CHICKEN ENCHILADA LASAGNA

By duckieq

Ingredients

• 7 ounces Cream of Chicken Soup
• 7 ounces Cream of Celery Soup
• 1 cup Sour Cream
• 2 2/3 ounces Mild Green Chiles, Diced, Canned
• 2/3 teaspoons Cumin
• 1 3/4 cups cook and shred Chicken, Boneless Breasts
• 1 1/3 cups Mexican Cheese, Shredded
• 5 individual Flour Tortillas (8-inch/Med)

Preparation

Step 1

In a bowl, mix soups, sour cream, chiles, and cumin.
Trim tortillas to fit inside pan.
In an oven safe pan, layer lasagna-style: soup mixture, chicken, cheese, tortilla. Repeat 2 times, ending with cheese. Cover with foil.
Create a foil sling to lower the pan onto the trivet inside pot. Lock lid and seal steam nozzle.
Place water and trivet inside Instant Pot.
Cook on the manual setting for 20 minutes.
Let pressure release naturally for 10 minutes.