Easiest Chicken Enchiladas ever.
Set your Instant pot to slow cooker mode. Put in a few chicken thighs (or breasts, if your not into the whole flavor thing
)and a half jar or so of that green chile. Maybe some garlic. Let it slow cook until you can essentially pull the chicken like pulled pork. (At this point you can use it for tacos, burritos, tamales, or sandwiches) Take about a half jar of the green chile,and some salt (more than you think you will need), and some garlic and toss it in the blender with a pint to a pint and a half of buttermilk... ladle some of the buttermilk mixture into the bottom of a pan, cassarole dish, or even into the Instant Pot again, sprayed with non-stick spray*. Top the buttermilk mixture with corn tortillas, some of the pulled chicken, chopped yellow onion**, more buttermilk mixture, cheese. Repeat to desired depth. Bake at 350-425 until cheese on top is browned to your liking. Serve like lasagne, but with sour cream, and maybe an over easy egg on top.
*If using the Instant Pot you can make it similar to a crock pot lasagne, but you won't get the cheese to brown up. I prefer a 9x13 glass baking dish.
**My wife can't eat onion any more, so I frequently leave it out, but enchiladas are not enchiladas without little chunks of raw onion here and there.
Good fresh out of the oven, better as leftovers, even good cold the next morning. Serve with cold beer.
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