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RECIPE
22 INGREDIENTS6 STEPS40MIN

Pressure Cooker Enchiladas Verde

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Here's how to make Enchiladas Verde with chicken. It's quick and easy to make, especially when using a pressure cooker.

40MIN

Total Time
Cooking with Tovia
Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
Ingredient List
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Enchiladas
2 cups
Water
1
Chicken Bouillon Cube
3/4 cup
1/2 cup
Red Onions , chopped
1
diced
1/2 Tbsp
Garlic Powder
1/2 Tbsp
Ground Cumin
1/2 Tbsp
Chili Powder
1/2 Tbsp
1/2 Tbsp
1/2 Tbsp
Coarse Black Pepper
1/4 tsp
Ground Coriander
1/4 tsp
Crushed Red Pepper Flakes
2 1/2 cups
8
Large  Tortillas
1 cup
Salsa Verde
Garnish
to taste
to taste
to taste
Chili Powder
to taste
Red Onions , diced
to taste
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Nutrition Per Serving
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CALORIES
373
FAT
22.0 g
PROTEIN
21.5 g
CARBS
23.6 g

Directions

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Step 1
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.
Step 2
Once the chicken is done, release the pressure valve and open the lid. Remove the chicken breast into a bowl and shred.
Step 3
In the bowl with the shredded chicken, add Sour Cream (3/4 cup) , Red Onions (1/2 cup) , Tomato (1) , 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.
Step 4
Preheat your oven to 350 degrees F (176 degrees C).
Step 5
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.
Step 6
Garnish with Dried Parsley (to taste) , Fresh Cilantro (to taste) , Chili Powder (to taste) Sour Cream (to taste) , Red Onions (to taste) .

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Nutrition Per Serving
Calories
373
% Daily Value*
Fat
22.0 g
28%
Saturated Fat
14.4 g
72%
Trans Fat
0.0 g
--
Cholesterol
87.1 mg
29%
Carbohydrates
23.6 g
9%
Fiber
3.7 g
13%
Sugars
5.2 g
--
Protein
21.5 g
43%
Sodium
1578.6 mg
69%
Vitamin D
--
--
Calcium
422.8 mg
33%
Iron
1.3 mg
7%
Potassium
229.4 mg
5%
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