Instructions

• Preheat your pressure cooker and lightly grease the inner pot.
• In a bowl, mix the cooked shredded chicken, sour cream, half of the shredded cheese, chopped onion, garlic, cumin, and chili powder until well combined.
  1 cup Sour cream, 1 cup Shredded cheese, ¼ cup Chopped onion, 2 cloves Garlic, ½ teaspoon Cumin, ½ teaspoon Chili powder
• Spoon a few tablespoons of green salsa into the bottom of the pressure cooker pot.
  ½ cup Green salsa
• Place one tortilla in the pot, add a layer of the chicken mixture, then sprinkle some cheese. Repeat layering ending with a tortilla on top.
  8 Tortillas, 1 cup Shredded cheese
• Pour the remaining green salsa over the top and sprinkle with the remaining cheese.
  ½ cup Green salsa, 1 cup Shredded cheese
• Close the lid and cook on high pressure for 30 minutes.
• Allow the pressure to release naturally, then open the lid carefully.
• Garnish with fresh cilantro before serving.
  ¼ cup Fresh cilantro
• Serve warm and enjoy your creamy white chicken enchiladas.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.