1.5 lbs. chicken, 1 large and small can cream of chicken soup, 8oz. Sour cream, mozzarella cheese, green chili sauce, half onion sautéed, flour or corn tortillas, olives.

Cook chicken in instant pot for 37 minutes from frozen. Mash and add sour cream, green chili sauce, onions, soup and olives. Fill each enchilada, adding cheese inside. Top enchiladas with green chili sauce and cheese. Bake at 350 for 30 minutes.