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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.