In Instant Pot, add frozen chicken breasts, enchilada sauce, and chicken broth. Lock lid and seal the vent knob, and cook on high pressure for 25 minutes. When done, let naturally release for 5-10 minutes. (Save Sauce/Broth Liquid for later)
Take chicken out and in a bowl, with two forks, shred all apart.
Now in a large skillet, or griddle, heat to med-high heat. Drizzle chile oil on pan.
Take two tortillas and deep each in the Enchilad Sauce/Broth Mix and put on pan. Add shredded chicken to one of the tortillas, followed by mozzarella and fixings listed above. Ladle a little more enchilada/broth mix if you wish. Flip other tortilla on top. Grill for 30 seconds, and drizzle more chile oil if desired. Flip over and grill another 30 seconds or so.
Add sauce/broth mix into cup with diced onions and shredded cabbage to dip quesadillas.
Enjoy!
