Slow Cooker Sour Cream Chicken Enchiladas
Definitely make these Sour Cream Chicken Enchiladas in the Casserole Crock-Pot if you have that type of slow cooker. But you can also make these tasty Slow Cooker Chicken Enchiladas in a large oval slow cooker, or in the oven. And with low-carb tortillas this is pretty low in net carbs.
PIN Slow Cooker Chicken Enchiladas to try them later!
For this week’s Friday Favorites post I’m reminding you about these absolutely delicious Slow Cooker Chicken Enchiladas! This is a low-carb chicken enchilada recipe that I made in the Crock-Pot Casserole Crock Slow Cooker, and this slow cooker that’s shaped like a casserole dish was perfect for this recipe.
But you can also make the chicken enchilada recipe in a large oval slow cooker or you can bake these enchiladas in the oven using instruction from this recipe if you don’t want to use a slow cooker. I used my favorite low-carb tortillas, but you can use any tortillas you prefer if you don’t care so much about the carbs.
But however you make this I’m guessing if you like enchiladas and need some comfort food (that’s not too much of a splurge) you’ll enjoy this recipe. If you like the idea of chicken enchiladas with a creamy sour cream sauce, I hope you’ll consider giving this recipe a try!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Pace Picante Sauce (affiliate link) I used medium heat salsa
- Hatch Red Enchilada Sauce (affiliate link) or other low-sugar enchilada sauce
- shredded cooked chicken
- sour cream
- Mexican Blend Cheese
- Mission Carb Balance Low-Carb Tortillas (affiliate link)
- thinly sliced green onions, for garnish (optional)
What low-carb tortillas and cheese did we use for Slow Cooker Chicken Enchiladas?
I made these twice, with two different varieties of Mission Carb Balance Tortillas (affiliate link) and two different blends of cheese. I preferred Carb Balance White Tortillas and Kirkland 4-Cheese Mexican Blend Cheese, so that’s what I’ll recommend in the recipe.
What enchilada sauce did we use for the slow cooker enchiladas?
There are lots of good brands of enchilada sauce that are relatively low in carbs. For this recipe we used Hatch Red Enchilada Sauce (affiliate link). I found conflicting information about the nutritional information, but it’s not more than 4-5 carbs per serving if you use it in this recipe. You can probably get away with a bit less sauce too if you want to reduce the carbs even more.
What Slow Cooker Did I Use?
I used the Crock-Pot Casserole Crock Slow Cooker (affiliate link) for this recipe and one thing I love about the Casserole CrockPot is how you can put it in a hot oven when the slow cooker is done to get a little more browning of the finished dish. But if you don’t have that slow cooker you can definitely make this in a large oval slow cooker, or just make it in a casserole dish and bake in the oven.
Just can’t get enough Mexican food?
Check out Slow Cooker and Instant Pot Mexican Food on my Slow Cooker or Pressure Cooker site!
How to Make Slow Cooker Chicken Enchiladas:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Combine the red enchilada sauce and salsa and simmer on low until it’s reduced to 2 1/2 cups.
- Shred chicken apart.
- Mix part of the sauce, sour cream, part of the cheese and the shredded chicken to make the filling.
- These are the Mission Carb Balance Tortillas (affiliate link) I used, but use any low-carb tortilla or tortilla you like. (This company has changed their formula and these are now only four net carbs!)
- Lay out 10 tortillas and divide the chicken mixture among them.
- Spray the casserole crock insert with non-stick spray and spread out about 1/4 cup sauce, then roll up the enchiladas and lay them in the slow cooker.
- Spread the remaining sauce over the top of the enchiladas and top with the cheese.
- Cook on high about 2 1/2 hours, or slightly longer if they don’t seem done after that time. (I might have rushed mine a little!)
- If you’re using a slow cooker where the insert can go in the oven, you can brown the enchiladas in a hot oven for 10-15 minutes if you’d like the top more browned.
- Serve Low-Carb Slow Cooker Chicken Enchiladas hot, with sour cream on the side to add at the table
- Use instruction from this recipe if you want to bake enchiladas in the oven.
Make it a Low-Carb Meal:
I think Spicy Mexican Slaw would be a wonderful side dish with the chicken enchiladas for a low-carb meal.
More Low-Carb Slow Cooker Mexican Food:
- Slow Cooker (or Instant Pot) Southwestern Pot Roast
- Slow Cooker Mexican Lasagna Casserole
- Slow Cooker Taco Meat
Weekend Food Prep
This recipe for Slow Cooker Chicken Enchiladas has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Slow Cooker Sour Cream Chicken Enchiladas
These Slow Cooker Sour Cream Chicken Enchiladas are a delicious dinner that's made using my Crock-Pot Casserole Crock Slow Cooker, and if you choose low-carb tortillas this can be a low-carb meal. You can also bake Sour Cream Chicken Enchiladas in the oven if that works better for you!
Ingredients
- 1/2 cup Pace Picante Sauce, medium
- two 15 oz. cans red enchilada sauce (see notes)
- 6 cups shredded cooked chicken
- 1 cup sour cream
- 3 cups Mexican Blend Cheese
- 10 low-carb flour tortillas (see notes)
- thinly sliced green onions, for garnish
Instructions
- Put the 1/2 cup salsa and red enchilada sauce in a small saucepan and cook over low heat until the sauce is reduced to 2 1/2 cups, about 25-30 minutes. (Stir it a few times so it doesn’t stick on the bottom.)
- While the sauce reduces, shred the chicken apart and measure out the sour cream and cheese.
- When the sauce mixture has reduced, put the shredded chicken into a bowl and gently mix in 1 cup sauce, 1 cup sour cream, and 1 1/2 cups grated cheese.
- Lay the 10 Carb Balance White Tortillas (affiliate link) out on the counter (on cutting boards or paper towels) and divide the filling mixture among the 10 tortillas.
- Spray the Crock-Pot Casserole Crock Slow Cooker (affiliate link) with non-stick spray and spread about 1/4 cup of the sauce over the bottom of the slow cooker.
- Roll up each enchilada as tightly as you can and lay them side-by-side in the slow cooker. (You’ll have to squish them together to get all 10 enchiladas in, but it will work.)
- Spread the rest of the sauce over the top of the rolled enchiladas and top them with the other 1 1/2 cups of grated cheese.
- Cook on high for 2 1/2 – 3 hours, or until enchiladas are bubbling and the cheese is nicely melted. (If a lot of moisture gathers on the lid of the casserole crock, I remove the lid halfway and dump that liquid in the sink.)
- If you’re using the Casserole Crock you might want to brown the top of the finished enchiladas in a 400F/200C oven for 10-15 minutes but that step is completely optional. (Crock-Pot does not recommend broiling for the Casserole Crock insert.)
- If you prefer baking this in a casserole dish in the oven, I'd use a casserole dish that's about 10" x 12" if you have that size. Preheat the oven to 375F/190C and bake the enchiladas 30-40 minutes, or until they're bubbling hot and slightly browned on top. (See instruction from this recipe if you want more tips for making it in the oven.)
- Serve hot, garnished with green onions and with additional sour cream to add at the table if desired.
Notes
Extra enchiladas could be frozen, although we havenโt had any left yet to freeze. I reheat them in the microwave for about a minute, then sprinkle on some cheese and heat for a minute more. Delicious!
I made these low-carb enchiladas in the newย Crock-Pot Casserole Crock Slow Cooker (affiliate link) which features a crockery insert in the shape of a casserole dish. You could make this in a large 5-6 quart oval slow cooker, but you might have to stack up the enchiladas to fit them all.
I liked Carb Balance Tortillas (affiliate link) best for this recipe, but the Whole Wheat Carb Balance Tortillas are a little lower in carbs.
Use enchilada sauce with the lowest carbs you find; you can also use a 28 oz. can if you find that. Mexican brands usually have the best flavor. I also like Pace Picante Sauce (affiliate link) for the salsa.
Recipe created by Kalyn.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 451Total Fat 28gSaturated Fat 12gUnsaturated Fat 12.2gCholesterol 122mgSodium 1336mgCarbohydrates 28.6gFiber 16.8gSugar 7.7gProtein 34g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use low-carb tortillas and choose salsa and enchilada sauce that’s low in carbs, the Slow Cooker Chicken Enchiladas are a relatively carb-conscious dish, calculating at 11.8 net carbs per serving. The original South Beach Diet would recommend low-fat cheese and reduced-fat sour cream for this recipe but other low-carb diets will prefer full-fat dairy, so take your choice on that.
Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalynโs Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes Iโm sharing there.
Historical Notes for this Recipe:
The Slow Cooker Chicken Enchiladas were first posted in 2016. The recipe was last updated with more information in 2023.
36 Comments on “Slow Cooker Sour Cream Chicken Enchiladas”
Kaylyn,
You make a reference to the “Crock-Pot Casserole Crock Slow Cooker” that you used to make this recipe, however, when I go to it, a page from Amazon shows up with about 50 different crockpots and I can’t find the one you’re referring to (that you can use in the oven too for more browning at the end). ย Can you please be a little more specific about the brand and is it 3 1/2 qt or more, etc. ย Thanks so much. ย Katy
Hi Katy,
I do think the Crock-Pot Casserole Crock Slow Cooker is not as widely available as it used to be. However when I click my link for “Crock-Pot Casserole Crock Slow Cooker” which is the official name for this as far as I know, I do see it being sold there. There are also some that are not Crock-Pot brand which also might be just as good, but I haven’t tried other brands.
Yes, it is 3.5 quarts. I love this slow cooker but I think it didn’t catch on the way they were hoping it would. I have both sizes and my site has a few recipes using the 2.5 quart size too.
So how do you shred uncooked chicken? Do do not talk about that. Food processor?
This recipe is made with shredded COOKED chicken. I checked it over (and will check again) to make sure I didn’t have a typo somewhere and say uncooked chicken. If you shop at Costco they sell cooked rotisserie chicken breast that shreds apart perfectly for this.
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Super delicious!!! ย My family loved it!! Thank you!
So happy to hear that! Thanks for taking time to tell me!
What size casserole crockpot do you have? The ones Iโm looking at on your link are 3.5 quarts. Is that the size you are using ? Thanks so much! Canโt wait to make this!!
I have both sizes but the one used in this recipe is the 3.5 quart size. It seems a bit counter intuitive because it’s large but it’s shallow like a casserole dish. Hope you enjoy!
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Since I dont have a casserole cooker is there a way to bake this in the oven?
I’m sure it can be baked in the oven but I haven’t done it that way so I can’t tell you exactly what time and temperature would be best. If I was guessing I’d say 375F for 30-40 minutes, but use your own judgement if you try it!
The picture in the photo says โsoft tacoโ size, but use the size that fits your slow cooker or trim to fit.
Are you using burrito size tortillas in the low carb chicken enchilada casserole ?
I just ordered one of these crockpots because of your post! I can't wait to try it ๐ Thank you!
Hope you enjoy Jennifer, and hope you love the Casserole Crock as much as I do!
Kalyn,
Do you think that this could we prepared ahead of time, placed in the fridge for a few hours, and then placed into the crockpot once I get home from work? I'm just worried about the tortillas holding up in the fridge with all of the sauce. Thanks!
-Lindsay
Hi Lindsay. I can't say for sure because I haven't done that, but I think it might work, especially if it's not in the fridge for the entire day; wasn't sure how long you'll be at work. It will affect the cooking time if you start with the casserole being cold when you turn on the slow cooker. I might let it warm to room temperature for 20 minutes or so before you turn on the slow cooker and even then I bet the cooking time will be a little longer. If you try this, I would love to hear how it works!
Had these for dinner tonight and loved them! Thanks K
So glad you liked it!
While this may be yummy, I am always super disappointed when I see a "slow cooker" recipe that requires much prep and cooking outside of the crock pot.
Angela, my emphasis is on producing the most delicious results possible and in the slow cooker I believe that comes from taking a little more time with the preparation. I'm always disappointed in the flavor and texture of dishes you just dump in the slow cooker and walk away, so that's not the kind of slow cooker recipes I prefer. Everyone has their own priorities obviously, so if you don't like this type of recipe, simply don't make it. Everyone here enjoyed these enchiladas immensely so I felt they were worth the extra time.
I'm having lots of fun teaching my grandsons to make enchiladas. Now I can teach them to use the casserole crock pot!
Hope you enjoy enchiladas in the casserole crock as much as we did!
The time on this is perfect to make up and have ready when we get home from church. I'll have to fudge it a bit, as we don't eat meat, but it really sounds luscious.
Hope you enjoy Lady Anne. I'm not sure how a version with all cheese would work; the cheese might melt right out of the tortillas in a long cooking time, but maybe a bean and cheese version?
Just wanted to Thank You for all your great recipes! I have enjoyed them!
You're welcome; so glad to hear it!
Hi Kalyn,
I just found your website a couple of days ago and tried your balsamic onion pot roast. It was VERY good! So I'm trying more of your recipes. I'm so glad to see south beach ideas that are pretty normal! ๐ Can you tell me what the SB phase is for this low-carb chicken enchilada recipe? I'm thinking it probably a 2 or 3 but not sure. Thanks again!
If you look immediately after the recipe itself in each post there's a section called South Beach Diet / Low-Carb Diet Suggestions. That will tell what phase the recipe is suitable for. In this case, phase 2 or 3 with low-carb tortillas.
And glad you are enjoying the recipes!
Thanks for the recipes. My husband tries to stay away from Carbs.
He loves his casserole slow cooker and uses them when he cooks for a group. The muffin quiche would be perfect for our Sunday evening gatherings after church. I'd probably make them in a couple of mini muffin pans.
You're welcome Charline; glad you are enjoying the recipes.