📍 Where this dish comes from: Yucatán · Chichén Itzá
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 330kcal
Ingredients
- 1 lb boneless chicken breasts sub: thighs or turkey tenderloin
- 1 cup sugar-free red enchilada sauce sub: green enchilada sauce
- 3 cups cauliflower rice fresh or frozen; sub: broccoli rice
- 1 cup shredded cheddar/Jack blend sub: pepper Jack or dairy-free
- 1 tbsp olive oil sub: avocado oil
- 1 tsp chili powder sub: chipotle powder
- 1/2 tsp cumin sub: smoked paprika
- 1/2 tsp garlic powder sub: 1 minced clove
- Salt & pepper to taste
- Cilantro & lime garnish; sub: green onion
Instructions
- Sear chicken: Set Instant Pot to Sauté; add oil. Season chicken with salt, pepper, chili powder, cumin, & garlic powder. Sear 2 min per side.
- Pressure cook: Pour in enchilada sauce. Lock lid; cook High Pressure 10 min. Natural-release 5 min, then quick-release.
- Shred & finish: Transfer chicken to bowl; shred with forks. Return meat to sauce; stir.
- Steam rice: Microwave cauliflower rice 4 min (or use pot-in-pot on trivet for 1 min High, quick-release).
- Assemble: Spoon cauliflower rice into bowls, top with saucy chicken, sprinkle cheese, cover 1 min to melt. Garnish with cilantro & lime.
Nutrition
Serving: 1serving | Calories: 330kcal | Protein: 32g | Fat: 18g
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About This Dish
Juicy chicken breasts pressure-cook in tangy red enchilada sauce until fall-apart tender, then get spooned over fluffy cauliflower rice and topped with melty cheddar.
Health Benefits
- Cauliflower rice replaces the tortillas or rice found in a traditional enchilada dish, keeping this low-carb.
- Chicken provides lean protein without any added carbs.
Pairs Well With
- Blackened Salmon & Cotija Salad
- Stuffed Mini Bell Peppers