Instapot Chicken Enchiladas
Source: Charlotte Cobb
Ingredients
- 5 frozen chicken breasts
- 20 corn tortillas
- 2 jars Siete Green Enchilada Sauce (Whole Foods)
- 1 can Rotel (Mexican style lime & cilantro)
- Mexican shredded cheese
- 1 cup chicken stock/broth
Instructions
- Season frozen chicken with salt, pepper, onion powder, and garlic powder. Add to Instapot with chicken stock. Pressure cook for 20 minutes.
- Remove chicken, discard stock, and shred. Mix shredded chicken with Rotel and half a jar of green enchilada sauce.
- Preheat oven to 350°F.
- Roll chicken mixture into corn tortillas and place in a 9×13 baking pan.
- Cover the enchiladas with a flat layer of extra tortillas (about 4).
- Pour remaining green enchilada sauce over the top and cover with shredded cheese.
- Bake 15–20 minutes until cheese is melted and hot.
