1: Pressure cook chicken thighs for 10 minutes on high in an InstantPot.
2: Shred the chicken and season.
3: Coat both sides of a tortilla with enchilada sauce.
4: In frying pan with avocado oil, fry each side of the tortilla for up to 10 seconds.
5: Fill tortillas with shredded chicken.
6: Top with preferred toppings (I used onion, cabbage, cilantro).
