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2 lb chicken breast
1/2 jar (8 oz) of Patricia Quintana® Jalapeño Salsa
1 cup Monterrey Jack Cheese (or similar), shredded
Corn tortillas
Sour cream
Salt, to taste
Pepper, to taste
INSTANT POT
PREP: 10 mins
COOK: 15 Mins
SERVINGS: 4
SLOW COOKER
PREP: 10 mins
COOK: 5 hours on high or overnight on low
SERVINGS: 4
Season chicken with salt and pepper to taste.
Add 1/2 jar (8 oz) Patricia Quintana Jalapeño Salsa.
Add 1/4 cup of water
Cover and secure the lid.
Choose manual or pressure cook, then high pressure and set the time for 15 minutes (or until it is fully cooked).
When the time is up, allow for the natural release of pressure.
Using two forks shred the chicken (right inside the pot).
Fry or warm the tortillas until soft.
Fill the tortillas with the chicken and fold to form the enchilada.
Arrange the enchiladas in a baking dish, stacked side by side.
Ladle the sauce over the enchiladas.
Sprinkle Monterey Jack cheese over the enchiladas.
Bake at 130 °F for 10 to 15 minutes or until the cheese melts.
