Blanco chicken enchiladas

kinda made it up based off of two recipes I found onlinr

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Step 1

Chicken marinade in half of enchilada sauce for at least an hour up to overnight.

Step 2

Cook chicken in instant pot with marinade and 1 Cup chicken stock. 10 min on high pressure follows by 10 min of natural pressure release

Step 3

Make sauce: saute onions and peppers til soft, remove from pan. make roux with flour and butter, add heavy / sour cream and some milk. add american cheese and 1 Cup of mozzarella. mix well. add enchilada sauce, reserving some for next step. add 1 can of green chilies and return onion and pepper to the suace. thin out with milk as needed

Step 4

Prepare pan: using 9x13, pour just enough enchilada sauce on bottom to coat. This helps prevent sticking

Step 5

shred chicken, discard bones and skin, season with cooking juices, adobo and texjoy, add can of chilies

Step 6

Assemble: on flour tortilla, add cheese, then chicken mixture, then roll and place. Should be able to get about 10 on there.

Step 7

Spray with olive oil, then bake at 375°-400° til tops are crisp