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Instant Pot Keto Enchiladas Verde Bake

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If you love Enchiladas Verde (enchiladas with green salsa), you are going to swoon over this recipe. This is one of our go-to dinners any day of the week! It is simple enough for just family yet could be served to guests as well.  We love using the instant pot for speeding up the process as well as ramping up the flavors while the chicken is cooking under pressure. We add our aromatics right in with our chicken to ensure the meat has the best-infused flavor possible.  The assembly of this layered lasagna-like bake comes together to wow your tastebuds!

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chicken verde bake on a plate with sour cream close up

The Instant Pot

This appliance is a handy tool in the kitchen and if have one … you just know. If you don’t have one yet… consider one. Here’s why I love mine. I can start with frozen meat with NO PROBLEM. I often usually start off with frozen chicken because I keep a fully stocked freezer.  This fact alone made this purchase worth it.   Of course, you can use fresh chicken for this just reduce the cooking time by about 5 minutes.

The ingredients

 This dish uses many of the staple foods I keep on hand. It is very straightforward and simple yet has that flavor punch you look forward to when eating a delicious meal at your favorite Mexican Cantina or Restaurant. What’s not to love about that? I always have chicken breasts on hand, some sort of white cheese (mozzarella or Monterey Jack), salsa Verde (green salsa), green chilis, onions, garlic, chicken stock, frozen cauliflower rice, chicken bone broth, heavy cream and sour cream. Yes, Always!

The assembly

Just like lasagna, this bake has got layers… yummy, gooey, saucy, cheesy layers. Enough said right?  The chicken is layered with cheese cauliflower rice and salsa Verde sauce and low carb tortillas of your choice then topped with more cheese and baked until heated through and bubbly. Then it’s time to dig in and enjoy! IF there are any leftovers… you can store them in the fridge for a couple of days or freeze in individual servings for fast work lunches during the week.

chicken verde bake close up of it baked in the pan

Go make this and get your belly full of goodness.

Ingredients:

  • 4-5 Chicken Breasts skinless about 2 – 3 lbs
  • 4-5 big cloves of garlic
  • 1/2 cup diced yellow or white onion
  • 1  4 oz can green chillies
  • 1 cup of chicken bone broth
  • 1 – 2 bags frozen cauliflower rice (depends on how many you want to feed)
  • 1 1/2 cups Monterey jack cheese
  • 1/4 cup heavy cream
  • 1/2 cup Herdez Salsa Verde
  • 1/2 – 1 teaspoon Cumin (or to taste)
  • Pink salt to taste
  • 1 bunch fresh cilantro
  • Sour cream
  • Optional Jalapeno Powder (or fresh)
  • Optional Low Carb tortillas or wraps
chicken verde bake in a plate

In the instant pot:

  • 4-5 Chicken Breasts skinless about 2 – 3 lbs
  • 4-5 big cloves of garlic
  • 1/2 cup diced yellow or white onion
  • 1  4oz can green chillies
  • 1 cup of chicken bone broth

pressure cook on high pressure for 25 min if frozen 20 min if fresh

In the microwave:

steam the cauliflower rice in the bag for 6 min or according to the package instructions. Drain off any excess water and set aside.

Once the chicken is cooked remove from instant pot and shred. Leave the garlic and green chillies in with the chicken broth.

shredding chicken for the chicken verde bake

Set Instant pot to the saute or soup mode and begin reducing the chicken sauce. Then add the following.

  • 1/4 cup heavy cream
  • 1/2 cup Herdez salsa verde
  • 1/2 – 1 teaspoon Cumin (or to taste)
  • Pink salt to taste
  • Optional Jalapeno Powder (or fresh)
blending heavy cream

Cook the sauce in the instant pot and reduce it a bit to thicken. You can use an immersion blender to help with this which will also make the sauce really smooth and creamy.  This is not necessary but does help with the presentation.

layering keto tortillas in chicken verde bake

In a 13×9 oven-safe dish layer 1/3 of the shredded chicken, 1/3 of the cauliflower rice, sauce, tortillas, 1/3 of the cheese, and cilantro. Repeat until all the ingredients are used.

cheese layer on chicken verde bake

Bake in a preheated 350 oven for about 25-30 min or until that top layer of cheese is golden and bubbly.

baked chicken verde bake showing golden cheese top

Serve with sour cream and more salsa Verde and cilantro.

instant pot keto enchiladas verde bake pinterest image

Don’t miss the HELPFUL RECIPE TIPS in the post! We hope you’ll find them useful and will love this keto and low carb recipe!

Instant Pot Keto Enchiladas Verde Bake

Ingredients

  • 4-5 Chicken Breasts skinless about 2 – 3 lbs
  • 4-5 big cloves of garlic
  • 1/2 cup diced yellow or white onion
  • 1 4 oz can green chillies
  • 1 cup of chicken bone broth
  • 1 – 2 bags frozen cauliflower rice depends on how many you want to feed
  • 1 1/2 cups Monterey jack cheese
  • 1/4 cup heavy cream
  • 1/2 cup Herdez Salsa Verde
  • 1/2 – 1 teaspoon Cumin or to taste
  • Pink salt to taste
  • 1 bunch fresh cilantro
  • Sour cream
  • Optional Jalapeno Powder or fresh
  • Optional Low Carb tortillas or wraps

Instructions

In the instant pot:

  • 4-5 Chicken Breasts skinless about 2 – 3 lbs
  • 4-5 big cloves of garlic
  • 1/2 cup diced yellow or white onion
  • 1 4oz can green chillies
  • 1 cup of chicken bone broth
  • pressure cook on high pressure for 25 min if frozen 20 min if fresh

In the microwave:

  • steam the cauliflower rice in the bag for 6 min or according to the package instructions. Drain off any excess water and set aside.
  • Once the chicken is cooked remove from instant pot and shred. Leave the garlic and green chillies in with the chicken broth.

Set Instant pot to the saute or soup mode and begin reducing the chicken sauce. Then add the following.

  • 1/4 cup heavy cream
  • 1/2 cup Herdez salsa verde
  • 1/2 – 1 teaspoon Cumin (or to taste)
  • Pink salt to taste
  • Optional Jalapeno Powder (or fresh)
  • Cook the sauce in the instant pot and reduce it a bit to thicken. You can use an immersion blender to help with this which will also make the sauce really smooth and creamy. This is not necessary but does help with the presentation.
  • In a 13×9 oven-safe dish layer 1/3 of the shredded chicken, 1/3 of the cauliflower rice, sauce, tortillas, 1/3 of the cheese, and cilantro. Repeat until all the ingredients are used.
  • Bake in a preheated 350 oven for about 25-30 min or until that top layer of cheese is golden and bubbly.
  • Serve with sour cream and more salsa Verde and cilantro.
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