Sort ingredients
uberjonas
QR Code
Listen
Pdf
Cook chicken breast along with salsa and chicken taco seasoning in the instant pot using my simple recipe.
Shred chicken with two forks and drain any extra liquid from the chicken. Combine it with sour cream, green chiles, and a couple pinches of salt and pepper.
Heat oven to 375 degrees.
Add a scoop of the shredded chicken mixture to the flour tortillas, top with 2-3 tablespoons of shredded cheese, and roll them up.
Place seam side down in a baking dish. Repeat with remaining tortillas.
Pour enchilada sauce over the rolled-up tortillas and top with remaining cheese.
Cover tightly with tin foil and bake for 25 minutes or until the sauce is bubbly around the edges.
Remove foil and broil for 1-2 minutes if desired.
Garnish with fresh chopped cilantro and serve with sour cream.
If you loved this recipe, please leave a 5-star rating and review below!