Preheat oven to 350°F.
Pressure cook 1 pound of chicken in your Instant Pot pressure cooker for 16 minutes under high pressure with 1 cup water, salt and pepper.
Shred cheese and then shred chicken.
Mix chicken with green chiles, about a cup of sour cream and taco seasoning.
Spread a little enchilada sauce on the bottom of the pan, then create a layer of corn tortillas (tearing them up makes it easier to serve). Create a layer of the chicken mixture, top with enchilada sauce, and cheese. Continue this process until the pan is full.
Bake for 45 minutes or until the sides bubble and the cheese browns.