2 pounds chicken (3 large breasts not frozen)
1 can diced tomatoes with chilies
1 cup salsa paso
1 28 oz can enchiladas sauce
High pressure 13 mins
shred
use corn tortillas, heat to easily wrap
1/4 cup chicken and add 1/8 cup mezixan cheese
pour remaining enchilada sauce and top with cheese.
Bake 350 for 30 mins
Makes 1 13x9 pyrex and 1 small frozen container.
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