Instant Pot Low Carb Chicken Enchiladas

These easy Instant Pot Low Carb Chicken Enchiladas are a great quick dinner for busy nights made in the instant pot. I love my Instant Pot. By just changing a few ingredients, I have made this a healthy low-carb Chicken Enchiladas recipe. I have this recipe for the slow cooker too.

My family and I love this recipe. It’s so easy and fast to make. Not to mention it’s a comfort food that leaves me guilt-free.

Low Carb

Use a low-carb Tortilla wrap to make this dish low-carb. There are only 8g of net carbs per serving. Most grocery stores will have them. I have also used the low-carb burrito wraps when I can’t find the others.

Greek Yogurt

Using Greek yogurt in place of sour cream makes this recipe a healthy one. My kids can’t even tell the difference. I don’t even buy sour cream anymore. Give it a try.

Homemade Taco Seasoning

Homemade Taco seasoning is very easy to make and healthier than the store-bought kind. I like to make it and store it in glass containers.

• 2 Tablespoon Chili Powder
• 1 teaspoon garlic powder
• 1/4 onion powder
• 1/4 crushed red pepper flakes
• 1/4 teaspoon paprika
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon black pepper

In a small bowl, mix chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper. Store in a glass seasoning jar.

Ingredients For Instant Pot Chicken Enchiladas

• Chicken breast 
• Taco Seasoning homemade or store. See my Homemade Taco Seasoning above.
• Enchilada sauce, Red
• Green chiles
• Shredded Mexican cheese.
• Plain Greek Yogurt
• Low-carb tortillas (I used burrito size, but use whatever you prefer.)

More Instant Pot Recipes

Chicken Noodle Soup in Pressure Cooker

Healthy Lasagna in the Pressure Cooker

Healthy White Chicken Chili in Pressure Cooker

Instant Pot Low Carb Chicken Enchiladas

Amy Tinnin

Instant Pot Low Carb Chicken Enchiladas. 

3.43 from 7 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Dinner

Servings 6

Ingredients

  

1x2x3x

• 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

Keyword Chicken Enchiladas, Healthy recipes, Instant Pot, Low Carb, Pressure Cooker

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