I have been in a major dinner rut lately, so it was time I branched out and created a recipe that is not a pasta recipe – what a concept, ha! These enchiladas are super customizable, so feel free to get creative with it. You can also make this recipe completely dairy-free by omitting the cheese all together because the salsa makes this dish so flavorful on it’s own.
First things first, the chicken. You need to cook the chicken before making the enchiladas. To do this, you can use the instant pot (preferred), but if you don’t have one, that is ok too! No worries!
If using instant pot, place fresh chicken breasts in the instant pot and pour one jar of salsa on top. Set at ‘poultry’ for 10 minutes and let pressure release on its own. Remove cover and shred chicken with two forks.
If you are not using an instant pot, add the raw chicken to a pot with one jar of salsa and 1/4 cup water. Once it comes to a gentle boil, turn the heat to low, cover and simmer for 20 minutes. Shred the chicken using the same method above.
Now on to making the enchiladas!