Description
This cozy, low-carb slow cooker enchilada bake features rich flavors without the carbs from tortillas, making it a comforting yet light weeknight meal.
Ingredients
Scale
- 2–3 pounds boneless skinless chicken (breasts or thighs)
- 2 cups enchilada sauce (store-bought or homemade)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups shredded cheese (cheddar or Mexican blend)
- Optional toppings: sour cream, fresh cilantro, sliced avocado, diced onion, lime wedges
Instructions
- Pat the chicken dry with paper towels and season lightly with salt and pepper.
- Lay the seasoned chicken pieces in an even layer in the bottom of the slow cooker.
- Pour enchilada sauce over the chicken, coating each piece.
- Sprinkle the cumin, paprika, and garlic powder over the sauced chicken and stir gently to combine.
- Cover the slow cooker and cook on low for 4–6 hours until chicken is easily shredded.
- Use two forks to shred the chicken in the slow cooker and then stir in the shredded cheese until melted and integrated.
- Spoon portions into bowls or a serving dish, and top with desired toppings.
Notes
For a crispier top, transfer the mixture to an oven-safe dish, sprinkle with extra cheese, and broil for 2–3 minutes until browned. Refrigerate leftovers for 3–4 days or freeze for 2–3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Keywords: slow cooker, chicken, enchiladas, low-carb, weeknight meals