Description
A low carb slow cooker chicken enchilada casserole that is easy to prepare and delicious.
Ingredients
Scale
- 2 pounds chicken breast
- 1 can diced tomatoes (15 oz)
- 1 can green enchilada sauce (10 oz)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup chopped bell peppers
- 1 cup chopped onions
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- Salt and pepper to taste
Instructions
- Place chicken breast in the slow cooker.
- Add diced tomatoes and green enchilada sauce.
- Mix in bell peppers, onions, garlic powder, cumin, salt, and pepper.
- Cover and cook on low for 6-8 hours.
- Shred the chicken using two forks.
- Stir in shredded cheese until melted.
- Serve hot and enjoy.
Notes
- Adjust spices according to your taste.
- Use pre-cooked chicken for a quicker option.
- Top with avocado or sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg
Keywords: low carb, slow cooker, chicken, enchilada, casserole