Instant Pot Sour Cream Chicken Enchiladas
tender chicken in a creamy sour cream and green chile sauce with tortillas and cheese.
Chicken | Salt | Pepper Paprika | Oregano | Cumin Chili Powder | Garlic Powder Onion Powder | Broth | Flour Green Chilies | Sour Cream Butter | Tortillas | Cheese
Add chicken into Instant Pot. Sprinkle seasonings. Stir to coat well. Pour in the broth and green chilies.
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.
Turn off. Stir in sour cream, tortillas and cheese. Scoop onto plates and serve topped with fresh salsa.
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