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Creamy Chipotle Chicken Enchiladas

Spicy, creamy savory goodness !
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Prep Time 35 minutes
Cook Time 30 minutes
Servings 8 servings

Equipment

  • Instant Pot

Ingredients
  

Chicken

  • 2 chicken breast bone and skin on
  • 1 cup water
  • 1 onion diced
  • 6 garlic cloves whole
  • 1 teaspoon dried oregano
  • 3 teaspoons sea salt
  • 1 teaspoon ground black pepper

Sauce

  • 4 ounces regular or vegan cream cheese
  • 1-4 chipotle's in adobo
  • salt and pepper to taste
  • reserved liquid from chicken

Other ingredients

  • 8 flour tortillas I used Siete Almond Tortillas
  • 3 cups shredded cheese I used Monterey Jack
  • 1 container cultured cottage cheese optional

Instructions
 

  • Preheat oven to 400
  • Place the chicken, water, onion, garlic, oregano, salt and pepper in the Instant Pot. Set for 10 minutes and allow for natural release.
  • Remove the chicken, allow to cool, shred and set aside.
  • Reserve the remaining ingredients in the Instant Pot and place in blender with the cream cheese, chipotle peppers, salt and pepper to taste.
  • Blend until smooth.
  • Warm the tortillas on a hot skillet sprayed with oil. It helps make them pliable and stay together and not fall apart.
  • Start building your enchiladas by pouring some of the sauce in your pan or casserole (I used a cast iron pan).
  • Reserve enough sauce and cheese to cover the top of your enchiladas.
  • Place a warm tortilla on a cutting board or clean counter, stuff with chicken, cottage cheese, some sauce and cheese. Place in pan.
  • Repeat until you've made all 8 of your enchiladas.
  • Pour the remaining sauce and sprinkle with remaining cheese.
  • Bake for 25 minutes until bubbly and golden brown.