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Gluten-Free Red Enchiladas

Serves 4

Ingredients

  • 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

Instructions

  • 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