Jonathan and Chelsea's Chicken Enchiladas

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add chicken to the Instant Pot.

Step 2

Cut cream cheese into blocks and put on top of the chicken.

Step 3

Add seasonings

Step 4

Pour in chicken broth.

Step 5

Close lid and pressure cook at High Pressure for 15 minutes + 10 minutes Natural Release. (While this is cooking in the Instant Pot, make the enchilada sauce)

Step 6

Turn off the heat. Release the remaining pressure. Open the lid.

Step 7

Remove chicken from Instant Pot and place it into a large bowl or onto a chopping board. Using two forks, shred the chicken.

Step 8

Switch Instant Pot to Sauté mode and whisk the cream cheese mixture until well combined.

Step 9

Add shredded cheddar cheese and stir to combine until the cheese is melted.

Step 10

Turn off the Instant Pot and add the shredded chicken. Stir well to fully combine the chicken with the cheese sauce.

Step 11

Saute onion in 1/2 tbsp butter for a minute, then add 1 tbsp olive oil. After a few min, add pinch of salt and pepper and dash of brown sugar

Step 12

When those are done, set onions aside

Step 13

Use the same pan to make a roux - 3 tbsp butter and flour

Step 14

Salt, pepper, cumin

Step 15

Slowly add 2 cups of chicken stock

Step 16

When combined, add 1/2 cup sour cream. When combined, add 1/2 cup Monterey jack cheese

Step 17

After all that, add the onions back.

Step 18

Put shredded chicken mixture in tortilla. Add a little of the enchilada sauce on top, add a little shredded cheese on top. Roll burrito style.

Step 19

Put a little enchilada sauce in the bottom of the casserole dish. Add the burritos with the fold down

Step 20

Cover with enchilada sauce

Step 21

Add shredded cheese on top

Step 22

Bake at 375F for 20 min