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.
I’d like to disclose that I received the Cut Da Carb flatbreads used in this recipe for free.
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:
- Greek yogurt (or blended low fat cottage cheese like my cottage cheese enchiladas)
- Guacamole salsa (or your choice of salsa)
- Pepper jack cheese (or your choice of cheese)
- 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. You may also try something like the green chile enchilada sauce in my ground turkey enchiladas.
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.
Side note: If you can’t find guacamole salsa, you can make my creamy avocado salsa in about 15 minutes or really take things up a notch with my smoked guacamole salsa.
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
Other alternatives include my Instant Pot Mexican chicken, Dutch oven Mexican pulled chicken, or the roasted veggies and rotisserie chicken from my pulled chicken enchiladas recipe.
I also have a chicken enchilada casserole recipe that’s made entirely in a crockpot. No rolling required!
Final Recipe Notes
Here are a few ideas to make a meal out of these creamy chicken enchiladas:
- serve with pan roasted corn, black beans, and cauliflower rice like in my high protein burrito bowls
- Mexican rice mixed with cauliflower rice for extra volume
- if you love the chicken and wanted to use it another recipe, my baked chicken tacos would be awesome
And I think you’re ready to roll. If you try these creamy chicken enchiladas, let me know!
Low Carb Creamy Chicken Enchiladas
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
- Add the chicken, diced onion, and minced garlic to a pressure cooker with the guacamole salsa mixed with the spices.
- 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.)
- 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
- Preheat an oven to 400F.
- Cut the flatbreads in half and fill each with about 3 ounces of cooked chicken.
- Roll from the long side and place in a 13×9 baking dish.
- Mix the Greek yogurt and guacamole salsa before pouring over the enchiladas.
- Top with freshly shredded pepper jack cheese and bake for 15-20 minutes until the edges of the flatbread begins to brown.
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.
- Topping ideas include diced red onion, chopped cilantro, fresh or pickled jalapeños, and a mixture of Greek yogurt and salsa for a drizzle.
These have ALL the flavor. So good I’ll even eat them microwaved with no complaints! I used tumaro wraps and it worked perfectly!
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!!
This recipe is definitely one of my all time favorite Mason recipes…second to the creamy taco soup. I use the tumaro white tortillas (60cal/5g protein) because that’s all I can find at my local grocery store. For the salsa/yogurt topping I usually cut the amount of guacamole salsa down to 80-100g because that’s just the right amount of spice for me. My fiancé loves when I make this recipe. I usually pair it with a homemade “Spanish” rice which is simply white rice, onions, taco seasoning, and a can of rotel. This lasts for about 2 dinners and 2 lunches so that’s less cooking for me!! This recipe is a winner!
(Posted twice for star rating)
I think I’ve made this recipe from mason more than any other dish. I love Mexican food but hate how carb and fat loaded it can be. This dish is neither too high in carbs or fat. I always use normal taco flour tortillas and have made it with both chicken and ground beef with green enchilada sauce. You can’t go wrong when you top it with the Greek Yogurt guacamole salsa mix!
These enchiladas are so good! We make the chicken almost every week now to have in burritos/quesadillas because it’s so easy and seriously SO SO delicious! It took me a while to find the guacamole salsa but I googled which aisle it was in at my grocery store and now I know forever (aisle 5 if you shop at stop and shop)! Seriously so good and easy!
We love these enchiladas and make them at least once, if not twice a month. We make the chicken with regular salsa instead of the guacamole salsa to tone down the spice, but other than that the recipe as written is absolutely perfect! Easy, delicious and great macros!
This is my Dad’s favorite recipe. He has requested that I make this for his birthday. What he doesn’t know is that it is 1000x healthier that the ones he likes at the Mexican restaurant.
Ah-MAZING! 🙂 I had some leftover rotisserie chicken, and so I decided to make these tonight. Since my chicken was already cooked. I just let it sit in the avocado/onion/garlic sauce for awhile, then sautéed everything together real quick just for flavoring.
I’m also not a huge fan of garlic, I get panic attacks when I read things like “5 cloves of garlic”…. LOL …. but I found something called Elephant garlic at the store and it’s an a lot milder garlic but it still gives the nice spiced flavoring in the food so highly recommend this for anyone else who isn’t a garlic-lover. So excited to be having leftovers for the next couple of days.
I topped these with a stripe of sour cream (because I need sour cream on everything) and some hatch green chile salsa, and oh my goodness ….. !!! I’ll be making these a lot.
Tortilla test!
For anyone interested – I tried 3 different types of tortillas because I had them all on hand and wanted to test them.
Low-carb Spinach tortillas (Mission), low carb flour tortillas (Mission) and regular whole wheat tortillas (HEB brand).
The winner hands down was the low-carb spinach tortilla! Not only did it hold up really nicely, it didn’t get soggy or anything, it actually ended up getting a little crispy all the way through and it added a pleasant crunch to the dish!
The two others – meh – to be fair, I’m not sure if I had become biased already by the splendid results from the spinach tortilla, but these other ones really got very soggy in the middle . Although they tasted great still, they were totally upstaged by the spinach low carb tortilla. (No idea what’s different in those….). The worst one was probably the whole wheat tortilla because in addition to getting soggy, it was also hard to fold it around the chicken without it breaking apart (even after warming it up some).
Thank you for another awesome dish, can’t wait to try something else soon!
Wow, thanks for all the great notes here! Looks like I’ll have to try some spinach tortillas soon.