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Low Carb Slow Cooker Chicken Enchilada Casserole

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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.

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
  • 1/2 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.