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Low-Carb Slow Cooker Sour Cream Chicken Enchiladas (Video)

These Low-Carb Slow Cooker Sour Cream Chicken Enchiladas are the latest dish I’ve made using my Crock-Pot Casserole Crock Slow Cooker, and these enchiladas were really delicious. This recipe is also low-glycemic and South Beach Diet Phase Two. Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Low-Carb Slow Cooker Chicken Enchiladas.

Watch the video to see if you might like to make
Low-Carb Slow Cooker Sour Cream Chicken Enchiladas!

Low-Carb Slow Cooker Sour Cream Chicken Enchiladas found on KalynsKitchen.com

Did you catch the announcement that I’m featuring recipes using the Crock-Pot Casserole Crock Slow Cooker on my slow cooker site? And there’s no doubt that seeing the tasty recipes other bloggers are making in this new slow cooker that’s shaped like a casserole dish is inspiring me to come up with some low-carb recipe that work in this new slow cooker.

These Low-Carb Slow Cooker Sour Cream Chicken Enchiladas turned out perfectly in the casserole crock, and my brother Rand (who’s staying at my house) has been gobbling up the leftovers. Kara reported that they were definitely a hit at her house as well. I made these twice, with two different varieties of Mission Carb Balance Tortillas 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 (and the Costco Mexican Blend cheese did melt a little better than the Monterey Jack-Cheddar blend you see in these photos.)

One thing I love about the Crock-Pot Casserole Crock Slow Cooker 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 that step is completely optional. Of course if you don’t want to buy a Casserole Crock, you can certainly make these low-carb slow cooker chicken enchiladas in a large 6 or 7 quart oval slow cooker, but the enchiladas will be more crowded; you might have to stack them up in an oval slow cooker.

You could also bake these enchiladas in the oven using instruction from this recipe if you don’t want to use a slow cooker. Note that recipes uses bigger tortillas for 8 larger enchiladas.

Low-Carb Slow Cooker Sour Cream Chicken Enchiladas found on KalynsKitchen.com

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.

Low-Carb Slow Cooker Sour Cream Chicken Enchiladas found on KalynsKitchen.com

These are the Mission Carb Balance tortillas I used, but use any low-carb tortilla that you like. 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.

Low-Carb Slow Cooker Sour Cream Chicken Enchiladas found on KalynsKitchen.com

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!)

Low-Carb Slow Cooker Sour Cream Chicken Enchiladas found on KalynsKitchen.com

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. I think Spicy Mexican Slaw would be a wonderful side dish for a low-carb meal. Click here for more Slow Cooker / Pressure Cooker Recipes on my other site!

More Low-Carb Slow Cooker Food to Enjoy:

Low-Carb Index Page ~ Slow Cooker or Pressure Cooker
Low-Carb Southwestern Pot Roast in the Slow Cooker ~ Kalyn’s Kitchen
Slow Cooker Green Chile Chicken ~ The Perfect Pantry
Slow Cooker Green Chili Shredded Beef Cabbage Bowl with Avocado Salsa ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Slow Cooker Sour Cream Chicken Enchiladas
(Makes 10 enchilada; one enchilada is probably a serving for most people. Recipe created by Kalyn and tested with Jake and Kara.)

Equipment:
I made these low-carb enchiladas in the new Crock-Pot Casserole Crock Slow Cooker, 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.

Ingredients:
1/2 cup salsa (I used Pace Picante Sauce Medium; look for low-sugar salsa)
2 cans (15 oz. each) red enchilada sauce (Look for the sauce with the lowest carbs; you can also use a 28 oz. can if you find that. Mexican brands usually have the best flavor.)
5-6 cups shredded cooked chicken (about 2 pounds)
1 cup sour cream, light or regular
1 1/2 cups + 1 1/2 cups finely grated cheese blend (I liked Kirkland 4-Cheese Mexican Blend Cheese best of the two kinds I tried for this recipe)
10 low-carb flour tortillas (I liked Carb Balance White Tortillas best of the two kinds I tried, but the Whole Wheat Carb Balance Tortillas were a little lower in carbs.)
thinly sliced green onions, for garnish
extra sour cream, for serving

Instructions:
Put the 1/2 cup salsa and 28-30 ounces of 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 tortillas 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 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.)

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!

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Low-Carb Slow Cooker Sour Cream Chicken Enchiladas found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The South Beach Diet would recommend using low-fat cheese and sour cream for this recipe but other Low-Carb diets might prefer full-fat dairy, so take your choice on that. As long as you use low-carb tortillas and choose salsa and enchilada sauce that’s low in carbs, these Low-Carb Slow Cooker Chicken Enchiladas should be a relatively carb-conscious dish. For the South Beach Diet this would be limited to phase 2 or 3 due to the flour tortillas.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Slow Cooker Sour Cream Chicken Enchiladas found on KalynsKitchen.com

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28 comments on “Low-Carb Slow Cooker Sour Cream Chicken Enchiladas (Video)”

  1. 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.

  2. 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! 🙂 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!

  3. Just wanted to Thank You for all your great recipes! I have enjoyed them!

  4. 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?

  5. I'm having lots of fun teaching my grandsons to make enchiladas. Now I can teach them to use the casserole crock pot!

  6. 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.

  7. Had these for dinner tonight and loved them! Thanks K

  8. 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!

  9. I just ordered one of these crockpots because of your post! I can't wait to try it 🙂 Thank you!

  10. Kalyn, I think if you are going to label a recipe as low carb you should really show the carb content – you already have a link to yummly to calculate it for you. This recipe is 25 g carbs per serving with 2 g of fiber. That is less than the a more usual recipe, but it is still more than a whole day's allowance on Atkins Phase 1.

    Ken

    • First, I would think that anyone following Atkins could tell by looking that this recipe is not suitable for Phase 1, and I certainly didn't claim that. And the nutritional information in Yummly is saying 15 carbs, but there is no way of knowing whether they are accurate.

      There are numerous reasons I'm not able to provide nutritional information. First, I already spend 8-10 hours on every recipe by the time I have tested it several times, take photos, edited photos, and written the recipe. Second calculating that information accurately is very difficult because it's hard to tell what specific ingredients people will use or exactly how much they will eat. Third, (and maybe the biggest consideration for me) there are over 2,200 recipes on this site. So while people may not want to use the information I've given and spent the time to enter and calculate one recipe, they are wanting me to do it for 2,200 recipes. I will never be able to do that, and I know that once I have it on one recipe people will expect to see it on every recipe.

      I realize some bloggers include it, but those people started blogging long after me and have far fewer recipes to deal with. And I cannot and will not dedicate any more of my life to this blog than I am already doing; I work on it every single day for at least 6-8 hours. Thanks for understanding my dilemma.

  11. Are you using burrito size tortillas in the low carb chicken enchilada casserole ?

  12. The picture in the photo says “soft taco” size, but use the size that fits your slow cooker or trim to fit.

  13. 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!

  14. Pingback: Recipes for the Crock-Pot Casserole Crock Slow Cooker! - Slow Cooker or Pressure Cooker

  15. What size casserole crockpot do you have? The ones I’m looking at on your link are 3.5 quarts. Is that the size you are using ? Thanks so much! Can’t 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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