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Fiesta at Home:

I am trying to make the best out of this quarantine, one home cooked meal at a time. And today I prepared a fiesta at home, with homemade gluten-free red enchiladas, gluten-free Mexican rice, guacamole, and chips. It has been fun putting my own spin on the traditional comfort foods.

Ingredients you will need for enchiladas:

  1. Siete Foods red enchilada sauce
  2. Siete Foods cassava and coconut tortillas
  3. Shredded Monterrey and Colby jack cheese
  4. Buy Ranch Direct boneless/skinless chicken breast
  5. Bonafide Provisions chicken Bone Broth
  6. Salt and pepper to taste
  7. Diced onions
  8. Cilantro

How to prepare instant pot shredded chicken:

For my shredded chicken, I used my instant pot. But you could also prepare the chicken over stove top or in a crock pot. First, I added my chicken breast, about 1/2 cup of the red enchilada sauce, 1/3 cup bone broth to my instant pot. Then, I covered the instant pot, sealed, and set instant pot to manual high pressure for 7 minutes. Once done cooking, I let the pressure release naturally (about 10-12 minutes). Then I shredded the chicken with two forks, set instant pot to sauté function, and sautéd for about 5 minutes, or until the liquid was absorbed.

Assembling enchiladas:

Once the chicken was done, I added about 2 Tbsp of the enchilada sauce to a baking dish, and prepared an assembly line for the enchiladas. I added some shredded chicken, diced onions, cilantro, and cheese to each tortilla, carefully rolling them up, and placing in the baking dish. Next, I topped with whatever was left of the onions, cilantro, and cheese, baked 350 F for 20 minutes, and broiled for a few minutes to get the cheese nice and crispy.

Ingredients needed for Mexican rice:

  1. White rice
  2. Tomato sauce
  3. Fourth and Heart garlic ghee (substitute avocado oil + 2 tsp minced garlic)
  4. Bonafide Provisions Chicken Bone Broth (substitute any broth you have)
  5. Diced onions
  6. Diced cilantro
  7. Salt and pepper to taste

Preparing the Mexican rice:

First step to making the Mexican rice is to warm the ghee or avocado oil. Next, I added my rice and cooked a few minutes, stirring throughout until the rice turned a golden brown color. Once the rice is browned, add diced onions, salt and pepper (if you aren’t using the garlic ghee add the minced garlic at this time) and sauté for a couple minutes. Next, add the tomato sauce, bone broth, cilantro, mix, and bring to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 15 minutes.

Other option for rice alternative:

I wanted to make some authentic Mexican rice this time around for Todd, but you can also try this cauliflower Mexican rice if looking for another option.

Additional items:

Of course we can’t forget about the chips and guacamole right? I like to keep my guacamole simple, avocado, juice of a lime, salt + pepper, garlic powder, and diced cilantro. Mix everything and enjoy with some Siete Foods grain-free dip chips.

Check out these other recipes you might enjoy also:

Tomatillo Cashew Flour Enchiladas

Quesadillas with instant pot tomatillo salsa chicken

Gluten-Free Red Enchiladas

Serves 4


  • 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 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


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

Gluten-free Mexican Rice:

Serves 4


  • 1 heaping Tbsp Fourth and Heart garlic ghee substitute avocado oil and 2 tsp minced garlic
  • 1/2 cup Lundberg organic long grain gluten-free white rice
  • 1/3 cup diced onions
  • 1/4 cup diced cilantro
  • 1 1/2 cup chicken bone broth substitute whatever broth you have
  • 1/2 cup tomato sauce
  • Salt and pepper to taste


  • Add ghee (or avocado oil) to a pan and warm
  • Add rice and sauté for a few minutes, stirring frequently
  • Once the rice is slightly browned add onions, and if not using the garlic ghee add the minced garlic
  • Sauté for a few minutes
  • Add tomato sauce, bone broth, salt and pepper to taste, mix
  • Bring to a boil and reduce heat to a low simmer, cover pan, and cook for 15 minutes

Mexican Cauliflower Rice:

Makes about 3 cups


  • 2 cups cauliflower rice
  • 1 small jalapeño
  • 2 Tbsp tomato paste
  • 1/3 cup diced cilantro
  • 1/3 cup diced onions
  • 1 Tbsp garlic ghee
  • Salt + pepper to taste
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/4 cup water or bone broth


  • Sauté your onions, jalapeño, with ghee salt + pepper for a few minutes
  • Add cauliflower rice, water/bone broth, seasoning, cilantro, and tomato paste and mix
  • Cook for a few minutes
  • Top with more cilantro