Low Carb Slow Cooker Chicken Enchilada Casserole. All the amazing flavors you love about chicken enchiladas in an easy slow cooker recipe. This Low Carb enchiladas recipe is an easy week night meal to make in the crockpot.
Squeeze the juice of one lime into a bowl and set aside.
Peel the onion and slice into thin slices.
In a crockpot add the tomato sauce, lime juice, onion, cumin, garlic powder, and chili powder and whisk together. Then add the chicken breasts into the crockpot.
Place on low for 8 hours or high for 6 hours.
Using two forks shred the chicken into bite-size pieces once cook time is done.
Shred the cheddar cheese using a cheese grater, unless you are using pre shredded cheese.
Top the mixture with the cheese and place the lid back on until the cheese has melted about 10 minutes. If you want to add slices of low carb tortillas or black olives you can and this is when you want to. Place the tortillas on top of the shredded chicken and then the cheese on top of the tortillas.