Instant Pot Low Carb Chicken Enchiladas
Instant Pot Low Carb Chicken Enchiladas.
Servings 6
Ingredients
- 1.5 lbs. chicken breast
- 1 Packet Taco Seasoning or 2 TBSP. homemade seasoning 1 packet of store bought seasoning or See my Homemade Taco Seasoning above.
- 2 10 oz. cans of enchilada sauce red
- 1 4 oz. can dice green chiles
- 1-2 cups of Mexican cheese.
- 1 1/2 cups Plain Greek Yogurt reserve 1/2 cup for topping if desired.
- 6-8 Whole wheat Tortilla carb balance Depending on the size of pan and wraps you can get 6-8 servings. You can also use the burrito size whick are larger wraps.
- NOTE: By using Whole wheat Tortilla carb balance makes this dish low carb.
Instructions
- Season both sides of chicken with Taco Seasoning and place in Instant Pot or Electric Pressure Cooker.
- Pour diced green chiles over chicken.
- Next, pour 1 can of the red enchilada sauce over chicken.
- Set Instant Pot for ten minutes.
- Once its finished turn off Instant pot and let it naturally release.
- Remove chicken and shred with a fork.
- Return the shredded chicken to the Instant Pot and add 1 cup of Plain Greek Yogurt. Mix well.
- Preheat over to 350 degrees.
- Spray casserole dish with non-stick spray. Spread approximately 1/2 can of the enchilada sauce on bottom of casserole dish.
- Layout 6 Low Balance Whole Wheat Tortilla and divide the chicken mixture evenly between them.
- Sprinkle with a little bit of cheese and roll enchiladas and place in casserole dish.
- Pour the remaining enchilada sauce over the tops of enchiladas and sprinkle with remaining cheese.
- Place in oven and bake for 20 minutes.
- Remove and serve.
- Top with remaining greek yogurt in place of sour cream if preferred.
- Garnish: chopped cilantro leaves, Greek yogurt, Sour Cream, Hot Sauce, Olives
Nutrition
Serving: 6serving