Chicken and Green Chile Enchiladas

INSTRUCTIONS

1. Preheat oven to 425°F. If using the Rotisserie Style chicken recipe below, make the chicken prior to the enchiladas.
2. Remove lid from a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil. Add onion; cook, stirring constantly, 5 minutes or until tender. Add garlic; cook, stirring constantly, 1 minute. Turn cooker off.
3. Remove inner pot from cooker. Stir in 1 1/2 cups of the enchilada sauce, chicken, and chiles. Stir in 1 cup of the cheese and cilantro.
4. Spoon about 1/2 cup of the chicken mixture down the center of each tortilla; roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish coated with cooking spray. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
5. Cover and bake at 425°F for 20 minutes; uncover and bake 10 additional minutes or until cheese melts and is golden brown.
6. Rinse chicken, and pat excess moisture with paper towels. Combine Greek seasoning and next 3 ingredients (through Italian seasoning) in a small bowl. Rub seasoning over entire chicken and inside body cavity.
7. Remove the lid of a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil.
8. Place chicken, breast side down, in pot. Cook 5 minutes to brown. Turn chicken over, and cook 2 minutes. Pour chicken broth around chicken to avoid washing off the herb mixture.
9. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 25 minutes. Turn cooker off.
10. Open cooker using Natural Pressure Release. Remove chicken from pot. Let stand 10 minutes before carving. If desired, you may remove skin and bones and chop chicken for another use.