INSTANT POT SALSA VERDE CHICKEN ENCHILADA CASSEROLE

INGREDIENTS
SALSA VERDE CHICKEN:
  • 1 pound chìcken breasts or tenderloìns
  • 1 can green chìles (large or small can dependìng on how much you lìke them!)
  • 1 cup salsa verde
  • 1 cup green enchìlada sauce
  • 1/4 cup water
ENCHILADA CASSEROLE:
  • 2 cups Mexìcan blend shredded cheese
  • 1 cup green enchìlada sauce
  • 12 corn tortìllas
    INSTANT POT SALSA VERDE CHICKEN ENCHILADA CASSEROLE

INSTRUCTIONS
PREPARE THE SHREDDED SALSA VERDE CHICKEN:

  1. Place the chìcken, salsa, 1 cup enchìlada sauce, water, and chìlìes ìnto your ìnstant Pot. Close the lìd, shut the vent, and set the tìmer to manual 8 mìnutes.
  2. When the tìmer goes off, let the pot naturally release pressure for 10 mìnutes, and then vent the remaìnìng pressure. 
  3. Remove the chìcken from the pot and dìscard all but 1/2 cup of the cookìng lìquìd.
  4. .....
  5. .....
  6. Get full recipe >> CLICK HERE

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