Turn on Saute mode and adjust to High/More. When hot, add oil, chopped onion, peppers and zucchini (if using). Saute for 2 minutes. Remove to a plate and keep aside for later. Turn off saute.
Add water and scrape off any brown bits that may have stuck while sautéing veggies. Stir in 2 tablespoons taco seasoning.
Add chicken breast and top with salsa verde. Coat the chicken well but do not stir (to prevent the burn message).
Close the lid and cook for 10 minutes on Pressure cook or Manual, high pressure on sealing mode. When the cook time is up, manually release the pressure by following your cooker's quick release instructions. Open the lid after the pin drops.
Assemble Enchiladas & Bake
Preheat oven to 375°F. Using tongs, pull out the chicken and rest it for 5 minutes. In the meantime, stir in 2 tablespoons of sour cream to the sauce and whisk till it gets combined. Now, either shred the chicken using two forks or dice it in bite size pieces using a knife.
In a mixing bowl, add diced chicken, 2 tablespoons sour cream, about ½ cup shredded cheese, 2 tablespoons of chopped cilantro, remaining 1 tablespoon taco seasoning, sautéed onion, peppers and zucchini and ½ cup of the green sauce.
Working with one tortilla at a time, spread just enough sauce to coat the tortilla on both sides. Alternatively, dip the tortilla in sauce and place it flat on a cutting board or plate.
Scoop about ⅓ cup of the enchilada filling into the tortilla and roll tightly. Arrange seam-side down in a 9 X 13 baking dish and repeat with remaining tortillas.
Pour remaining green sauce over the prepared enchiladas followed by the remaining cheese.
Bake for 25 minutes, until cheese is bubbling. Remove from oven and garnish with the remaining cilantro. Rest for 10 minutes before serving.
Alternative Cooking Method: Skillet Enchiladas
Add a ladle of sauce in a non-stick skillet. Place 2 to 4 enchiladas in the skillet. Top with sauce, followed by shredded cheese. Cover with a lid and cook for 7 to 8 minutes on low heat until the cheese melts. Garnish with chopped cilantro and enjoy!
Use zucchini or your favorite vegetable. The addition of peppers and zucchini makes it a complete, one-pan meal. As always, use any of your favorite veggie, such as mushroom, broccoli or extra peppers.
Adjust the water quantity based on your Instant Pot size. Use ½ cup water for 6-qt and 1 cup water for 8-qt.
White or dark meat chicken both work. My family prefers chicken breasts. If you prefer dark meat chicken thighs, adjust the cook time to 7 minutes.
Leftover rotisserie chicken provides another short-cut. Skip the pressure cooking step and jump straight to "Assemble Enchiladas & Bake".
Flour tortillas are softer, faster and easier to work with. That being said, thick corn tortillas can also be used. Warming them makes them easier to handle and less prone to tearing.
Make Low-Carb Enchiladas. Use Mission Carb Balance tortillas. Each tortilla has 3 grams of net carbs and work great in this recipe! Replace half or all tortillas depending on your preference.
Make Vegetarian Green Enchiladas: Replace chicken with 1.5 cups of cooked black beans to make the filling. Use 1 (15oz can), rinsed and drained, or ½ cup dried beans cooked from scratch.
Freeze for Meal Prep. Double wrap the unbaked chicken enchilada casserole in plastic wrap, label, date and store in the freezer for up to 2 months. When ready to enjoy, remove the plastic wrap and cover with lightly greased foil. Cook in a preheated oven at 375 degrees for 50-60 minutes, or until the cheese is melted.
Store leftover baked enchilada in the fridge or freezer. The enchiladas will keep wrapped tightly in the fridge for up to 4 days. For longer storage, freeze for up to 2 months and thaw overnight in the fridge. Rewarm in the microwave or in a 350-degree F for 25-30 minutes., or until hot and bubbly.
Note: The nutrition facts below are my estimates and do not include serving accompaniments. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.