Preparation Time: 5 minutes
Cooking Time: 3 hours 30 minutes
Servings: 4
1 cup Mexican cheese, shredded
1 can mild green chilies, drained
2 teaspoons garlic salt
1 10-ounce can La Victoria mild red enchilada sauce
4 boneless, skinless chicken breasts, thawed

  1. Put the chicken in your instant pot and season it with garlic salt. Cover and
    cook on high settings for 3 hours.
  2. Meanwhile, in a bowl mix well green chilies and enchilada sauce.
  3. Once chicken is done cooking, discard sauce inside slow cooker.
  4. Pour enchilada sauce over chicken and then sprinkle cheese on top.
  5. Cover and cook for another 30 minutes.
    Nutrition: Calories per serving: 964 Carbohydrates: 43.18g Protein: 88.14g Fat:
    47.41g Sugar: 2.55g Sodium: 2056mg Fiber: 1.8g