Instant Pot Shredded Chicken Enchiladas

Name: Instant Pot Shredded Chicken Enchiladas
Prep time: 25 min
Cook time: 55 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.25 lb boneless skinless chicken thighs; 1 Siete red enchilada sauce; 7.5 piece Siete almond flour tortillas; 0.5 cup shredded cheddar cheese; 1 cup water or broth; 1 tsp salt

25 mins prepServes 4

A comforting weeknight meal featuring tender shredded chicken cooked in an Instant Pot, rolled into almond flour tortillas with enchilada sauce and cheese, then baked to perfection.

4 servings

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Instructions

1. Get out your instant pot and add chicken thighs, 1 cup water (or broth), and 1/2 cup enchilada sauce + 1 tsp salt. Cook on high for 12 mins. After 12 mins let sit for 10 more mins before venting. Remove chicken and shred.
2. Get a baking dish & spray WELL with olive or avocado oil.
3. To roll enchiladas: dip tortilla in the liquid from cooking chicken, lay flat and fill with shredded chicken, gently roll up and place in dish. Repeat until pan is full.
4. Cover enchiladas with the rest of the sauce and top with shredded cheese.
5. COVER DISH WITH FOIL (v important)
6. Bake at 350 for 30 mins, remove foil and broil for a few mins to slightly brown cheese.

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Instant Pot Shredded Chicken Enchiladas

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