In your pressure cooker, add the
Boneless, Skinless Chicken Breasts (2)
Water (2 cups)
Chicken Bouillon Cube (1)
and close the lid. Set your pressure cooker to poultry and let it cook for 18 minutes. If cooking in a stove bring to a boil and cook for 30-40 minutes.
Once the chicken is done, release the pressure valve and open the lid. Remove the chicken breast into a bowl and shred.
In the bowl with the shredded chicken, add
Sour Cream (3/4 cup)
Red Onions (1/2 cup)
Shredded Cheddar Cheese (1/2 cup)
Ground Cumin (1/2 Tbsp)
Garlic Powder (1/2 Tbsp)
Chili Powder (1/2 Tbsp)
Paprika (1/2 Tbsp)
Kosher Salt (1/2 Tbsp)
Coarse Black Pepper (1/2 Tbsp)
Ground Coriander (1/4 tsp)
Crushed Red Pepper Flakes (1/4 tsp)
, and mix until well combined.
Preheat your oven to 350 degrees F (176 degrees C).
and dip it in the chicken stock the chicken breasts were cooked in. Add some of the chicken mixture and roll. Place in a large baking tray. Top with
Salsa Verde (1 cup)
Shredded Cheddar Cheese (2 cups)
and place into the oven and bake for 15 minutes.
Dried Parsley (to taste)
Fresh Cilantro (to taste)
Chili Powder (to taste)
Sour Cream (to taste)
Red Onions (to taste)