Low Carb Creamy Chicken Enchiladas

About This Recipe

Spicy pressure cooker chicken wrapped in low carb flatbreads and smothered in creamy guacamole salsa and pepper jack cheese.

Ingredients

• 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
• 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

1. Add the chicken, diced onion, and minced garlic to a pressure cooker with the guacamole salsa mixed with the spices.
2. 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.)
3. 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.
4. Preheat an oven to 400F.
5. Cut the flatbreads in half and fill each with about 3 ounces of cooked chicken.
6. Roll from the long side and place in a 13x9 baking dish.
7. Mix the Greek yogurt and guacamole salsa before pouring over the enchiladas.
8. Top with freshly shredded pepper jack cheese and bake for 15-20 minutes until the edges of the flatbread begins to brown.