Wussup Towners. Today we whipped up some keto friendly, low carb Chicken Enchiladas. This recipe was super easy to make, first, we made our enchilada sauce from scratch and then just tossed everything else into a slow cooker and that was it. This was one of those dishes that just smelled amazing from start to finish so you know it was hard having to be in the same house while working from home and having to smell this deliciously smelling aroma all day. Try these Crockpot Chicken Enchiladas out, guys. You won’t regret it. Thank you for watching!!!
Ingredients
Enchilada Sauce
- 2 tbs butter
- 1 tbs garlic
- two 14 oz cans of tomato sauce
- 2 tbs chili powder
- 1 tbs cumin
- 1 tbs onion powder
- 2 tsp coriander
- 2 tsp Mexican oregano
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cinnamon
- 1 packet sugar substitute
- 2 lbs chicken tenders
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup onions
- 2 low carb flower tortillas
- 1 cup shredded cheese
Add butter to a saucepan, along with some garlic, and brown for 30 seconds. Add tomato sauce, chili powder, cumin, onion powder, coriander, Mexican oregano, salt, pepper, cinnamon, and sugar substitute. Mix together and cook for 1-2 minutes.
Next, add chicken tenders to a crockpot and season with salt and pepper. Pour enchilada overtop of the chicken along with diced onions. We cooked this on high for 4 hours.
After 2 hours we shredded all the chicken in the crockpot, diced up 2 low carb tortilla shells, and added that to the crockpot along with some cheddar cheese. Mixed everything together and cooked for another hour. During the last hour, we took the lid off again and topped the enchiladas with more cheddar cheese, and let cook until it was finished
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