Instant Pot Enchilada Casserole

Combine chili powder, salt, and cumin in a bowl to create a blend of spices. Coat the chicken evenly with this spice mixture.

Place the chicken broth into a pressure cooker, ensuring it's compatible with your model (such as Instant Pot). Add a rack to the bottom of the pot and position the seasoned chicken on top. Close and secure the lid. Set the pressure cooker to high according to its manufacturer's guidelines; set a 5-minute timer. Allow 10-15 minutes for the pressure to build up.

In parallel, preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.

Release the pressure using the natural-release method, allowing it to dissipate for 5 minutes, followed by a quick release, taking about 5 more minutes. Unlock and remove the lid.

While waiting for the pressure to release, blend together 2 cups of Monterey Jack cheese, 1 can of green enchilada sauce, green chiles, onions, and jalapeños in a large mixing bowl until well combined.

Transfer the cooked chicken to a cutting board and shred or chop it into small pieces. Add this shredded chicken to the mixing bowl and stir until fully incorporated with the cheese mixture.

Heat some olive oil in a skillet. Soften tortillas one by one, by briefly dipping them into the hot oil for 2-3 seconds on each side. Drain excess oil on paper towels.

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

Combine any remaining green enchilada sauce with red enchilada sauce in a bowl; pour this sauce over the enchiladas in the baking dish. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.

Bake in the preheated oven for 20 to 25 minutes.