Directions
- 1Add chicken breasts, salt and pepper to instapot.
- 2Add chopped green chiles and green enchilada sauce to instapot.
- 3Add chicken better than bouillon, dried oregano and water to instapot.
- 4Cook chicken until tender.
- 5Grill chicken breasts until golden brown.
- 6Chop the cooked chicken into small pieces.
- 7Mix chicken and sauce.
- 8Grill corn tortillas.
- 9Add cheese to the tortillas.
- 10Add chicken to the tortillas.
- 11Fold the tortillas in half.
- 12Grill the tacos until crispy.
- 13Serve with shredded lettuce, salsa, and cilantro crema.
Ingredients
- 12 chicken breasts
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 cans chopped green chiles
- 2 cans green enchilada sauce
- 1 container chicken better than bouillon
- 1 tablespoon dried oregano
- 1 cup water
- 1 container shredded cheese
- 1 handful shredded lettuce
- 1 tablespoon salsa
- 1 tablespoon cilantro crema
- 12 corn tortillas
Equipment
instapotgrilltongs
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