COOK TIME15 mins
5 mins
TOTAL TIME20 mins
COURSEDinner
CUISINEMexican
SERVINGS4
CALORIES798 kcal
INGREDIENTS
- ▢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
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
Weight Watchers Freestyle = 3 Points per serving with 4 servings, using low/zero point cheese and sour cream
NUTRITION
Calories: 798kcalCarbohydrates: 42gProtein: 63gFat: 42gSaturated Fat: 20gCholesterol: 197mgSodium: 2580mgPotassium: 852mgFiber: 8gSugar: 9gVitamin A: 1899IUVitamin C: 4mgCalcium: 698mgIron: 3mg
