Chicken Enchiladas Suizas
  1. Add chicken breasts, onion, cilantro sprigs and garlic to a saucepan. Add 4 cups water. Bring to a boil. Boil 20 minutes. Remove chicken with a slotted spoon, shred with two forks, and set aside, reserving cooking liquid. To cook chicken in the instant pot, add 1 cup water to the insert of the Instant Pot. Add steamer basket. Place chicken, onion, and cilantro sprigs, and garlic to the steamer basket. Lock lid. Set valve to sealing. Program for poultry. Quick release, remove chicken and shred with two forks. Set aside; reserving cooking liquid.
  1. Preheat oven to 400. Add tomatillos and poblano to a baking dish. Roast at 400 for 17-20 min or until tomatillos turn a darker shade of green and poblano blisters. Remove from oven. Reduce oven temperature to 350.
  2. Add roasted tomatillos, jalapeños, and salt to a blender. Add onion, cilantro, and garlic from the chicken cooking liquid. Remove stem and seeds from poblano and add poblano. Blend until smooth.
  3. Heat avocado oil in a medium skillet. Add contents of blender and 1 cup reserved cooking liquid. Heat to a simmer, and let simmer 20 min or until reduced slightly. Remove from heat and stir in sour cream.
  1. While sauce is heating, stir shredded chicken, 1 cup monterey jack cheese, green onions, and half the cilantro in a medium bowl.
  2. Add 1/2 cup sauce to the bottom of a 13X9 baking dish. Add 1/4 cup sauce to a shallow dish or plate. Heat tortillas in microwave 1 minute.
  3. Dredge 1 tortilla in sauce in shallow dish. Fill with about 1/4 cup chicken filling. Roll up and place seam side down in prepared baking dish. Repeat with remaining tortillas.
  4. Pour remaining sauce over enchiladas. Top with remaining cheese. Bake 25-30 minutes or until hot and cheese is melted. Sprinkle with remaining cilantro.
Recipe Notes

We were able to get 9 enchiladas using the larger of the corn tortillas.  If you use the regular size, you will likely get a greater number of smaller enchiladas.