Low-Carb Slow Cooker Sour Cream Chicken Enchiladas

Ingredients

• 1/2 cup Pace Picante Sauce, medium
• 30 oz. red enchilada sauce
• 6 cups shredded cooked chicken
• 1 cup sour cream
• 3 cups Mexican Blend Cheese
• 10 low-carb flour tortillas
• thinly sliced green onions, for garnish

Directions

1. Combine the 1/2 cup salsa and the red enchilada sauce in a small saucepan. Set it over low heat and simmer until the mixture cooks down to 2 1/2 cups, about 25-30 minutes, stirring now and then so the bottom does not scorch. While that happens, pull the chicken into shreds and get the sour cream and cheese measured.
2. Once the sauce has reduced, place the shredded chicken in a bowl. Fold in 1 cup of the sauce, 1 cup sour cream, and 1 1/2 cups grated cheese, mixing gently so everything is evenly coated.
3. Arrange the 10 Carb Balance White Tortillas on your counter, using cutting boards or paper towels underneath if you like, and portion the chicken filling evenly among the 10 tortillas.
4. Coat the Crock-Pot Casserole Crock Slow Cooker with non-stick spray, then spoon about 1/4 cup of the sauce across the bottom.
5. Roll each enchilada snugly and place them next to each other in the slow cooker. You will need to tuck them in closely to fit all 10 enchiladas, but they will fit.
6. Spoon the remaining sauce over the rolled enchiladas, then sprinkle the remaining 1 1/2 cups grated cheese on top.
7. Cook on high for 2 1/2 – 3 hours, until the enchiladas are hot and bubbling and the cheese has fully melted. If moisture collects heavily on the casserole crock lid, lift it partway through cooking and pour that liquid into the sink.
8. If you are using the Casserole Crock, you can place the finished enchiladas in a 400F/200C oven for 10-15 minutes to brown the top, but it is optional. Crock-Pot does not recommend using the broiler with the Casserole Crock insert.
9. Serve hot, topped with green onions and with extra sour cream at the table if desired.