Sour Cream Chicken Enchiladas (Slow Cooker or Oven) – FBD

Sour Cream Chicken Enchiladas are perfect to make in the Casserole Crock-Pot if you have that type of slow cooker. But you can also make these tasty Slow Cooker Chicken Enchiladas in a large oval slow cooker or in the oven, and with low-carb tortillas this is pretty low in net carbs.

PIN the Sour Cream Chicken Enchiladas to try them later!

It’s a weekend to celebrate the people you love, and I bet your Valentine or the family will love these Sour Cream Chicken Enchiladas that I’m reminding you about for this week’s Friday Favorites post! This is a low-carb chicken enchilada recipe that I made in the Crock-Pot Casserole Crock Slow Cooker, and this slow cooker that’s shaped like a casserole dish was perfect for this recipe.

But you can also make the chicken enchilada recipe in a large oval slow cooker or just bake these enchiladas in the oven using instruction from this recipe if you don’t want to use a slow cooker.

I used my favorite low-carb tortillas to keep the Sour Cream Chicken Enchiladas recipe fairly low in carbs but you can use any tortillas you prefer if you don’t care about the carbs. And however you make this I’m guessing if you like enchiladas and need some comfort food that’s not too much of a splurge you’ll enjoy these chicken enchiladas with a creamy sour cream sauce, and I hope you’ll consider giving this recipe a try!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What low-carb tortillas and cheese did we use for Sour Cream Chicken Enchiladas?

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.

What enchilada sauce did we use for the sour cream chicken enchiladas?

There are lots of good brands of enchilada sauce that are relatively low in carbs. For this recipe we used Hatch Red Enchilada Sauce (affiliate link). I found conflicting information about the nutritional information, but it’s not more than 4-5 carbs per serving if you use it in this recipe. You can probably get away with a bit less sauce too if you want to reduce the carbs even more.

How low in carbs are the Sour Cream Chicken Enchiladas?

When they’re made with low-carb tortillas, the chicken enchiladas have only about 12 net carbs per serving.

What Slow Cooker Did I Use for Chicken Enchiladas?

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.

Just can’t get enough Mexican food?

Check out Slow Cooker and Instant Pot Mexican Food on my Slow Cooker or Pressure Cooker site!

How to Make Sour Cream Chicken Enchiladas:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

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.