This enchilada recipe has been on repeat since 2021!

Name: This enchilada recipe has been on repeat since 2021!
Prep time: 20 min
Cook time: 60 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 Siete red enchilada sauce; 8 piece Siete almond flour tortillas; 0.5 cup shredded cheddar cheese; 1 cup water (or broth); 1 tsp salt; splash olive or avocado oil

20 mins prepServes 4

This enchilada recipe has been on repeat since 2021! Made at least once a month, this recipe has gotten family and friends hooked. It features boneless skinless chicken thighs, Siete red enchilada sauce, almond flour tortillas, and shredded cheddar cheese, cooked in an Instant Pot and 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 with foil and bake at 350 for 30 mins, remove foil and broil for a few mins to slightly brown cheese.

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This enchilada recipe has been on repeat since 2021!

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