Grain-Free Red Enchiladas

Made with Instant Pot shredded chicken, grain-free tortillas, and smothered in red enchilada sauce, these paleo enchiladas will become a new staple in your weekly rotation of recipes! This recipe was created by our friend, Melissa over at Melissa’s Healthy Kitchen!

INGREDIENTS 

• 1 15 oz jar Siete Foods Red enchilada sauce (substitute any type of red enchilada sauce you can find)
• 1 package (8 tortillas) Siete Foods cassava and coconut flour tortillas (substitute any type of tortillas)
• 2 boneless/skinless chicken breast
• 1/3 cup Bonafide Provisions Chicken Bone Broth
• 1/4 cup chopped onions
• 1/4 cup chopped cilantro
• 1 8 oz package of Colby jack and Monterrey mix shredded cheese (substitute whatever type of cheese you have)

DIRECTIONS

1. Prepare your instant pot shredded chicken by adding chicken breast, 1/2 cup red enchilada sauce, bone broth, cover the instant pot, set to manual high pressure for 7 minutes. Once done let pressure release naturally (about 10-12 minutes)
2. Shred chicken with two forks and then set to sauté function and sauté for 5-7 minutes until most of the sauce is absorbed
3. Place a couple of Tbsp of the red enchilada sauce to a baking dish
4. Add some of the shredded chicken, diced onions, cilantro, and cheese, and carefully roll up the tortilla, and place in the baking dish
5. Add the rest of the red enchilada sauce, onions, cilantro, and cheese
6. Bake 350 F for 20 minutes and broil for 2-3 minutes to get the cheese nice and crispy
7. Serve with Mexican rice, avocado, and chips

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