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Low-Carb Slow Cooker Sour Cream Chicken Enchiladas

Low-Carb Slow Cooker Sour Cream Chicken Enchiladas
  • Category

    Main Dish

  • Cusine

    Low-Carb

Ingredients

1/2 cup Pace Picante Sauce, medium

30 oz. red enchilada sauce

6 cups shredded cooked chicken

1 cup sour cream

3 cups Mexican Blend Cheese

10 low-carb flour tortillas

thinly sliced green onions, for garnish

Directions

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. 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 Carb Balance White Tortillas out on the counter 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. 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 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. Serve hot, garnished with green onions and with additional sour cream to add at the table if desired.