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Ingredients:
4 split chicken breast with rib meat
1/2 onion
1 green pepper
3 garlic cloves
2 bay leaves
1 tsp peppercorn
1 tsp coriander seeds
2 tbsp salt
1tbsp chicken bouillon
4 cups water
24 corn tortillas
Oil for frying
Lots of cheese
For the enchilada sauce:
2 lbs tomatillos (about 18)
10 jalapeños or serranos
2 garlic cloves
Onion
1 cup broth
Cilantro
Directions:
Add chicken, half onion, green pepper, garlic cloves, bay leaves, peppercorn, coriander seeds, salt, chicken bouillon, and water to Instant Pot. Cook on manual for 15 minutes (for 2 pounds) and let naturally release.
Remove the chicken and the green pepper from the Instant Pot.
Add tomatillos and jalapeños (or serranos) to Instant Pot and allow to cook.
Soften tortillas and then lightly fry them in oil.
Shred the chicken and add garlic salt and black pepper if needed.
Shred the cheese.
Move peppers, tomatillos, onion, and 1 cup of the broth from the Instant Pot into the blender.
Add two garlic cloves and a handful of cilantro to the blender.
Blend sauce until smooth and taste to see if needs salt.
Preheat oven to 350 degrees Fahrenheit.
In a large baking dish, coat the bottom with the sauce.
Assemble the enchiladas with the shredded chicken and cheese.
Cover the enchiladas with the remaining sauce, and sprinkle the cheese over top.
Bake for 15 to 20 minutes.
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