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healthy low carb creamy chicken enchiladas recipe
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4.93 from 14 votes

Low Carb Creamy Chicken Enchiladas

Spicy pressure cooker chicken wrapped in low carb flatbreads and smothered in creamy guacamole salsa and pepper jack cheese.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Cuisine: American
Keyword: chicken enchiladas recipe, cutdacarb recipe, pressure cooker chicken for enchiladas
Servings: 8 enchiladas
Calories: 233kcal
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

  • 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 13x9 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. 

Nutrition

Serving: 1enchilada | Calories: 233kcal | Carbohydrates: 14g | Protein: 23g | Fat: 9g