- Carla D.
Add chicken breasts and ¾ cups water to an Instant Pot. Give them a nice sprinkle of spices. If you don’t have an Instant Pot, simply boil chicken breasts until a meat thermometer shows 165 F.
Close the lid and make sure the steam release valve is DISENGAGED, so that it does not release steam as it cooks. Set the Instant Pot to PRESSURE COOK for 15 minutes.
Cut the kernels off of 1 fresh ear of corn, and sauté kernels over HIGH heat. Don’t move the corn at all for about 3 minutes. Then, mix it in the pan and sauté for 2-3 minutes more.
Grate 1 cup of Monterey Pepper Jack cheese and set aside.
Once the chicken is done, carefully press the release valve and allow pot to de-pressurize and release steam.
Remove chicken onto a cutting board, and use 2 forks to shred it.
Pour out the water in the pot, and place the chicken back in. Give it another nice sprinkle with spices and mix.
Add ¼ cup pico de gallo, 5 oz. (half a can) red enchilada sauce, charred corn and ¼ cup tequila salsa. Mix thoroughly.
Preheat oven to 350 F. (175 C.) Grease an 8” x 8” pyrex dish and lay 1 tortilla on a surface. Add the chicken mixture in the center with a little sprinkle of cheese. Tightly roll the enchilada.
Place them seam-side down in the baking dish and pour the rest of the enchilada sauce over them. Sprinkle the rest of the cheese on top. Bake for 20-25 minutes.