Preheat the oven to 400 degrees F. Select 'sauté' on your Instant Pot and heat 1/2 tbsp olive oil. Add 1 oz chopped onions and stir to cook for about 30 seconds/

Add 18 oz chicken along with the seasonings: 1 tbsp lime juice, 2 tsp flour, 1 tsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1/2 tsp chili powder, 1/2 tsp pepper, 1/2 tsp salt, 1/2 tsp oregano, and 1/2 tsp cumin. Stir to incorporate, then leave it to sear for 4 minutes (2 on each side).

Pour in 1 cup tomato sauce, 1/2 cup unsalted chicken broth, and close the lid. Seal the steaming vent, select 'stew/meat', adjust the timer to 7 minutes, and let the machine run.

When it beeps, place a kitchen rug onto the steam handle, turn it to 'venting', and wait for the steam to completely escape. Open the lid, take the chicken out, shred it with two forks, then add it back into the pot and stir well.

Mix the cheeses together (2.5 oz cheddar and 2 oz mozzarella) in a bowl, and save about 1 oz of the mixture for sprinkling on top. Divide the remaining cheese and the cooked chicken (leave excess sauce behind) into 8 parts. Place each part in the middle of each tortilla, spread it out on the middle line, roll tightly, and arrange all seam-side down into a fitting baking dish.

There should be sauce left in the pot; collect it and pour it on top. Brush it evenly across the surface, then sprinkle the remaining cheese on top. Bake in the preheated oven for 10 minutes.

Arrange 0.5 oz jalapeño and sprinkle 2 tbsp parsley, 2 tbsp scallion on top. Let cool and enjoy.