Copycat Chicken Enchiladas

Ingrédients

1 tablespoon avocado oil

½ onion diced

1 clove garlic minced

3 chicken breasts

¼ teaspoon salt

¼ teaspoon pepper

2 teaspoon cumin

7 ounces can diced green chiles

28 ounces can green enchilada sauce divided

¼ cup cream of chicken soup

2 ounces cream cheese

8 large flour tortillas

2 cups jack cheese shredded, divided

Instructions

In a pressure cooker or pan, set to saute mode and add oil.  Add onions and garlic and cook until translucent.

Add chicken, green chilies,cumin, salt, pepper, and 1 cup enchilada sauce.

Cook on high pressure for 20 minutes.  Allow a 15 minute natural release.

Shred chicken and return to cooking liquid.

Add cream cheese and cream of chicken soup.  Stir until combined.

Spray a 9x13 pan with nonstick spray. Add ¼ cup enchilada sauce to baking dish and spread across the bottom.

Spoon mixture into tortillas and top with cheese. Place in baking dish.

Pour remaining enchilada sauce over top and top with remaining cheese.

Bake uncovered for 30-40 minutes at 350 degrees until bubbly.

Slow Cooker Instructions

In a slow cooker add chicken, green chilies,cumin, salt, pepper, and 1 cup enchilada sauce.

Cook on high for 4 hours, or low for 6-8 hours.

Shred chicken and return to cooking liquid.

Add cream cheese and cream of chicken soup. Stir until combined.

Spray a 9x13 pan with nonstick spray. Add ¼ cup enchilada sauce to baking dish and spread across the bottom.

Spoon mixture into tortillas. Place in baking dish. Top with cheese.

Pour remaining enchilada sauce over top and top with remaining cheese.

Bake uncovered for 30-40 minutes at 350 degrees until bubbly.