✅ Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce

• servings: 4 servings
• active time: 30 minutes
• total time: 45 minutes

Ingredients

Stuffing:

1 tsp. of oil

1 finely chopped onion (yellow or white)

1 tsp. Chili Powder

1/2 tsp. Garlic Powder

1/2 tsp. Cumin

1/4 cup Salsa Verde

1 Chipotle Pepper in Adobo (finely chopped)

2 tbsp. Low fat Sour cream

1 pound of boneless chicken breast

8 flour tortillas

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Sauce:

1 tbsp. Unsalted Butter

1 tbsp. All-Purpose Flour

3/4 cup Chicken Broth

4 slices of Tillomook Sharp Cheddar Cheese

2 TBSP of low fat sour cream

Directions

Preheat oven on 375.

Pour 1 cup of water in instant pot. Add salt. Add chicken. Cook on high pressure for 5 min, then natural release for 5 min. Reserve broth for sauce.

Melt 1 tsp of oil in a pan. Add onion and sauté until soft. When soft, add seasonings (1 tsp. chili powder, 1/2 tsp. garlic powder, 1/2 tsp. cumin), 1/4 c of salsa verde, 2 TBSP of sour cream, chipotle in adobo, and shredded chicken. Stir together to thoroughly combine.

Make the Cheesy Sour Cream Sauce. Melt butter pan. Whisk in flour for 1-2 minutes (whisking often). Slowly whisk in the chicken broth about ¼ cup at a time. Add shredded cheese and sour cream. Stir.

Build the Chicken Enchilada mix into 8 tortillas. Pour sauce over the tops of the enchiladas. Bake (uncovered) for 15 minutes.

Notes

Supplies:

Small IP

2 cutting boards

9x13 baking dish

Measuring spoons

Liquid measuring cup

Nutrition

• Serving Size: 1 enchilada
• Calories: 418 kcal
• Total Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.1 g
• Cholesterol: 93 mg
• Sodium: 815 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 26 g