Slow Cooker Chicken Enchilada Casserole (Low Carb, High Protein, and WW Friendly)
Click here to track the points on your Weight Watchers app. There are 6g net carbs per serving.
Servings: 6
Ingredients
- 1.5 lbs. boneless, skinless chicken breast
- 1 cup enchilada sauce
- 1 cup diced tomatoes with green chiles (Rotel)
- 1 cup riced cauliflower
- 1/2 cup onion
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup reduced-fat Mexican cheese, shredded
- 2 Mission Carb Balance flour tortillas, cut into strips
Instructions
- Place chicken breasts and onion in the slow cooker.
- Mix enchilada sauce, diced tomatoes with green chiles, seasonings, salt, and pepper, then pour over the chicken.
- Cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender.
- Shred the chicken and return it to the slow cooker.
- Stir in riced cauliflower and tortilla strips.
- Cook an additional 30-45 minutes, then sprinkle with cheese and let it melt before serving.
Notes
NUTRITION INFORMATION:
1 of 6 servings (There are 6g net carbs per serving)
194 calories, 4g total carbs, 2g saturated fat, 622 mg sodium, 13g total carbs, 7g dietary fiber, 3g sugars, 31g protein (myfitnesspal.com)