Creamy Chicken Enchiladas

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!

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I’d also like to disclose that I received the Cut Da Carb flatbreads used in this recipe for free. I love the product and have used them in similar recipes like my bacon gouda breakfast enchiladas, but you can make do with other flatbreads and tortillas for these breakfast enchiladas. 

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. Cut Da Carb 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.

More Chicken Options

My cilantro lime chicken thighs would be amazing cooked and shredded in these enchiladas. You could also use my Instant Pot Mexican chicken, air fried Jamaican jerk chicken with jalapeños, or the chicken and veggies from my fajita chicken pasta bake.

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

Low Carb Creamy Chicken Enchiladas

Yield: 8 enchiladas
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

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


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


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.
  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.)
  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.

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.
  3. Roll from the long side and place in a 13x9 baking dish.
  4. Mix the Greek yogurt and guacamole salsa before pouring over the enchiladas.
  5. Top with freshly shredded pepper jack cheese and bake for 15-20 minutes until the edges of the flatbread begins to brown.


  • 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. 
  • Topping ideas include diced red onion, chopped cilantro, fresh or pickled jalapeños, and a mixture of Greek yogurt and salsa for a drizzle. 

Nutrition Information:
Yield: 8 enchiladas Serving Size: 1 enchilada
Amount Per Serving: Calories: 233Total Fat: 9gCarbohydrates: 14gProtein: 23g

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3 thoughts on “Creamy Chicken Enchiladas”

  • These have ALL the flavor. So good I’ll even eat them microwaved with no complaints! I used tumaro wraps and it worked perfectly!

  • Hello lover! I’ve made this recipe every week for the past month! I think this one is my absolute favorite. It’s quick to make and has the perfect amount of spiciness. Leftovers are plentiful and taste even better than first day. Thank you so much for giving me a low carb option for one of my favorite meals!

  • Hands down one of my favorite Mason recipes, second to the creamy taco soup. I use the tumaro white tortillas that have 60 cals and 5g protons each. This is all I can find at my local grocery store and they are delish with this recipe. I find the sauce to be a bit too spicy for me so I usually do 80-100g of the guac salsa (on the topping only). This is my fiancé’s favorite meal I make…I usually pair it with a simple homemade “Spanish rice” which is just white rice, a can of rotel, onions, and taco seasoning. Usually we can eat dinner for 2 nights and I have 2 days worth of lunches! (He eats 2, I eat 1). This recipe is to die for!!

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