- For the Chicken:
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts (about 1.5 pounds)
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- .5 teaspoon smoked paprika
- .5 teaspoon cayenne pepper
- 1 16 ounce jar salsa verde ( I use Herdez)
- For the Enchiladas
- 12 medium corn or flour tortillas
- 6 cups shredded Monterey Jack cheese
- 2 cups shredded Mexican blend cheese (optional)
- extra salsa verde (optional)
- Add the olive oil to the bottom of the Instant Pot, and add the chicken.
- Season the chicken with the sea salt, cumin, garlic powder, smoked paprika and cayenne pepper. Pour the salsa verde over chicken, and mix slightly to make sure chicken is evenly covered.
- Place lid on Instant Pot, set sealing valve to SEALING position, and hit PRESSURE COOK, or manual, for 10 minutes. After 10 minutes of cooking, do a natural release for 10 minutes, then hit CANCEL and do a quick release until pin drops.
- Open pot, and remove chicken to a large bowl. Pour the cooking liquid into another bowl. Use a hand mixer to shred the chicken slightly. You want the chicken cut into small chunks instead of finely shredded. Or shred with 2 forks.
- Place about 1/3 to 1/2 cup of cooking liquid into a greased 9x13" baking dish.
- Place about 1/4 cup of chicken in a line in center of tortilla, and top with some shredded monterey jack cheese. Roll one end of tortilla over the filling, and form enchilada. Place enchilada, seam side down, into baking dish. Repeat process until all tortillas are made, and pan is full.
- Spread about 2 cups of cooking liquid over enchiladas, and sprinkle 1 cup of monterey jack cheese over enchiladas.
- Bake at 350 degrees for 20 minutes or until enchiladas are heated through and bubbly, then add Mexican blend cheese or more monterey jack cheese, if desired, and bake until cheese is melted. Remove from oven, and let stand for about 5 minutes before serving.