This dish references a Mexican favorite, enchiladas, with much fewer carbs than the original dish. This version is more stew-like and makes a delicious (and quick) winter meal.
Gluten-free, paleo (with no cheese), primal
Instant Pot Primal Chicken Enchiladas
Based on Chicken Enchilada Lasagna by PaleOmg
1 lb. chicken thighs
14 ounce can diced tomatoes/green chilis
14 ounce can enchilada sauce
1 yellow onion, halved
4 cloves garlic
1 Tbsp. fat
2 Tbsp. chili powder
2 tsp. cumin
1 tsp. cayenne
1 kurabota squash or other hard winter squash (4 – 5 cups)
1 – 2 c. shredded cheddar (optional. I used Kerrygold Dubliner)
Dice half the onion and mince the garlic. Plug your Instant Pot in and set to sauté. Sauté the onion and garlic until the onion is translucent.
Add the chili powder, cumin and cayenne and stir. Sauté until fragrant. Hit the cancel button to turn off.
Peel and chop the squash.
Add the chicken, squash, tomatoes, and enchilada sauce to the Instant Pot. Seat the lid and hit the poultry button.
Let cool to release the lid.
Dump into a large baking dish, and shred the chicken.
Top with shredded cheese if desired and bake on 375 for 15 – 20 minutes.
Top with diced jalapeño.