Why You’ll Love This Recipe
This recipe combines the convenience of a slow cooker with the amazing flavors of chicken enchiladas, all while keeping things low carb. It's an easy, hands-off dinner that allows you to set it and forget it. The addition of flavorful seasonings, creamy cheese, and optional low-carb tortillas make this a dish that’s comforting yet healthy. Plus, it's versatile, and you can top it with sour cream, avocado, or even guacamole for extra flavor.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 24 ounces Rao’s tomato sauce
- 2 pounds chicken breast
- 1 lime
- 1 large onion, thinly sliced
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 2 cups shredded cheddar cheese
- ½ cup full-fat sour cream
- Fresh cilantro, for garnish
- Optional: Low-carb tortillas (for layering)
Directions
- Squeeze the juice of one lime into a bowl and set aside.
- Peel and thinly slice the onion.
- In the crockpot, combine tomato sauce, lime juice, onion, cumin, garlic powder, and chili powder. Mix well.
- Add the chicken breasts to the crockpot.
- Cook on low for 8 hours or high for 6 hours.
- Once the cooking time is complete, shred the chicken using two forks.
- Grate the cheddar cheese, or use pre-shredded cheese.
- Top the shredded chicken with cheese, and cover. Let the cheese melt for about 10 minutes.
- If using, add slices of low-carb tortillas or black olives before the cheese for extra layers.
- Serve the casserole with sour cream and cilantro as toppings.
Servings and Timing
- Servings: 6 servings
- Prep Time: 5 minutes
- Cook Time: 6 hours (on high) or 8 hours (on low)
- Total Time: 6 hours 5 minutes
Variations
- Toppings: Customize your casserole with toppings like avocado, homemade salsa, or guacamole for extra flavor.
- Low-Carb Tortillas: You can add low-carb tortillas into the mix for an authentic enchilada experience.
- Cheese: Try different cheeses like pepper jack or Monterey Jack for a unique twist on flavor.
- Spices: Adjust the cumin, chili powder, and garlic powder to suit your preferred spice level.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or in a covered dish in the oven until heated through. You may want to add a little water or broth if it becomes too thick.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great in this recipe. They will add extra flavor and tenderness.
2. How can I make this spicier?
You can add some chopped jalapeños, cayenne pepper, or hot sauce to increase the heat level.
3. Can I use a different type of cheese?
Absolutely! Pepper jack, Monterey Jack, or white cheddar would all be great alternatives.
4. Can I freeze the leftovers?
Yes, you can freeze the casserole for up to 3 months. Be sure to store it in an airtight container or freezer bag.
5. How do I make it dairy-free?
You can use dairy-free cheese and sour cream alternatives to make this recipe dairy-free.
6. Can I cook this in the oven instead of a slow cooker?
Yes, you can bake it in the oven at 350°F for about 45 minutes, or until the chicken is cooked through and the cheese is melted.
7. What can I serve this with?
This casserole pairs well with Mexican cauliflower rice or a side salad.
8. Can I use pre-cooked chicken?
Yes, you can add shredded rotisserie chicken to the sauce and cook it on low for a few hours to let the flavors blend.
9. Can I add beans to this recipe?
While beans are not low-carb, you can add them if you're not strictly following a low-carb diet. Consider adding black beans for a traditional enchilada flavor.
10. How do I make this more like traditional enchiladas?
To make it more like traditional enchiladas, add layers of low-carb tortillas and bake it after adding cheese on top.
Conclusion
This Low Carb Slow Cooker Chicken Enchilada Casserole is a must-try for anyone who loves the flavors of enchiladas but wants to keep it low-carb. The ease of the slow cooker makes this recipe ideal for busy weeknights, while the taste delivers all the comfort of your favorite Mexican dishes. Give it a try, and enjoy a healthy, flavorful dinner that’s sure to please the entire family!
Low Carb Slow Cooker Chicken Enchilada Casserole
This Low Carb Slow Cooker Chicken Enchilada Casserole offers all the delicious flavors of traditional enchiladas without the carbs. Perfect for busy weeknights, this easy-to-make dish uses a slow cooker, making meal prep effortless while delivering a healthy and satisfying meal with tender chicken, bold spices, and melted cheese. Optional toppings like sour cream and guacamole elevate the dish for extra flavor. Ideal for low-carb diets and packed with Mexican-inspired comfort.
- Prep Time: 5 minutes
- Cook Time: 6 hours (on high) or 8 hours (on low)
- Total Time: 6 hours 5 minutes
- Yield: 6 servings
- Category: Slow Cooker
- Method: Mexican
- Cuisine: Gluten-Free
- Diet: Gluten Free
Ingredients
- 24 ounces Rao’s tomato sauce
- 2 pounds chicken breast
- 1 lime
- 1 large onion, thinly sliced
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 2 cups shredded cheddar cheese
- ½ cup full-fat sour cream
- Fresh cilantro, for garnish
- Optional: Low-carb tortillas (for layering)
Instructions
- queeze the juice of one lime into a bowl and set aside.
- Peel and thinly slice the onion.
- In the crockpot, combine tomato sauce, lime juice, onion, cumin, garlic powder, and chili powder. Mix well.
- Add the chicken breasts to the crockpot.
- Cook on low for 8 hours or high for 6 hours.
- Once cooked, shred the chicken using two forks.
- Grate the cheddar cheese, or use pre-shredded cheese.
- Top the shredded chicken with cheese, cover, and let the cheese melt for about 10 minutes.
- If using, add slices of low-carb tortillas or black olives before the cheese for extra layers.
- Serve the casserole with sour cream and cilantro as toppings.
Notes
- For extra spice, add chopped jalapeños or hot sauce.
- Use pre-cooked rotisserie chicken for quicker prep.
- To make it dairy-free, substitute dairy-free cheese and sour cream.
- Freeze leftovers for up to 3 months.
- This casserole can also be baked in the oven at 350°F for 45 minutes.
