Press sauté function on the instant pot. Add onions, garlic, jalapeño and sauté for 5 min.

Set instant pot to 10 minutes high pressure and seal the steam spout. Once it’s finished manually release the steam and open the lid.

Remove cooked chicken from instant pot and let cool, leaving the sauce in the instant pot. Turn to sauté mode and heat sauce. Put flour and a cup of sauce in a mason jar and shake until the flour is dissolved, this prevents clumping. Add to the sauce in the pot and allow to thicken. Once thickened (about 10 min) put sauce in a blender and blend until smooth. and shred once it cools. Season to taste and set aside to cool.

Shred cooled chicken, removing any bones/skin etc. Place in a bowl and add salt and pepper, onion and cilantro. Stir.

Shred colby jack/cheddar cheese and put in a bowl

Set up assembly: tortillas, bowl of chicken, bowl of cheese, wax paper with oil on it, baking dish, sauce. Cover the bottom of the baking dish with sauce. Take a tortilla, add chicken, cheese, place on oiled wax paper and roll. Place seam down in baking dish, working from left to right fill the dish. Top enchiladas with sauce and sprinkle the remaining colby/cheddar cheese on top.

Cover enchiladas with tin foil and bake for 20 min at 350°. Remove tin foil, sprinkle cotija cheese on top and put the enchiladas back in the oven uncovered for 10 min or until the cheese is melted.

Remove enchiladas from oven, sprinkle with chives/green onions and serve with sour cream, avocado, lime and pico de gallo

Freeze: after assembly either before or after baking