I am not a huge fan of enchiladas made with a red sauce, but enchiladas with a creamy green sauce? A total obsession. In researching my new Instant Pot, I saw all the ways you could make shredded chicken. When I read that you could make deliciously tender chicken with only a can of enchilada sauce, I was intrigued. I used my favorite sour cream green enchilada recipe and adapted it for the Instant Pot. It made things incredibly easy and the chicken was amazing. Way better than my usual go to of poaching the chicken and shredding it. This recipe is quite generous with the sauce, so be very careful when pouring over the enchiladas.
1 pound boneless skinless chicken breasts
1 can green enchilada sauce
12 corn tortillas
2 cups shredded Cheddar Jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
½ cup tomatillo salsa (or your favorite salsa verde)
Add the chicken and enchilada sauce to the Instant Pot. Set to “Poultry” for 10 minutes if using fresh chicken or for 30 minutes if using frozen chicken breasts. When the pressure has released, shred the chicken with two forks and return it to the cooking liquid.
Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Wrap the tortillas in a damp paper towel and microwave for 40 seconds. Mix the chicken with 1 cup of the cheese. Place a couple spoon fulls of the chicken mixture in each tortilla, roll up and place in the prepared pan.
In a sauce pan, melt the butter over medium heat. Whisk in the flour and cook for a minute or so, whisking the whole time. Whisk in the broth and cook 1 minute. Add broth and whisk until smooth, heat for 5 minutes until thick and bubbly. Remove from the heat and stir in the sour cream and salsa. Pour the sauce over the rolled tortillas and top with the remaining cheese. Bake for 20 minutes, then turn on the broiler and broil for 3 minutes or so to brown the cheese. Serve.
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