1 package of chicken breast tenders (about 1-1/2 pounds)

1 package of taco seasoning

1 cup hot water

Salt and black pepper

8 ounces cream cheese, softened

Tortilla shells

Enchilada sauce

2 cups shredded cheese (I used cheddar but use your favorite)

Shredded lettuce, optional

Sliced black olives, optional

Pico de gallo, optional

Sour cream, optional

Season your chicken with salt and black pepper, and place them in the pressure cooker. Whisk together the taco seasoning with the hot water, stirring until the seasoning has dissolved. Pour the mixture over the chicken. Place the lid on the pressure cooker, remembering to seal the vent, and cook on high pressure for 10 minutes.

When the beeper goes off, turn off the pressure cooker, and do a quick release to release the built-up pressure. Remove the chicken to a bowl, and shred the pieces with 2 forks. Set aside for a few minutes until the chicken is cool enough to work with but still warm.

To the bowl with the shredded chicken, add the softened cream cheese, and stir to completely combine.

Preheat the oven to 375 degrees Fahrenheit.

Spray a 9 x 13-inch baking dish with cooking spray.

Add some of the chicken and cream cheese mixture to each tortilla shell, and roll up, placing the seam side down in the baking dish. Once you’ve filled your tortilla shells, spoon the enchilada sauce over each tortilla. Top everything with shredded cheese.

Bake at 375 degrees Fahrenheit for approximately 30 minutes, or until the cheese is nicely browned.

To serve, top enchiladas with shredded lettuce, pico de gallo, sliced black olives, and sour cream if desired.

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