Make Sour Cream Chicken Enchiladas in the Casserole Crock Slow Cooker if you have one. But you can also make the tasty Chicken Enchiladas in a large oval slow cooker, or in a casserole dish in the oven. And if you use low-carb tortillas this is pretty low in net carbs.

PIN Slow Cooker Sour Cream Chicken Enchiladas to try them later!

Slow Cooker Sour Cream Chicken Enchiladas shown in Casserole Crock Pot

For this week’s Friday Favorites post I’m reminding you about these absolutely delicious Sour Cream 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 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?

What low-carb tortillas and cheese did we use?

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?

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!

Low-Carb Slow Cooker Sour Cream Chicken Enchiladas process-shots

How to Make Slow Cooker Sour Cream Chicken Enchiladas:

(Scroll down for complete printable recipe plus nutritional information.)

  1. Combine the red enchilada sauce and salsa and simmer on low until it’s reduced to 2 1/2 cups.
  2. Shred chicken apart.
  3. Mix part of the sauce, sour cream, part of the cheese and the shredded chicken to make the filling.
  4. 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!)
  5. Lay out 10 tortillas and divide the chicken mixture among them.
  6. 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.
  7. Spread the remaining sauce over the top of the enchiladas and top with the cheese.
  8. 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!)
  9. 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.
  10. Serve Low-Carb Slow Cooker Chicken Enchiladas hot, with sour cream on the side to add at the table
  11. Use instruction from this recipe if you want to bake enchiladas in the oven.

Slow Cooker Sour Cream Chicken Enchiladas finished dish in slow cooker

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 Southwestern Pot Roast

Slow Cooker Mexican Lasagna Casserole

Slow Cooker Taco Meat

Weekend Food Prep

This recipe 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 finished dish in slow cooker
Yield: 10 enchiladas

Slow Cooker Sour Cream Chicken Enchiladas

Prep Time 40 minutes
Cook Time 3 hours
Total Time 3 hours 40 minutes

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!


  • 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


  1. 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.)
  2. While the sauce reduces, shred the chicken apart and measure out the sour cream and cheese.
  3. 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.
  4. 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.
  5. 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.
  6. 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.)
  7. 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.
  8. 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.)
  9. 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.)
  10. 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.)
  11. Serve hot, garnished with green onions and with additional sour cream to add at the table if desired.


Extra enchiladas could be frozen, although we haven’t 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 new 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:



Serving Size:


Amount 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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Slow Cooker Sour Cream Chicken Enchiladas found on

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, these Sour Cream Chicken Enchiladas are a relatively carb-conscious dish, calculating at 11.8 net carbs. The original South Beach Diet would recommend low-fat cheese and 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 Kalyn’s Kitchen on Pinterest or on Facebook to see all the good recipes I’m sharing there.

Pinterest image of Slow Cooker Sour Cream Chicken Enchiladas

Share This: