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5 from 2 votes

Instant Pot Low Carb Chicken Enchiladas

Instant Pot Low Carb Chicken Enchiladas. 
Course Dinner
Keyword Chicken Enchiladas, Healthy recipes, Instant Pot, Low Carb, Pressure Cooker
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6
Author Amy Tinnin

Ingredients

  • 1.5 lbs. chicken breast about 5
  • Taco Seasoning homemade or store bought See my Homemade Taco Seasoning below.
  • 2 - 10 oz. cans of enchilada sauce red
  • 1 - 4 oz. can dice green chiles
  • 1-2 cups of Mexican cheese.
  • 1-2 cups Plain Greek Yogurt
  • 6 Whole wheat Tortilla carb balance I used burrito size, but use whatever you prefer. Using
  • 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: 6g