A rich, creamy, low-carb slow cooker casserole loaded with shredded chicken, enchilada flavors, melted cheese, and a creamy sauce — without the tortillas.

Servings

6 servings

Approximate Macros (Per Serving)

Protein: 35–42g
Fat: 24–32g
Net Carbs: 5–8g
Calories: 400–550 kcal

(Macros vary depending on cheese and cream cheese used.)

Ingredients

Main Ingredients

900 g (2 lb) boneless skinless chicken breasts or thighs
225 g (8 oz) cream cheese, softened
1 cup sour cream
1½ cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (280–300 ml / 10 oz) red enchilada sauce
(choose low-carb/no added sugar)
1 can diced green chilies
1 small onion, diced
4 garlic cloves, minced
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1 tsp paprika
½ tsp oregano
1 tsp salt
½ tsp black pepper

Optional Add-Ins

1 cup cauliflower rice
Jalapeños
Black olives
Bell peppers
Fresh cilantro

Toppings

Avocado slices
Extra sour cream
Cilantro
Green onions
Crushed pork rinds for crunch
Lime wedges

Equipment

Slow cooker / crockpot
Mixing bowl
Forks for shredding

Step-by-Step Instructions

1. Prepare the Crockpot

Lightly grease the crockpot with cooking spray or oil.

Place chicken into the bottom.

2. Make the Creamy Enchilada Sauce

In a bowl combine:

Enchilada sauce
Cream cheese
Sour cream
Garlic
Onion
Chili powder
Cumin
Paprika
Oregano
Salt
Pepper
Green chilies

Mix until mostly smooth.

Some cream cheese lumps are okay.

3. Slow Cook

Pour sauce mixture over chicken.

Cover and cook:

LOW:

6–7 hours

HIGH:

3–4 hours

Chicken should become very tender.

4. Shred the Chicken

Remove chicken briefly.

Shred using two forks.

Return shredded chicken to crockpot and stir well into sauce.

5. Add Cheese

Stir in:

Half the cheddar
Half the Monterey Jack

Sprinkle remaining cheese on top.

Cover and cook:

15–20 more minutes

Until cheese is melted and bubbly.

Optional Oven Finish

For a browned cheesy top:

Transfer casserole to an oven-safe dish and broil:

2–4 minutes

Until golden.

Serving Suggestions

Serve with:

Cauliflower rice
Lettuce wraps
Roasted zucchini
Keto tortillas
Avocado salad

Meal Prep & Storage

Refrigerator

Keeps 4 days in airtight container.

Freezer

Freeze up to 2 months.

Thaw overnight before reheating.

Keto Tips

Choose Low-Carb Enchilada Sauce

Look for:

No added sugar
2–4g net carbs per serving

You can also make homemade enchilada sauce.

Easy Homemade Keto Enchilada Sauce

Mix in saucepan:

2 tbsp tomato paste
1½ cups chicken broth
2 tbsp chili powder
1 tsp cumin
Garlic powder
Onion powder
Salt

Simmer:

10 minutes

Flavor Variations

Spicier

Add:

Jalapeños
Cayenne
Pepper jack cheese

Extra Creamy