Chicken Enchiladas with Salsa Verde

Instructions

Shredded Chicken

1. Start by seasoning both side of the chicken with the spices listed above.
2. Set your pressure cooker to sear and let it heat up with some canola oil.
3. Once hot add the chicken and sear for about 5 minutes on both sides. Or until both sides are browned.
4. Add in the water, chicken stock or boullion and tomato sauce and stir to combine.
5. Close the lid and pressure cook for 10 minutes on high pressure, with natural release.
6. Once done shred and set aside until ready to assemble the enchiladas.

Salsa Verde

1. Remove the husks from the tomatillos and slice them in half and place them on a baking sheet.
2. Rough chop half an onion and smash one clove of garlic to place on the baking sheet as well.
3. Cover with oil and salt and mix to combine.
4. Place in an oven at 375F for about 10 minutes, or until the tops are browned and the onion has softened.
5. Add the cooked vegetables to a blender with the cilantro, Mexican oregano, cumin, lime juice and salt and pepper.
6. Blend on high until it is smooth and pour into a jar to save for later.

Enchiladas

1. Start by putting a few spoonfuls of the salsa verde in the bottom of your 9 x 13 inch baking dish.
2. Place one tortilla in the dish on top of the salsa and fill with a 1/4 cup of shredded chicken and a tablespoon of both the cheese and salsa verde.
3. Roll them up by first folding in the edges to fit your baking dish and then finish rolling them up. Making sure the seam is down.
4. Top with some more salsa and shredded cheese.
5. Bake at 350F for about 20 minutes or until the top cheese is melted and starting to brown.
6. Serve with more salsa verde, sour cream and some chopped cilantro.
7. Enjoy!