ten minutes.
• While chicken breasts and sauce are cooking, shred cheese and combine and prepare tortillas.
• To prepare tortillas, preheat oven to 400 degrees.
• Brush tortillas lightly with vegetable oil, spread on a baking sheet and heat in an oven for about five minutes, just until soft and pliable.
• Once Instant Pot has completed ten-minute countdown, it will beep and switch to Keep Warm function.
• Carefully turn pressure release valve to venting to Quick Release pressure.
• Remove chicken breasts and set aside to cool, then shred.
• Stir two tablespoons of chopped fresh cilantro into enchilada sauce.
• Use the cup of enchilada sauce from the Instant Pot to spread on bottom of baking dish.
• 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.
• Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese.
• Cover dish with foil and bake at 400 degrees for 20-30 minutes, or until heated through and hot and bubbly.
• Sprinkle with additional fresh cilantro and serve with sour cream.