Instant Pot Smothered Green Sauce Enchiladas

365daysofcrockpot.com

Tamarah Martinez

1 Tbsp olive oil

1 medium yellow onion, diced

3 garlic cloves, minced

2 cups chicken broth

1 green pepper, cored

1 jalapeno, seeded and membranes removed

¾ pound tomatillos*, husked and rinsed well

½ of one bunch of cilantro

¾ tsp kosher salt

⅛ tsp black pepper

¾ tsp cumin

1 tsp sugar

1 ¾ pound boneless, skinless chicken breasts (frozen or thawed)

2 Tbsp fresh chopped cilantro

10 flour tortillas or 12 corn tortillas** (I used whole wheat flour tortillas)

16 oz shredded monterey jack cheese

For topping: cilantro, avocados and sour cream

Directions at 365daysofcrockpot.com

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