Chicken Enchiladas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the chicken in the Instant pot. Season with salt and pepper, add 1 cup chicken broth to pot, high pressure 12 min, NR 10 min, shred

Step 2

In a medium pot, heat garlic with 2 Tbsp oil

Step 3

Add in flour, cumin and minced chipotles. Cook for 2 min

Step 4

Whisk in chicken broth and 1/2 cup water. Bring to a boil

Step 5

Reduce heat to a simmer and cook until thickened, add salt and pepper to taste

Step 6

Transfer 1 cup mixture to shredded chicken in a bowl. Sprinkle in a little cheese

Step 7

Preheat oven to 375

Step 8

Heat Tortillas in microwave for 30 seconds for easy handling

Step 9

Put 2 Tbsp of chicken mixture in tortilla and roll up

Step 10

Pour a little sauce in the bottom of a baking dish, line Tortillas seam side down

Step 11

Pour the rest of the sauce on top of the Tortillas. Top with shredded cheese

Step 12

Bake for 15-20 min until bubbly