Instant Pot Low Carb Chicken Enchiladas

🧂 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

• 1 Season both sides of chicken with Taco Seasoning and place in Instant Pot or
  Electric Pressure Cooker.
• 2 Pour diced green chiles over chicken.
• 3 Next, pour 1 can of the red enchilada sauce over chicken. 
• 4 Set Instant Pot for ten minutes.
• 5 Once its finished turn off Instant pot and let it naturally release.  
• 6 Remove chicken and shred with a fork.
• 7 Return the shredded chicken to the Instant Pot and add 1 cup of Plain Greek
  Yogurt. Mix well.
• 8 Preheat over to 350 degrees.
• 9 Spray casserole dish with non-stick spray. Spread approximately 1/2 can of the
  enchilada sauce on bottom of casserole dish.
• 10 Layout 6 Low Balance Whole Wheat Tortilla and divide the chicken mixture
  evenly between them.
• 11 Sprinkle with a little bit of cheese and roll enchiladas and place in casserole
  dish.
• 12 Pour the remaining enchilada sauce over the tops of enchiladas and sprinkle with
  remaining cheese.
• 13 Place in oven and bake for 20 minutes.
• 14 Remove and serve.
• 15 Top with remaining greek yogurt in place of sour cream if preferred.
• 16 Garnish:  chopped cilantro leaves, Greek yogurt, Sour Cream, Hot Sauce, Olives

Nutrition Info