Cooking Instructions
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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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