Spicy chicken enchiladas

Active: 25 minutes; Total: 1 hour 50 minutes; Servings: 6 to 8

Chicken breasts, frozen	1 pound
Water	2 cups
Green chili enchilada sauce	10 ounces
Neufchâtel cheese	8 ounces
Onion, chopped	½
Green bell pepper, seeded, chopped	½
Jalapeño	½
Spinach, chopped	1 cup
Tortillas	10
Cheese, grated	3 ounces
Green onions, sliced	4
Sour cream

1. Place frozen chicken breasts in the pressure cooker with water.
2. Close and lock the lid, press Poultry, and set the time to 30 minutes.
3. Let sit to release the pressure naturally, and then pour off the liquid.
4. With the chicken still in the pot, shred it with two large forks.
5. Add the neufchâtel, onion, bell pepper, jalapeño, spinach, and 2 tablespoons of the enchilada sauce.
6. Press Sauté, and stir until the cheese melts into the other ingredients.
7. Preheat the oven to 400°F; spray a shallow baking dish with cooking spray.
8. Spoon 3 tablespoons of the chicken filling into the middle of each tortilla, and roll the sides up to form an enchilada.
9. Place, seam side down, in the baking dish.
10. Drizzle the remaining enchilada sauce over the enchiladas, ensuring to wet the top of each tortilla completely.
11. Sprinkle the cheese over the top.
12. Cover with aluminum foil.
13. Baking 15 minutes, remove the foil, and continue baking until the cheese is melted and bubbly, about 10 minutes.
14. Serve with a sprinkle of green onions and a dollop of sour cream.