Instant Pot Creamy Chicken Enchiladas

10 to 12 small soft flour tortillas (fajita size are the best for this. If you wish to use corn tortillas instead, have at it - but they’ll be tougher)

4 tbsp of flour

4 tbsp (½ stick) of salted butter

2 pounds of chicken thighs (boneless, skinless are best - although you can use chicken breasts too if you use)

2 cups of chicken broth (2 tsp of Chicken Better Than Bouillon + 2 cups of water)

1 cup of sour cream

½ cup of crumbled Cotija cheese

1.5 tbsp of cornstarch + 1.5 tbsp of water to form a slurry

2 cups (8oz bag) of shredded Monterey Jack cheese (or Pepper Jack cheese)

2 cups (8oz bag) of shredded Monterey Jack/Colby cheese mix (or a Mexican cheese blend)

7 oz can of diced green chiles, with their juices (these aren’t spicy)

Your favorite hot sauce (optional, if you wish to add some to the sauce or drizzle some on at the end)

Directions at pressureluckcooking.com

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