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  • Writer's pictureMegan George

Slow Cooker Low Carb Chicken Enchilada Casserole

Ingredients: * 2 lbs. boneless skinless chicken breasts * 16 oz. can Red Enchilada Sauce * 8 low carb corn tortillas * 2 cups grated cheddar cheese * Sliced black olives


  1. Put the chicken breasts and the enchilada sauce in your slow cooker.

  2. Cook on HIGH for 4 hours or LOW for 6-8 hours.

  3. Shred the chicken with 2 forks right in the slow cooker.

  4. Cut the tortillas in to strips, add to chicken and sauce. Stir.

  5. Add cheese and olives into the sauce and chicken mixture. Stir

  6. Cook on low for about 40 – 60 minutes until cheese is melted

  7. Top with sour cream (optional)

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