Kalyn's Kitchen

Slow Cooker Sour Cream Chicken Enchiladas (Video)

Make these Sour Cream Chicken Enchiladas in the Casserole Crock Slow Cooker, a large oval slow cooker, or in a casserole dish in the oven. And if you use low-carb tortillas this dinner idea is pretty low in net carbs. 

PIN Slow Cooker Chicken Enchiladas to try them later!

Slow Cooker Sour Cream Chicken Enchiladas finished dish in slow cooker

These Slow Cooker Sour Cream Chicken Enchiladas are a low-carb chicken enchilada recipe that I made in the Crock-Pot Casserole Crock Slow Cooker (affiliate link). And this slow cooker that’s shaped like a casserole dish was perfect for this recipe. But no worries if you want to make this in a large oval slow cooker, and use regular flour tortillas if you don’t care about the carbs! You could also bake these enchiladas in the oven using instruction from this recipe if you don’t want to use a slow cooker.

But the 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 (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 (and the Costco Mexican Blend cheese did melt a little better than the Monterey Jack-Cheddar blend you see in these photos.)

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.

What ingredients do you need for this recipe?

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

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

Make it a Low-Carb Meal:

I think Spicy Mexican Slaw would be a wonderful side dish with these enchiladas for a low-carb meal.

More Low-Carb Slow Cooker Food:

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

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you 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

Slow Cooker Sour Cream Chicken Enchiladas

Yield 10 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.


  • 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.
  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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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

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 Slow Cooker Chicken Enchiladas are a relatively carb-conscious dish, calculating at 11.8 net carbs. The 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. For the original South Beach Diet this would be limited to phase 2 or 3 due to the flour tortillas.

Find More Recipes Like This One:
Use Slow Cooker Recipes to 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. Click here for more Slow Cooker / Pressure Cooker Recipes on my other site!

Pinterest image of Slow Cooker Sour Cream Chicken Enchiladas

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    35 Comments on “Slow Cooker Sour Cream Chicken Enchiladas (Video)”

  1. I edited your comment to remove the profanity, which isn’t welcome on my blog. And nowhere on this recipe does it say “Keto-friendly” and the tag doesn’t say Keto either. I feel comfortable calling it low-carb because I’m using low-carb tortillas and most of the other ingredients are low in carbs as well.

    Oh if only I could snap my fingers and add nutritional information to all my 2,000+ recipes. But there is a reason why I am currently not able to add nutritional information to the site. More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.

    If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.

    I think you should start your own food blog, post over 2,000 recipes on the blog (with photos of course), then have to change the site to fit changing technology needs and suddenly have a need to edit each and every one of those 2,000 recipes. Then you are allowed to complain about what you feel are the shortfalls of my blog.

    And if the my blog is too inadequate for you, just don’t use my recipes. Simple solution.

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  5. Super delicious!!!  My family loved it!! Thank you!

  6. 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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  8. 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!

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

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

  11. 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.

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

  13. 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!

    • 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!

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

  15. 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.

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

  17. 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?

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

  19. 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!

    • 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!

  20. 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.