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Instant Pot Creamy Chicken Enchiladas
Ingredients
  • 10 to 12 small soft flour tortillas (fajita size are the best for this)
  • 4 tbsp of flour
  • 4 tbsp (½ stick) of salted butter
  • 2 pounds of chicken thighs (boneless, skinless are best - although you can use chicken breasts too if you use)
  • 2 cups of chicken broth (2 tsp of Chicken Better Than Bouillon + 2 cups of water)
  • 1 cup of sour cream
  • ½ cup of crumbled Cotija cheese
  • 1.5 tbsp of cornstarch + 1.5 tbsp of water to form a slurry
  • 2 cups (8oz bag) of shredded Monterey Jack cheese (or Pepper Jack cheese)
  • 2 cups (8oz bag) of shredded Monterey Jack/Colby cheese mix (or a Mexican cheese blend)
  • 7oz can of diced green chiles, with their juices (these aren’t spicy)
  • Your favorite hot sauce (optional, if you wish to add some to the sauce or drizzle some on at the end)
Steps
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