Step 1

Add the olive oil to the bottom of the Instant Pot, and add the chicken

Step 2

Season the chicken with the sea salt, cumin, garlic powder, smoked paprika and cayenne pepper

Step 3

Pour the salsa verde over chicken, and mix slightly to make sure chicken is evenly covered

Step 4

Close and lock the lid and turn the steam release handle to Sealing

Step 5

Hit pressure cook, or manual, for 10 minutes

Step 6

The pot will say on as it comes to pressure, then begin counting down at 10 minutes

Step 7

After 10 minutes of cooking, do a natural release for 10 minutes

Step 8

Do a quick release until pin drops

Step 9

Open pot, and remove chicken to a large bowl

Step 10

Pour the cooking liquid into another bowl

Step 11

Use a hand mixer to shred the chicken slightly

Step 12

Mix the cream cheese into the chicken

Step 13

For the enchiladas: preheat oven to 350 degrees F

Step 14

Place a tortilla on a plate, and brush or spread about 2 teaspoons cooking liquid onto tortilla

Step 15

Place about 1/3 to 1/2 cup of cooking liquid into a greased baking dish (casserole pan)

Step 16

Place about 1/4 cup of chicken in a line in center of tortilla, and top with some shredded monterey jack cheese

Step 17

Roll one end of tortilla over the filling, and form enchilada

Step 18

Place enchilada, seam side down, into baking dish

Step 19

Repeat process until all tortillas are made, and pans are full

Step 20

Spread about 2 cups of cooking liquid over enchiladas, and sprinkle monterey jack cheese over enchiladas

Step 21

Bake for 20 minutes or until enchiladas are heated through and bubbly

Step 22

Then add Mexican blend cheese or more monterey jack cheese, if desired, and bake until cheese is melted

Step 23

Remove from oven, and let stand for about 5 minutes before serving -- this makes it easier to remove from the dish