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2 lb boneless chicken breast
1/2 jar (8 oz) Patricia Quintana Arriera Salsa
1 cup Monterey Jack Cheese (or similar), shredded
Sour cream (optional)
Salt, to taste
Pepper, to taste
Corn Tortillas
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 jar (16 oz) Patricia Quintana Arriera Salsa.
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.
Layer tortillas on the bottom of a baking dish.
Spread shredded chicken and sauce evenly over the tortilla layer (For a milder flavor add less sauce)
Add a thin layer of sour cream and sprinkle cheese.
Continue the pattern from step 8 to 10 until the dish is filled.
Bake at 130 °F for 10 to 15 minutes or until the cheese melts.
