For the shredded chicken:

1. Using an Instant pot place the chicken broth, taco seasoning and whisk until combined.
2. Place chicken breasts in the Instant pot and close lid until latched.
3. Turn the Instant pot to pressure cook setting on High. Cook for 8-10 minutes. 
4. Let the Instant pot pressure naturally release or release the pressure using the release valve.
5. Open Instant pot and remove chicken. Place on a plate and shred.
6. Sprinkle on the remaining taco seasoning directly on the chicken.
7. Ladle one scoop of the chicken broth over the shredded chicken and toss to combine.
8. Set to the side.

1. Pre heat oven to 350℉.
2. In tortilla warmer (or in slightly damp towel) place 3-5 of your tortillas at time in the microwave. Heat for 20-30 seconds. This should make the tortillas pliable for filling.
3. In a separate dish pour out the red enchilada sauce.
4. Using one tortilla at a time, dip in the red enchilada sauce coating the front and back surface of the tortilla.
5. In an oven safe baking dish place the coated tortilla and fill with a small pinch of shredded chicken and shredded cheese. Roll up the tortilla from one end to the other. Place the enchiladas parallel next to each other.
6. Repeat steps four and five until your baking dish is full of enchiladas.
7. Pour over the enchiladas the rest of your red enchilada sauce, salsa, and top with 1/4 cup of shredded cheese.
8. Bake for 15-20 minutes until bubbling around the edges.
9. Take the dish out of the oven and top with chopped cilantro and feta (or cojita) cheeses.
10. Serve and enjoy!

Tip: To brown the top of the enchiladas place oven on high broil for 2-3 minutes. (Or until top is slightly browned.)

For the enchiladas:

1. Put the quartered potatoes in a deep saucepan with cold water.
2. Over medium heat bring potatoes to a simmer.
3. Cook the potatoes until fork tender. About 15 minutes. (Careful to not overcook until they are mushy)
4. Strain the potatoes.
5. Over low heat add in butter, sour cream, milk/half & half. Add the potatoes back to the stockpot.
6. Mash with a hand masher or electric mixer until light and fluffy. Add in salt to taste. (Do not over mash as potatoes can become “gluey” in texture)

Salsa verde aioli:

1. Place all ingredients in the blender.
2. Blend for 10-15 seconds until combined and smooth in texture.