CHEESY MEXICAN CHICKEN RECIPES

Steps:

• Preheat oven to 350°.
• Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
• Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
• Wine note: Just as a crunchy green salad with mango will complement Cheesy Chicken Enchiladas, so too will a crisp, tropical fruit-filled California chardonnay, like Kali Hart Vineyard Chardonnay 2007 ($17). With its medium body and lively acidity, this white wine slices through creamy dairy products, like cheese and yogurt. A shot of citrus flavor and a nice bit of lingering sweetness also give it the ability to balance spicy chiles. —Jeffery Lindenmuth

Steps:

• Press the Sauté button on the Instant Pot® and heat oil. Add onion and cook until tender, about 5 minutes. Add cilantro, garlic, jalapeño, tomatoes, cumin, coriander, salt, and pepper and cook until fragrant, about 1 minute.
• Add broth and chicken to pot and stir well. Press the Cancel button, close lid, set steam release to Sealing, press the Soup button, and cook for the default time of 20 minutes.
• When the timer beeps, quick-release the pressure and press the Cancel button. Open lid and transfer chicken to a cutting board. Shred meat with two forks and set aside.
• In a small bowl combine water and masa, then whisk into soup. Press the Sauté button and cook, stirring constantly, until the soup has thickened, about 8 minutes. Press the Cancel button.
• Once soup stops bubbling, stir in chicken, cheese, and sour cream and stir until the cheese is completely melted. Serve hot with tortilla chips for garnish.