Swiss Enchiladas

By: Ana Rodriguez

Swiss Enchiladas
cuisine icon Cuisine
Mexican
cuisine icon Duration
30 Minutes
cuisine icon Cooking Technique
Pressure Cooking
cuisine icon Keywords
30 minutes, 6 portions, avocado oil, chicken and turkey, chicken broth, corn tortillas, fresh cilantro, garlic, greek yogurt or sour cream, instant pot, manchego cheese, medium or 1 large chicken breasts, medium-sized green tomatoes, mexican, pressure cooking, red onion pickled in white wine vinegar , salt, serrano peppers, sour cream, white onion, ½ bunch cilantro

serving icon Servings
6 Portions
Ingredients
  • 2 medium or 1 large chicken breasts
  • Corn tortillas
  • avocado oil
  • 10 medium-sized green tomatoes
  • ¼ white onion
  • 2 cloves garlic
  • 1½ cups chicken broth
  • 3 serrano peppers
  • ½ bunch cilantro
  • 1 cup Greek yogurt or sour cream
  • salt
  • Manchego cheese
  • Red onion pickled in white wine vinegar
  • fresh cilantro
  • sour cream
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and once Hot appears on the display, add avocado oil, tomatoes, onion, and garlic. Once golden, add the chicken broth. Press Cancel.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes.
  • When done, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid. Add the yogurt and cilantro, blend with an immersion blender and check for salt.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes. The sauce will be ready. 
  • With the hot tortillas, make tacos with the shredded chicken. Bathe them with the sauce, add sour cream and Manchego cheese. Put them in the electric oven or broil until the cheese melts. Top with onions and chopped cilantro. 
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