Press sauté, and allow the IP to warm up
Add onion and cook until tender. Add garlic and stir until fragrant.
Add chilies, stir
Add tomatillos, one at a time, squeezing each when you place in the pot.
Add spices and stir.
Press, off. The press manual, and set the time for 15 minutes.
Allow NP release, remove lid
Using an emersion blender, purée sauce until smooth.
Season with salt and pepper to taste.
Preheat oven to 350°
Place meat, cream cheese and shredded cheese into a bowl. Mix and ladle 1 scoop of the verde into the bowl.
Place a couple ladles of verde sauce in the bottom of a 9 X 11pan
Steam the tortillas, one at a time
Place a tablespoon or 2 of the filling mix on to a tortilla, and roll up.
Place enchilada onto the sauce in the pan.
Complete, until out of tortillas
Pour several ladles of sauce over enchiladas, and top with crumbled queso fresco.
Bake for 30-40 minutes until cheese in golden brown.