Low-Calorie High-Protein Enchiladas | INSTANT POT RECIPE

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

These low-calorie high-protein enchiladas use the instant pot to make an incredible sauce along with the most flavorful shredded chicken you’ve ever had.

**This recipe was adapted and made to be lower calorie and higher protein from a recipe by Kenji Lopez. If you enjoyed my recipe, please subscribe to his channel as he is an incredible chef and educator**


– 3 lbs boneless skinless chicken thighs
– 1 lb roma tomatoes (quartered)
– 3 chipotle peppers in adobo, 2 Tbsp of sauce
– 1 Tbsp Mexican Oregano
– 1/2 C. Chicken Stock
– 2 tsp. Cumin
– 1 tsp. Coriander
– Salt and pepper to taste
– 1 head of cilantro (stems chopped, chopped finely)
– 1 medium onion (quartered)
– 2 Ancho chiles (chopped)
– 6 cloves of garlic (smashed)
– 1 bay leaf

– 1 Tbsp. Soy Sauce
– Juice of 1 whole lime
– 20 street corn tortillas
– 56g 2% Mexican Cheese


Preheat oven to 400 degrees F.

Add the first group of ingredients to the instant pot and mix well. Pressure cook on high for 15 minutes.

Once cooked, pick out chicken from the pot and shred in a separate bowl. Season to taste, add most salt and pepper, lime juice, and chopped cilantro.

Add the rest of the sauce ingredients to the blender along with 1 tbsp of soy sauce.

Blend tll’ smooth.

Add 1 cup of sauce to the chicken and mix well.

Add about 1 cup of sauce to the bottom of your baking dish.

Wrap the tortillas in a wet paper towel and microwave for 1-2 minutes until they are soft and pliable.

Dip each tortilla in the sauce and stack on top of each other.

Add 2-3 Tbsp of chicken to each tortilla and roll loosely.

put enchladas in your baking dish. Add any extra chicken over the top.

Add your 56g of cheese, and any remaining sauce.

Wrap baking tray in foil and bake for 10 minutes.

Remove foil from tray. Bake for another 5-10 minutes and serve.


CALORIES: 120 per enchilada
PROTEIN: 15g per enchilada

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