Chicken Enchilada Lasagna

Directions

1. Preheat oven to 350 degrees F.
2. Combine cooked chicken with taco seasoning and a little bit of water to marinate for 30-60 minutes.
3. Sauté the chicken breast with a little bit of cooking oil in an instant pot for 2 minutes on each side.
4. Remove the chicken breasts and insert the trivet.
5. Pour 1/2 cup of the chicken broth and place the chicken breasts on top of the trivet.
6. Close the instant pot lid and set on pressure mode on high for 5 minutes.
7. Once the time has stopped allow the pressure to stay and let the clock run for another 9-10 minutes before releasing the pressure. Remove the chicken breast and slice.
8. Combine 1/2 cup chicken broth with the red enchilada sauce.
9. In an 8 or 9 inch square glass serving dish pour a small amount of sauce.
10. Layer lasagna noodles, small amount of Kitehill spread, chicken, mushrooms, spinach, sauce, then repeat. SAVE the mozzarella for the top.
11. Bake in the oven for 20-25 minutes.