Enchiladas de pollo en Instant Pot con salsa de queso blanco

Ingredientes

• 2 lbs boneless skinless chicken breasts ((3 medium))
• 15 oz salsa ((about 1 3/4 cup))
• 1 1/2 Tbsp homemade taco seasoning
• 1/4 cup water
• 10 medium flour tortillas ((8-inch tortillas work perfectly))
• toppings as desired salsa, jalapeno relish or guacamole
• 2 Tbsp Pure Irish butter
• 2 Tbsp all-purpose flour
• 2 cups whole milk
• 12 oz American Swiss cheese singles ((the whole pack from Aldi))

Preparación

1. 1

   Layer the ingredients into the Instant Pot: Add 1/4 cup of water to the bottom of the Instant Pot insert. Top with three chicken breasts, 1 1/2 Tbsp taco seasoning, and 15 oz salsa.

2. 2

   Cook chicken in the Instant Pot: Pressure cook the chicken on high pressure, for 20 minutes. Then depressurize for 10 minutes.

3. 3

   Shred the chicken in the salsa filling: While the chicken is still hot, beat the chicken (in the salsa) using a hand mixer until it's shredded.

4. 4

   Fill and roll enchiladas: Fill each tortilla with 1/2 cup of the shredded salsa chicken, using a slotted spoon to drain off any excess liquid. Roll up and arrange into a lightly greased 16x11 pan.

5. 5

   Bake enchiladas: Lightly spray the tops with cooking spray and bake at 400°F for 15 minutes, uncovered.

6. 6

   Make melted cheese sauce: Meanwhile, make the cheese sauce by melting 2 Tbsp butter in a small 1.5-quart saucepan. Whisk in 2 Tbsp flour and gradually add 2 cups of milk, whisking constantly. Heat through, then add the American Swiss cheese slices. I melt about 3 slices of cheese at a time until all the cheese is melted. Whisk constantly over medium heat.

7. 7

   Pour cheese sauce over enchiladas and bake then serve: Pour 2 1/2 cups of the melted cheese sauce over the enchiladas, then continue baking for 10 more minutes. Serve with fresh salsa if desired. Scrumptious!