Instant Pot® Chicken Enchiladas

Mix chili powder, salt, and cumin together in a bowl.

Rub mixture over the chicken.

Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®).

Add a rack to the bottom of the pot and place seasoned chicken on top.

Close and lock the lid.

Select high pressure according to manufacturer's instructions; set timer for 5 minutes.

Allow 10 to 15 minutes for pressure to build.

Combine 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapeños in a large mixing bowl.

Stir to thoroughly blend.

Preheat the oven to 350 degrees F (175 degrees C).

Lightly grease a baking dish.

Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes.

Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.

Unlock and remove the lid.

Transfer cooked chicken to a cutting board and shred or chop into small pieces.

Add to the mixing bowl with the cheese mixture.

Stir until chicken mixture is blended.

Heat olive oil in a skillet.

Soften tortillas 1 at a time by dipping into the hot oil for 2 to 3 seconds per side.

Drain on paper towels.

Spoon 2 to 3 tablespoons chicken mixture onto a tortilla, roll up, and place seam-side down into the prepared baking dish.

Repeat with remaining tortillas and mixture.

Combine 1 can green enchilada sauce and red enchilada sauce in a bowl and pour over enchiladas in the baking dish.

Sprinkle remaining 1 cup Monterey Jack cheese on top.

Bake in the preheated oven for 20 to 25 minutes.