Low Carb Slow Cooker Chicken Enchilada Casserole recipe. All the amazing flavors you love about chicken enchiladas in an easy slow cooker recipe. This Low Carb enchiladas recipe is an easy week night meal to make in the crockpot.
Low Carb Slow Cooker Chicken Enchilada Casserole
We love Mexican food. The flavors are amazing and bold and perfect for a weeknight meal. I love restaurant style food and I love making food that tastes even better than in a restaurant at home, even during our busy week day schedules that are filled with working and home schooling the kids.
Most of the time when I make a casserole it is cooked in the oven in a casserole dish. However that means that I need to be on top of my time when planning for dinner, so for this Low Carb Slow Cooker Chicken Enchilada Casserole I cooked it in my crockpot and it was perfect! When it was done, we still were not ready for dinner so I just turned the slow cooker setting to warm to keep it warm until we were ready to eat.
Low Carb Mexican Recipes
- Low Carb Mexican Skillet
- Jalapeno Popper chicken skillet
- Low Carb Chicken Fajitas
- Keto Taco Salad
- Chaffle Taco Shells
- Lettuce Wrap Chicken Taco
- Chicken quesadilla chaffle
Variations and Tips for this recipe
Change up the enchilada toppings. We normally stick to a dollop of sour cream and chopped cilantro on top but sometimes we like to add slices of avocado, homemade guacamole, homemade salsa, or green onions.
Low Carb Tortillas. You can add low carb tortillas to the crockpot after the chicken is finished cooking. If you are looking for the lowest carb tortillas to use stick with, Mission Carb Balance flour tortillas, Mission Carb Balance whole wheat tortillas, Mama Lupe Low Carb Tortillas and La Banderita® Carb Counter Whole Wheat Flour Tortillas.
Low Carb Tomato Sauce. You can use a homemade tomato sauce or homemade marinara sauce or store bought. If you are using store bought tomato sauce then you will want to uses one that is low carb, we suggest using Rao’s Marinara Sauce (4g carbs), Victoria Marinara Sauce (6g carbs), Prego No Sugar added Traditional Sauce (7g carbs) or Yo Mama’s Marinara Sauce (5g Carbs).
Cheese. I use cheddar cheese, but you can also use pepper jack, white cheddar or Monterey Jack. The important part is to shred your own as pre shredded cheese have ingredients to keep the cheese from sticking together in the bag.
Serving Suggestions
When making slow cooker enchiladas we suggest serving with Mexican Cauliflower Rice and a salad. You can also make some layered taco dip, Keto Nachos, Chicken Quesadilla Chaffle or cheese quesadillas using low carb tortillas if you want to.
Low Carb Slow Cooker Chicken Enchilada Casserole Ingredients
- Tomato sauce
- Boneless skinless Chicken breast
- lime
- onion
- Cumin
- Garlic powder
- Chili powder
- Cheddar cheese
- Full fat sour cream
- Fresh cilantro
- low carb tortillas (optional)
How to Make Low Carb Slow Cooker Chicken Enchilada Casserole
Squeeze the juice of one lime into a bowl and set aside.
Peel the onion and slice into thin slices.
In a crockpot add the tomato sauce, lime juice, onion, cumin, garlic powder, and chili powder and whisk together. Then add the chicken breasts into the crockpot.
Place on low for 8 hours or high for 6 hours.
Using two forks shred the chicken into bite-size pieces once cook time is done.
Shred the cheddar cheese using a cheese grater, unless you are using pre shredded cheese.
Top the mixture with the cheese and place the lid back on until the cheese has melted about 10 minutes. If you want to add slices of low carb tortillas or black olives you can and this is when you want to. Place the tortillas on top of the shredded chicken and then the cheese on top of the tortillas.
Serve with sour cream and cilantro.
Easy Low Carb Dinner Recipes
- Slow Cooker Garlic Ginger Chicken
- Easy Pulled Pork
- Instant Pot Pot Roast
- Low Carb Big Mac Salad
- Zucchini Lasagna
Low Carb Slow Cooker Chicken Enchilada Casserole
Ingredients
- 24 ounces Rao’s tomato sauce
- 2 pounds chicken breast
- 1 lime
- 1 large onion thinly sliced
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 cup cheddar cheese shredded
- 1/3 cup sour cream
- 1/4 cup cilantro chopped
Instructions
- Squeeze the juice of one lime into a bowl and set aside.
- Peel the onion and slice into thin slices.
- In a crockpot add the tomato sauce, lime juice, onion, cumin, garlic powder, and chili powder and whisk together. Then add the chicken breasts into the crockpot.
- Place on low for 8 hours or high for 6 hours.
- Using two forks shred the chicken into bite-size pieces once cook time is done.
- Shred the cheddar cheese using a cheese grater, unless you are using pre shredded cheese.
- Top the mixture with the cheese and place the lid back on until the cheese has melted about 10 minutes. If you want to add slices of low carb tortillas or black olives you can and this is when you want to. Place the tortillas on top of the shredded chicken and then the cheese on top of the tortillas.
- Serve with sour cream and cilantro.
Leave a Reply