Heat the olive oil in a pressure cooker over medium heat. Add the onion, garlic, and bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

Add the chili powder, cumin, oregano, salt, pepper, and paprika. Stir to combine.

Add the chicken and cook for 1 minute.

Add the chicken broth, salsa, and stir to combine.

Secure the lid on the pressure cooker and set the valve to "seal". Cook for 8 minutes on high pressure.

Release the pressure and open the lid. Remove the chicken from the pressure cooker and shred it with two forks.

Stir in the shredded chicken, cheese, and sour cream. Taste and adjust seasoning if necessary.

Preheat the oven to 350F.

Spoon a generous amount of the chicken mixture into each tortilla. Roll up and place seam-side down in a greased 9x13-inch baking dish.

Bake for 15-20 minutes, or until the cheese is melted and the enchiladas are heated through.