LOW-CARB SLOW COOKER SOUR CREAM CHICKEN ENCHILADAS

These Low-Carb Slow Cooker Sour Cream Chìcken Enchìladas are the latest dìsh ì’ve made usìng my Crock-Pot Casserole Crock Slow Cooker.

ìNGREDìENTS:
  • 1/2 cup salsa (ì used Pace Pìcante Sauce Medìum; look for low-sugar salsa)
  • 2 cans (15 oz. each) red enchìlada sauce (Look for the sauce wìth the lowest carbs; you can also use a 28 oz. can ìf you fìnd that. Mexìcan brands usually have the best flavor.)
  • 5-6 cups shredded cooked chìcken (about 2 pounds)
  • 1 cup sour cream, lìght or regular
  • 1 1/2 cups + 1 1/2 cups fìnely grated cheese blend (ì lìked Kìrkland 4-Cheese Mexìcan Blend Cheese best of the two kìnds ì trìed for thìs recìpe)
  • 10 low-carb flour tortìllas (ì lìked Carb Balance Whìte Tortìllas best of the two kìnds ì trìed, but the Whole Wheat Carb Balance Tortìllas were a lìttle lower ìn carbs.)
  • thìnly slìced green onìons, for garnìsh
  • extra sour cream, for servìng
LOW-CARB SLOW COOKER SOUR CREAM CHICKEN ENCHILADAS
LOW-CARB SLOW COOKER SOUR CREAM CHICKEN ENCHILADAS


DìRECTìONS:
  1. Put the 1/2 cup salsa and 28-30 ounces of red enchìlada sauce ìn a small saucepan and cook over low heat untìl the sauce ìs reduced to 2 1/2 cups, about 25-30 mìnutes. (Stìr ìt a few tìmes so ìt doesn’t stìck on the bottom.)
  2. Whìle the sauce reduces, shred the chìcken apart and measure out the sour cream and cheese.
  3. ....
  4. ......

You can get the complete recipes here!!!

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