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Instant Pot Creamy Chicken Enchiladas

Dee
  • 75 minutes
  • Serves 12

INGREDIENTS

1 tbsp

olive oil

4

boneless skinless chicken breasts (about 1.5 pounds)

1 tsp

sea salt

1 tsp

garlic powder

1 tsp

ground cumin

1/2 tsp

smoked paprika

1/2 tsp

cayenne pepper

1

jar salsa verde ( I use Herdez)

4 oz

softened cream cheese

12

medium flour tortillas

6 cups

shredded Monterey Jack cheese

2 cups

shredded Mexican blend cheese (optional)

extra salsa verde (optional)