• Set the Instant Pot to sauté. Spray with a mist of olive oil and let it heat. Add the onion, bell peppers, and cauliflower rice. Sauté for about 5 minutes until the veggies are aromatic and softening. Add the garlic, chicken, spices, and enchilada sauce. Give everything a good stir. Turn off the sauté setting, close the lid and seal the valve, and set on manual high pressure for 12 minutes.
• When it’s done, allow the pot to naturally release for ten minutes (or longer if you’re busy!) Then open the valve to release the rest of the steam. Remove the lid and turn on the sauté setting. Add the cream cheese and yogurt, and use the sauté feature to help cook down some of the liquid. In the meantime, shred the chicken. You can use two forks, or I like to use my meat masher. You can also transfer the chicken to your standing mixer to shred, or CAREFULLY use a hand mixer right in the pot.
• Let the mixture boil on sauté for at least fifteen minutes to reduce the liquid while you continue to mix the shredded chicken, cream cheese, and yogurt. Turn the pressure cooker off, and stir in your cilantro, green onion, and 10 of the corn tortillas, chopped into strips or squares. It will still be pretty soupy. That’s ok!
• At this point, you can transfer everything to a very large casserole dish (or two smaller dishes) and top with the remaining 6 tortillas. Make sure they’re not dry by “dipping” each side in your saucy chicken mixture. Top tortillas with grated cheese. Bake at 375 for 10-15 minutes. Broil for an extra minute or two for more color.

Slow Cooker Instructions:

• Add the chicken, onion, bell peppers, cauliflower rice, garlic, spices, and enchilada sauce to the slow cooker. Cook on low for 3-4 hours until chicken is nice and shreddable. Open the lid and carefully remove about a cup of liquid. Add the cream cheese and yogurt. Let that cook with the slow cooker open while you shred the chicken. You can use two forks, or I like to use my meat masher. You can also transfer the chicken to your standing mixer to shred.
• Cook on high in the slow cooker for at least fifteen minutes to reduce the liquid while you get the chicken shredded and the cream cheese and yogurt mixed in well. Turn the slow cooker off, and stir in your cilantro, green onion, and half of the corn tortillas, chopped into strips or squares. It will still be pretty soupy. That's ok!
• At this point you can transfer everything to a very large casserole dish (or two smaller dishes if needed). You can leave behind a little juice if it seems excessive. Top with remaining tortillas. Make sure they're not dry by "dipping" each side in your saucy chicken mixture. Top tortillas with grated cheese. Bake at 375 for 10-15 minutes. Broil for an extra minute or two for more color.