Slow Cooker Recipes
Low Carb Crockpot Enchiladas with Shredded Chicken
This hands-off meal delivers all the bold flavors of classic Mexican enchiladas without the high carb count. Tender shredded chicken is layered with a zesty red sauce, melted cheese, and low-carb tortilla strips for a satisfying, family-friendly dinner.
- Prep
- 15 min
- Cook
- 240 min
- Serves
- 6
- Level
- Easy
- Per serving
- 380 kcal
Method
Place the chicken breasts in the bottom of the crockpot and pour the enchilada sauce and diced green chiles evenly over them.
Cover and cook on low for 4 to 6 hours (or on high for 2 to 3 hours) until the chicken is tender and easy to shred.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks, then return the meat to the sauce in the pot.
Gently stir in the sour cream and the low-carb tortilla strips until everything is well combined and coated in sauce.
Flatten the mixture slightly with a spoon and sprinkle the shredded cheese over the top.
Cover and cook for an additional 15 to 20 minutes until the cheese is fully melted and bubbly.
Garnish with fresh cilantro and sliced green onions before serving.
Notes
To prevent the tortillas from getting too soft, ensure you use the flour-style low-carb tortillas rather than corn-based versions.
If you prefer a thicker sauce, stir in two tablespoons of softened cream cheese when you add the sour cream.
Browning the chicken in a skillet for 2 minutes per side before adding to the crockpot can add a deeper savory flavor.
