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Export 7 ingredients for grocery delivery
Step 1
Place the chicken in the Instant Pot and pour the red enchilada sauce overtop.
Step 2
Place the cover on and seal. Set IP to Meat for 10 minutes. Quick release.
Step 3
Use two forks to shred the chicken.
Step 4
Add in half of the cheese, 1 cup of the black olives and all of the sliced tortillas. Stir to incorporate.
Step 5
Top with remaining cheese and olives.
Step 6
Cover and cook on the same settings for 3 minutes to melt the cheese. Natural release.
Step 7
Serve with a dollop of sour cream and a sprinkle of chopped cilantro.
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