Before I went keto, I used to order chicken enchiladas every time I went to a Mexican restaurant. Now I can get those same comforting flavors from this super-easy casserole. To keep things simple, I use a jarred enchilada sauce (I usually buy Las Palmas or La Victoria). Be sure to read your labels carefully and avoid brands with added sugars.

Serves: 5

Active prep time: 15 minutes

Cook time: 22 minutes

INGREDIENTS

• 3 boneless, skinless chicken breasts (or 3 cups pre-cooked shredded chicken)

• Fine Himalayan pink salt

• 1 (16-ounce) bag frozen cauliflower rice

• 3 tablespoons coconut flour

• 1 large egg, beaten

• 1∕₄ teaspoon black pepper

• 1 (10-ounce) can red enchilada sauce

• 1 (4-ounce) can diced mild green chiles

• 2 teaspoons taco seasoning

• 11∕₂ cups shredded cheddar or Mexican blend cheese

• 1 avocado, sliced, for serving

• 1 cup shredded lettuce, for serving

• 1∕₄ cup sliced black olives, for serving

DIRECTIONS

1. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot. Season the chicken with pink salt and arrange on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 10 minutes. At the end of the cooking time, quick-release the pressure. Transfer the breasts to a cutting board and shred with forks. Pour the water out of the Instant Pot.

2. In a microwave-safe dish, combine the cauliflower rice and 1∕4 cup water. Cover the dish with plastic wrap and steam in the microwave just until tender, about 3 minutes. Drain any excess water and transfer the cauliflower to a medium bowl. Stir in the coconut flour, egg, pepper, and 1∕4 teaspoon salt.

3. Coat a 7-inch round baking dish well with cooking spray. Pat the cauliflower mixture into the bottom of the dish.

4. In the medium bowl the cauliflower was mixed in, combine the shredded chicken, enchilada sauce, green chiles, and taco seasoning. Top the cauliflower base with the chicken mixture, then sprinkle with the cheese. Lightly coat a piece of foil with cooking spray and cover the dish with the foil.

5. Pour 3∕4 cup water into the Instant Pot. Place a trivet with handles in the pot and place the dish on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 12 minutes. At the end of the cooking time, quick-release the pressure.

6. Carefully remove the trivet from the pot. Remove the foil and let stand for 10 minutes before serving, with avocado, lettuce, and olives as garnish.

Per serving: Calories: 430 • Total Fat: 25 g • Protein: 37 g • Total Carbs: 15 g • Fiber: 6 g • Erythritol: 0 g • Net Carbs: 9 g

If you love Mexican inspired flavors check out these recipes!

Click the photo for the recipe.