Instant Pot

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Instant Pot Sour Cream Chicken Enchiladas tender chicken in a creamy sour cream and green chile sauce with tortillas and cheese.

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Chicken | Salt | Pepper Paprika | Oregano | Cumin Chili Powder | Garlic Powder Onion Powder | Broth | Flour Green Chilies | Sour Cream Butter | Tortillas | Cheese

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Add chicken into Instant Pot. Sprinkle seasonings. Stir to coat well. Pour in the broth and green chilies.

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Cover and seal. Pressure cook 12 minutes. Let sit for 10 minutes then vent. Remove lid. In a bowl stir flour and melted butter until creamy.

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Move chicken to a cutting board. Turn Instant Pot to sauté. Stir mixture into the Instant Pot. Shred chicken. Return chicken into the pot.

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Turn off. Stir in sour cream, tortillas and cheese. Scoop onto plates and serve topped with fresh salsa.

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Instant Pot

Sour Cream Chicken Enchiladas