COOK TIME15 mins
5Â mins
TOTAL TIME20Â mins
COURSEDinner
CUISINEMexican
SERVINGS4
CALORIES798Â kcal
INGREDIENTS
- â–¢3Â 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
INSTRUCTIONS
- 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.
NOTES
W-WÂ Freestyle =Â 3 Points per serving with 4 servings, using low/zero point cheese and sour cream
NUTRITION
Calories:Â 798kcalCarbohydrates:Â 42gProtein:Â 63gFat:Â 42gSaturated Fat:Â 20gCholesterol:Â 197mgSodium:Â 2580mgPotassium:Â 852mgFiber:Â 8gSugar:Â 9gVitamin A:Â 1899IUVitamin C:Â 4mgCalcium:Â 698mgIron:Â 3mg
Chef & Food Blogger at menuatthetable.com
Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.
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