There’s nothing better than coming home to the comforting aroma of a warm Low Carb Slow Cooker Chicken Enchilada Casserole. This easy crockpot recipe delivers all the classic enchilada flavors you love — smoky, cheesy, and perfectly spiced — but without the carbs that come with traditional tortillas.
If you’re a fan of Mexican food like we are, you know how satisfying those bold, zesty flavors can be. Between the tender shredded chicken, the rich enchilada-style sauce, and the melted cheese on top, this dish feels like a restaurant-quality meal that’s secretly low carb and keto-friendly. The best part? You can throw everything into your slow cooker and let it do the work while you focus on your day.
This low carb enchilada casserole has become one of our favorite weeknight dinners. It’s simple, flavorful, and absolutely foolproof. Whether you’re busy with work, homeschooling, or simply want a meal that doesn’t require constant attention, your slow cooker is your best friend.
Why You’ll Love This Low Carb Enchilada Casserole
- Easy prep: Just combine, cook, shred, and melt — no oven or complicated steps.
- Perfect for meal prep: It reheats beautifully, making it great for leftovers or weekly lunches.
- Family-friendly: Even picky eaters love this cheesy, flavorful casserole.
- Naturally gluten-free and low carb: A great option for keto or low-carb lifestyles.
Unlike traditional casseroles that require oven baking, this version lets your crockpot handle everything. And if you’re not ready to eat right away, simply set your slow cooker to “warm” — it’ll stay delicious until dinner time.
Low Carb Mexican Recipes You’ll Also Love
If you’re a fan of this Low Carb Slow Cooker Chicken Enchilada Casserole, try adding some of these recipes to your meal rotation:
- Low Carb Mexican Skillet
- Jalapeño Popper Chicken Skillet
- Low Carb Chicken Fajitas
- Keto Taco Salad
- Lettuce Wrap Chicken Tacos
- Chicken Quesadilla Chaffles
Each one is flavorful, quick to make, and fits perfectly into a low carb meal plan.
Recipe Variations and Tips
One of the best things about this Low Carb Slow Cooker Chicken Enchilada Casserole is how flexible it is. You can easily adjust it based on your taste or what you have in the fridge.
Topping Ideas
We usually go with a dollop of sour cream and freshly chopped cilantro, but feel free to get creative. Try topping it with sliced avocado, homemade guacamole, diced green onions, or a drizzle of salsa verde for a little kick.
Using Low Carb Tortillas
If you want a more traditional enchilada texture, layer in some low carb tortillas after the chicken is done cooking. The best options are:
- Mission Carb Balance Flour or Whole Wheat Tortillas
- Mama Lupe Low Carb Tortillas
- La Banderita® Carb Counter Whole Wheat Tortillas
They add that soft, comforting bite without pushing your carbs too high.
Choosing the Right Tomato Sauce
Tomato sauce forms the base of your enchilada flavor, so choose wisely. For the best low carb options, try:
- Rao’s Marinara Sauce (4g carbs per serving)
- Victoria Marinara Sauce (6g carbs)
- Prego No Sugar Added Traditional Sauce (7g carbs)
- Yo Mama’s Marinara Sauce (5g carbs)
Or, if you have time, make your own low carb enchilada-style tomato sauce at home with simple pantry ingredients.
The Cheese Matters
We recommend shredding your own cheese — it melts better and avoids unnecessary additives found in pre-shredded cheese. Cheddar is classic, but Monterey Jack, white cheddar, or pepper jack also work beautifully.
Serving Suggestions
This casserole pairs perfectly with Mexican Cauliflower Rice or a crisp green salad. You can also serve it alongside Keto Nachos, Layered Taco Dip, or a Chicken Quesadilla Chaffle for a hearty, low carb Mexican-style feast.
And if you’re feeding a crowd, consider setting up a “toppings bar” with sour cream, shredded lettuce, salsa, avocado, and jalapeños — everyone can customize their own plate.
Print
Low Carb Slow Cooker Chicken Enchilada Casserole
Ingredients
2 lbs boneless, skinless chicken breasts
2 cups tomato sauce (or low carb marinara such as Rao’s or Yo Mama’s)
1 lime, juiced
1 medium onion, thinly sliced
1 tsp cumin
1 tsp garlic powder
1 tbsp chili powder
1 ½ cups shredded cheddar cheese (or Monterey Jack, freshly grated)
½ cup full-fat sour cream, for serving
¼ cup fresh cilantro, chopped
Low carb tortillas (optional) – such as Mission Carb Balance or La Banderita®
Salt and pepper, to taste
Instructions
-
Prepare the sauce base
In your slow cooker, combine tomato sauce, lime juice, sliced onion, cumin, garlic powder, chili powder, salt, and pepper. Whisk until the spices are evenly mixed into the sauce. -
Add the chicken
Place the chicken breasts directly into the sauce mixture, making sure they are fully coated. -
Slow cook to perfection
Cover and cook on LOW for 8 hours or HIGH for 5–6 hours, until the chicken is tender and easy to shred. -
Shred the chicken
Once cooked, use two forks to shred the chicken inside the slow cooker. Mix it well so the chicken absorbs all that flavorful sauce. -
Add the cheese
Sprinkle the shredded cheese evenly over the top. Cover again and cook for about 10–15 minutes, until the cheese is melted and bubbly. -
Optional tortilla layer
If using low carb tortillas, place them over the shredded chicken before adding the cheese. This adds a soft enchilada-like texture without too many extra carbs. -
Serve and garnish
Spoon the casserole into bowls or plates. Top with sour cream, chopped cilantro, sliced avocado, or green onions if desired.
Notes
- Cheese tip: Always shred your cheese from a block for the best melt and flavor.
- Make it spicier: Add diced jalapeños or a dash of cayenne pepper to the sauce.
- Make it creamier: Stir in a few tablespoons of cream cheese right before adding the shredded cheese.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently in the microwave or oven.
- Meal prep hack: Double the recipe and use the leftovers for low carb enchilada bowls, stuffed peppers, or lettuce wraps.
