Green Chicken Enchiladas

Start by placing your chicken breast in a 6-quart or larger Instant Pot. Add 4 cups of chicken broth. (You can add more chicken broth or water as needed to make sure chicken is submberged beneath the liquid.) Cook on high for 45 minutes. Let slow-release.
3 chicken breast, 4 cups chicken broth
Preheat oven to 350° F.
Remove the cooked chicken from the liquid and shred it. Place in a large bowl.
3 chicken breast
Add in fat-free cream cheese, green chiles, and salt and pepper to taste. Mix well. Set aside.
8 oz fat-free cream cheese, 7 oz diced green chiles, salt and pepper
Pour a little bit of your enchilada sauce into the bottom of your casserole dish. Pour the rest of it into a bowl or sauce pan with a wide enough opening that you can dip your corn tortillas into the sauce. Heat it until it's warm but not too hot.
28 oz green chile enchilada sauce
Take your corn tortillas, one at a time, dipping them in the warmed enchilada sauce. Place about 1/4 cup of your chicken mixture into the center of the tortilla, roll it, and place crease side down on one end of your casserole dish, Repeat until all 12 of your tortillas are filled, rolled, and tucked beside each other in a row in the casserole dish. Pour remaining enchilada sauce over the top.
12 corn tortillas, 28 oz green chile enchilada sauce
Sprinkle your shredded cheeses evenly over the top.
½ cup reduced-fat shredded mozzarella, ¼ cup shredded parmesan cheese
Bake at 350° F for 30 minutes.