Green Sour Cream Enchiladas

Make shredded chicken: In an Instant Pot, combine boneless chicken thighs, chicken bone broth, green enchilada sauce, salt, pepper, and garlic. Cook for 12 minutes. Once cooked, shred the chicken and let it cool. Prepare the filling: In a large bowl, mix together sour cream with green enchilada sauce. Add the shredded chicken and season with a little more salt. Assemble enchiladas: Fill tortillas with the chicken mixture and roll them up. Place the rolled enchiladas in a 9x12 inch baking dish. Bake: Cover the baking dish and bake for approximately 30 minutes. For a crispy finish, remove the foil and broil for a few minutes at the end.