Sauté your peppers, chopped onion, and mushrooms until the onion is soft and translucent and the mushrooms are cooked through. I enjoy caramelizing the onions and mushrooms until both are brown. I cook on low for about 20 min. or how every long the Instant Pot takes to cook the chicken.
Add in your chicken to the Instant Pot and cook on the poultry setting and use Instant Pot instructions. I usually season the chicken with garlic, red pepper flakes, and salt and pepper to taste. Let the chicken natural release at least 10 mins. and wait for the veggies to marinate together and cook thoroughly.
Once the veggies and chicken are cooked, add in a separate mixing bowl your ranch packet, cream cheese, and green chilies. This is the base for your filling!
Now add chicken and veggies to the mixing bowl you just used with your filling and combine everything.
Place a serving spoon sized portion of your filling to the middle of your tortilla and wrap it up! No special skill required, just make sure the filling doesn't come out of the tortilla!
Place all 8 tortillas in a large casserole dish with a very small amount of Frontera red enchilada sauce on the bottom to help the tortilla not stick.Pour the rest of the Frontera red enchilada sauce on top of the tortillas so they are covered completely.
Place foil over the casserole and place in oven for 15 min., then un-cover and place back in oven for another 5 min.
Serve with spring onions, sour cream, or fresh avocado. Perfect for leftovers and is always a crowd pleaser. Enjoy!
Cream Cheese Crack Chicken Enchiladas https://mandbee.com/how-to-make-cream-cheese-crack-chicken-enchiladas/ March 2, 2020