New White Enchiladas
Ingredients
1 cup salsa verde or green chili enchilada sauce
1/4 cup honey
1 tablespoon liquid smoke
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
2-3 pounds boneless skinless chicken breasts
Method (slow cooker directions on Mel's website)
Add all ingredients except chicken to the Instant Pot and mix together.
Add the chicken.
Pressure cook for 12 minutes, then let the pressure release naturally for 10 minutes.
Remove chicken from the pot and shred it. Add sauce till chicken is covered.
Ingredients
2 tablespoons butter
1/2 cup diced onion
2 tablespoons flour
1/3 cup chicken broth
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup salsa verde or green chili enchilada sauce
1/2 cup sour cream
Method
Melt the butter in a large non-stick skillet. Add the onions and cook till tender.
Sprinkle the flour over the onions and stir to combine. Cook for 1 minute.
Slowly add the chicken broth and milk. Whisk to combine.
Cook 2 or 3 minutes till it's hot an bubbly, then add the salt and pepper.
Remove from the heat and stir in the enchilada sauce and sour cream.
Assembly
9 x 13 pan
tortillas - 12 8" tortillas (more or less depending on the size and amount of filling for each)
Monterey jack cheese - shredded (about 12 oz)
Spray the pan with cooking spray, then spoon 1/4 cup of sauce into the bottom of the pan and spread it around.
Put a large spoonful of the chicken in the middle of a tortilla.
Sprinkle with cheese, roll up, and put in pan seam side down.
Repeat with remaining tortillas and filling.
Cover with sauce and top with shredded Monterey Jack cheese.
Bake at 350 till cheese is melted and sauce is hot and bubbly, about 30 minutes.
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