Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

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These low carb creamy chicken enchiladas are filled with finely shredded spicy pressure cooker chicken and smothered in a creamy guacamole sauce and pepper jack cheese. And as indulgent as that sounds, each enchilada has just 233 calories and 4 SmartPoints each.

So feel free to treat yourself to two or three or four or the whole dish. 

Super simple creamy chicken enchiladas with a guacamole-infused sour cream style sauce. Each low carb enchilada has 23 grams of protein, 233 calories, and just 4 WW SmartPoints!

Ingredients for Creamy Chicken Enchiladas

This is a two-for-one special, with both a spicy pressure cooker chicken and enchiladas recipe. If you’re after a quick and easy recipe, skip the chicken recipe and use precooked shredded chicken or rotisserie chicken. 

The remaining ingredient list for creamy chicken enchiladas is a short one: 
  1. Greek yogurt
  2. Guacamole salsa (or your choice of salsa)
  3. Pepper jack cheese (or your choice of cheese)
  4. Cutdacarb flatbreads (or your choice of flatbread/tortilla)

As you can see, this is a flexible recipe.

I will say, the chicken recipe below calls for the same guacamole salsa. You’re welcome to use another salsa but the tiny bit of extra fat from the guacamole salsa really helps! 

How to Make the Spicy Pressure Cooker Chicken

You can fill your creamy chicken enchiladas with any chicken you choose. But the spice in this chicken compliments the creamy guacamole sauce really well. It’s also super easy to make. 

Similar to my Instant Pot Buffalo Chicken, this recipe calls for an onion going in with the chicken. It’s totally optional, but I find it adds some extra volume to the chicken, in addition to the flavor boost.

And have no fear if you have picky eaters around. They onion cooks down so much, they’ll never know it’s there. 

Other than the onion and a bit of garlic, the rest of the recipe is as easy as mixing a few spices with salsa and pressure cooking for 8 minutes before shredding. 

Note: Cook times may vary between pressure cooker sizes. I recently switched from a 6-quart Instant Pot to the 6.5-quart Ninja Foodi and the cook times are consistent. You can also use a slow cooker for this chicken. 

Final Recipe Notes

Here are a few ideas to make a meal out of these creamy chicken enchiladas:

And I think you’re ready to roll. If you try these creamy chicken enchiladas, let me know! Grab a photo and tag me on Instagram @mason_woodruff or share it with my free Facebook group

healthy low carb creamy chicken enchiladas recipe
5 from 1 vote
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Low Carb Creamy Chicken Enchiladas

Spicy pressure cooker chicken wrapped in low carb flatbreads and smothered in creamy guacamole salsa and pepper jack cheese.

Course Main Course
Cuisine American, Mexican
Keyword cutdacarb, enchiladas, pressure cooker
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 enchiladas
Calories 233 kcal
Author Mason Woodruff

Ingredients

Spicy Pressure Cooker Chicken

  • 1 1/2 lb Boneless Skinless Chicken Breast
  • 1 medium (250g) Yellow Onion diced
  • 5 cloves Peeled Garlic minced
  • 1/2 C (120g) Guacamole Salsa I used Herdez
  • 1/2 Tbsp Paprika
  • 1 tsp Black Pepper
  • 1/2-1 tsp Cayenne Pepper to spice preference
  • 1/4 tsp Kosher Salt

Creamy Chicken Enchiladas

  • 4 Cutdacarb Flatbreads or your choice of tortilla/flatbread
  • 1 C (227g) Fat Free Greek Yogurt
  • 1/2 C (120g) Guacamole Salsa
  • 1/2 C (56g) Shredded Pepper Jack Cheese

Instructions

Spicy Pressure Cooker Chicken

  1. Add the chicken, diced onion, and minced garlic to a pressure cooker with the guacamole salsa mixed with the spices.

    chicken breast, minced garlic, diced onion, and guacamole salsa mixed with spices in a pressure cooker
  2. Flip the chicken a few times to fully coat and cook on HIGH manual pressure for 8 minutes with quick release. (Try to get your pieces of chicken relatively the same size and thickness for even cooking.)

    spicy pressure cooker chicken before cooking
  3. Transfer the cooked chicken to a bowl to shred and use the sauté function to thicken the remaining sauce, if necessary. As long as the chicken isn't completely runny when filling the enchiladas, it's fine.

    shredded pressure cooker chicken

Assembling the Enchiladas

  1. Preheat an oven to 400F.

  2. Cut the flatbreads in half and fill each with about 3 ounces of cooked chicken.

    cutdacarb flatbreads cut in half and filled with pressure cooker chicken
  3. Roll from the long side and place in a 13x9 baking dish.

    chicken enchiladas in a baking dish
  4. Mix the Greek yogurt and guacamole salsa before pouring over the enchiladas.

    greek yogurt and guacamole sauce for creamy chicken enchiladas
  5. Top with freshly shredded pepper jack cheese and bake for 15-20 minutes until the edges of the flatbread begins to brown.

    pepper jack cheese on top of creamy chicken enchiladas before going in the oven

Recipe Notes

  • 1 creamy chicken enchilada has 4 Smart Points.
  • If you're using another chicken to fill the enchiladas, use about 24 ounces, or 3 ounces of cooked chicken per enchilada. 
  • Cook time for the chicken may vary between pressure cookers. I used the Ninja Foodi, which has a similar cook time to the 6-quart Instant Pot in my experience. 
    • You can use a slow cooker for the chicken. Cook on high for 2-2.5 hours or low for 3.5-4.5 hours. 
  • Topping ideas include diced red onion, chopped cilantro, fresh or pickled jalapeños, and a mixture of Greek yogurt and salsa for a drizzle. 
Nutrition Facts
Low Carb Creamy Chicken Enchiladas
Amount Per Serving (1 g)
Calories 233 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 14g5%
Protein 23g46%
* Percent Daily Values are based on a 2000 calorie diet.


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