Ingredients

The following ingredients have 4 Servings
  • 3 chicken breasts
  • 2 cups red enchilada sauce
  • 3 cups cheddar cheese (grated)
  • 1 1/2 cups black olives (sliced)
  • 10 corn tortillas (cut into strips)
  • Sour cream (optional garnish)
  • Cilantro (optional garnish)

Instruction

  • Place the chicken in the Instant Pot and pour the red enchilada sauce overtop.
  • Place the cover on and seal. Set IP to Meat for 10 minutes. Quick release.
  • Use two forks to shred the chicken.
  • Add in half of the cheese, 1 cup of the black olives and all of the sliced tortillas. Stir to incorporate.
  • Top with remaining cheese and olives.
  • Cover and cook on the same settings for 3 minutes to melt the cheese. Natural release.
  • Serve with a dollop of sour cream and a sprinkle of chopped cilantro.