Description
Delicious Sour Cream Chicken Enchiladas, perfect for a family dinner!
Ingredients
Scale
- 1/2 cup Pace Picante Sauce, medium
- 30 oz. red enchilada sauce (two 15 oz. cans)
- 6 cups shredded cooked chicken
- 1 cup sour cream
- 3 cups Mexican Blend Cheese
- 10 Carb Balance Low-Carb Tortillas, soft taco size
- thinly-sliced green onions for garnish, optional
Instructions
- Put the 1/2 cup salsa and red enchilada sauce in a small saucepan and cook over low heat until the sauce is reduced to 2 1/2 cups, about 25-30 minutes. (Stir it a few times so it doesn’t stick on the bottom.)
- While the sauce reduces, shred the chicken apart and measure out the sour cream and cheese.
- When the sauce mixture has reduced, put the shredded chicken into a bowl and gently mix in 1 cup sauce, 1 cup sour cream, and 1 1/2 cups grated cheese.
- Lay the 10 Carb Balance White Tortillas out on the counter and divide the filling mixture among the 10 tortillas.
- Spray the Crock-Pot Casserole Crock Slow Cooker with non-stick spray and spread about 1/4 cup of the sauce over the bottom of the slow cooker.
- Roll up each enchilada as tightly as you can and lay them side-by-side in the slow cooker. (You’ll have to squish them together to get all 10 enchiladas in, but it will work.)
- Spread the rest of the sauce over the top of the rolled enchiladas and top them with the other 1 1/2 cups of grated cheese.
- Cook on high for 2 1/2 – 3 hours, or until enchiladas are bubbling and the cheese is nicely melted.
- If a lot of moisture gathers on the lid of the casserole crock, remove the lid halfway and dump that liquid in the sink.
- If you’re using the Casserole Crock you might want to brown the top of the finished enchiladas in a 400F/200C oven for 10-15 minutes but that step is completely optional.
- If you prefer baking this in a casserole dish in the oven, use a casserole dish that’s about 10″ x 12″. Preheat the oven to 375F/190C and bake the enchiladas for 30-40 minutes, or until they’re bubbling hot and slightly browned on top.
- Serve hot, garnished with green onions and with additional sour cream to add at the table if desired.
Notes
- Use low-sodium or homemade enchilada sauce for a healthier option.
- Feel free to adjust the amount of cheese according to your preference.
- Can be made ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg