Pressure Cooker Enchiladas Verde

In your pressure cooker, add the Boneless, Skinless Chicken Breasts (2) Water (2 cups), and 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 Onion (1/2 cup), {@11:}, Shredded Cheddar Cheese (1/2 cup), Ground Cumin (1/2 Tbsp), McCormick® Garlic Powder (1/2 Tbsp) Chili Powder (1/2 Tbsp), {@10:}, 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).

Take your Tortillas (8) 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.

Garnish with Dried Parsley (to taste), Fresh Cilantro (to taste), Chili Powder (to taste) Sour Cream (to taste), Red Onions (to taste).