Crispy Chicken Tacos

Ingredients

Instructions

1. 1

   Add chicken thighs and diced onion to instant pot along with enchilada sauce and water. Set to pressure cooking for 10 minutes, let sit for 10 minutes after finishing before opening. Once a bit cooled, shred chicken with two forks. Alternatively bake in an oven save tray for 30-40 minutes until chicken is fully baked.

2. 2

   Microwave the corn tortillas in damp paper towels for 30 seconds. Spray a baking sheet with some oil, add tortillas to a the sheet and layer with shredded chicken and cheese. 🧀 fold tortillas and press down gently.

3. 3

   Bake in oven at 425F for 10-15 minutes until crispy. Serve with sour cream or guac 🥑