1.5cupsMexican Crema(crème fraîche, or half sour cream and half heavy cream)
Prepare Salsa Verde Sauce and Chicken
In a medium bowl, combine the salt, black pepper, chili powder, and cumin. Add the chicken chunks and rub in the seasonings to coat.
To the Instant Pot cooking pot, add in this order: (1) olive oil, (2) butter, (3) chicken chunks, (4) chicken broth, (5) tomatillos, (6) Serrano chilies, (7) Guerito chilies; and (8) onion to the cooking pot.
Lock the lid and close the pressure valve. Cook for 2 minutes on High Pressure.
When the beep sounds, wait 5 minutes, then release the remaining pressure.
Remove the lid from Instant Pot and scoop out the chicken and transfer the chicken to a bowl.
Add the fresh garlic to the blender and process until smooth.
Lastly, add the cilantro to the blender and very lightly process the salsa verde so that you can see bits of the cilantro. Set aside until ready to assemble.
Fry Tortillas (Don’t skip this step—lightly frying the tortillas makes them pliable and easier to roll.)
1. In a large skillet over medium-high heat, add 2 teaspoons of olive oil.2. Add a few tortillas at a time to the hot oil, adding more oil as necessary, and flip them over, frying for 15 seconds per side.3. Transfer tortillas to a paper towel to drain.
Place one tortilla at a time on a flat work surface and add about 1/3 cup (50 g) shredded chicken.
Roll up the tortilla and place the tortilla seam side down into the baking dish. Repeat this process with the remaining tortillas and chicken.
Pour the remaining salsa verde over the enchiladas.
Drizzle the Mexican crema over the top of the enchiladas and cover them with the Oaxaca cheese.
Place casserole/baking dish into the oven and bake for 30 minutes, or until the cheese is melted and bubbly.
Remove from oven and crumble the cotija cheese over the enchiladas and serve.
If you do not have any kind of blender, keep the veggies and liquid in the cooking pot and use an immersion blender instead. It is however easier to use a blender.
What is Mexican Crema?
It is the Mexican version of French crème fraîche. If you check my Pressure Cooker New York Cheesecake recipe, you will notice that I make sweetened a homemade crème fraîche for the top layer of the cheesecake.
Mexican Crema tastes very similar to sour cream, but slightly less sour and is quite thin.
Sour creamed mixed with a teaspoon of milk can be substituted for the Mexican Crema.
You can substitute Monterey Jack or mozzarella for the Oaxaca cheese.If preferred, the cotija cheese can be rolled up inside the tortillas with the chicken, rather than crumbling on top after baking.