Cut the chuck roast into large chunks and season with chili powder, cumin, salt, and pepper
place beef and water in Instant Pot and set for 35 minutes, when finished cooking, let pressure release naturally for 10 minutes, then quick release the rest. (see notes for ground beef or chicken)
Remove beef from instant pot and shred with 2 forks
preheat oven to 400 degrees
Combine shredded beef, enchilada sauce, and green chilis in a bowl
pour into a 9x13 rectangle casserole dish.
top with 2 cups of cheese
To make the "cornbread" top: combine beaten eggs and chicken broth in a bowl
In a separate bowl combine coconut flour and baking soda
add the coconut flour mixture to the egg mixture
add remaining cup of cheese to the batter. If it seems too thick, add more chicken broth. It should be easy to spread and not dry.
spread over the top of the beef and cheese in casserole dish
bake for 35-40 minutes until bubbly
Serve with pico de gallo and sour cream