Place the chicken, olive oil, taco seasoning, 1 cup enchilada sauce, and the chicken stock inside the Instant Pot insert.
Close the lid, turn the valve to sealing, and set to high pressure for 6 minutes.
When done, perform a quick pressure release and open the lid. With the help of 2 forks roughly shred the chicken.
Preheat the oven to 400F / 204C.
Assemble the enchiladas by filling each tortilla with around ⅓ cup of chicken and 2 tablespoons of cheese. Roll up and place in a baking dish.
When dish is full, pour the remaining enchilada sauce on top and add the remaining cheese.
Bake for 20-25 minutes, or until bubbly.