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Instant Pot Pressure Cooker Chicken Enchiladas - No. 2 Pencil

Ingredients

• 1 tablespoon of vegetable oil plus additional for toasting tortillas
• 1 cup of finely diced onion
• 4 cloves of garlic minced
• 1 jalapeno seeds removed, minced
• 1 cup of low-sodium chicken broth
• 2 8 oz cans of good quality tomato sauce
• 2 tablespoons of chili powder
• 1 tablespoon of sugar
• 1 teaspoon of cumin
• 1 teaspoon of kosher salt and several turns of freshly ground pepper
• 1 1/2 pounds of boneless skinless chicken breasts about 3 medium sized breasts
• 2 tablespoons of chopped fresh cilantro plus more for garnish
• 12 corn tortillas
• 8 oz of sharp cheddar cheese shredded
• 8 oz of monterey jack cheese shredded
• sour cream for serving

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