Low Carb / Macro Friendly Crockpot Chicken Enchilada Casserole

Crockpot recipes are one of my favorite go to meals. I love the idea of setting it and forgetting it. I had been thinking about an enchilada recipe for a while, mostly because I love Mexican food so much that I am always dreaming of new ways to add it to the rotation. This recipe is great because it’s super simple to put together and the leftovers are even better! This is a great meal prep option.

This recipe is full of delicious protein, fresh vegetables and creamy cheese. You might look at this and think “there is no way this is macro friendly” but with some minor tweaks to your standard enchilada casserole this baby falls right in line with any lifestyle. I love taking standard comfort foods and making a few changes to make them healthier and fit easier into macro life.

Here we go!

Start by getting out your crock pot. Then add the following ingredients

  • 3 thawed/raw chicken breasts
  • 1 can of enchilada sauce
  • chopped onion
  • chopped green bell pepper
  • 1 can of green chilis
  • 1/2 cup uncooked brown rice
  • 1/2 vegetable broth

Mix everything around a bit and start the crockpot. I cooked on high for 3-4 hours or until the chicken reaches 165 degrees internally. The cook time kind of depends on the crockpot. Our pot cooks hot, so food tends to cook quicker.

Once the chicken is done, take it out of the crockpot and either shred using a fork or my favorite way is to put it in a large bowl and use a hand mixer. Using the hand mixer somehow makes the most perfect shreds!

Put the shredded chicken back into the crockpot and add another can of enchilada sauce and 1/2 cup of broth.

Then grab 2 Cut Da Carb wraps. Cut the wraps into small squares and mix into the crockpot.

Once your Cut Da Carb wraps are mixed in, sprinkle the cheese on top. Put the lid back on and let sit for 5 minutes or so until the cheese is melted.

Now enjoy! You can serve with:

  • Avocado
  • Sour cream
  • Salsa
  • Fresh cilantro
  • Fresh onion
  • Pickled onion
  • Chopped cucumber

If you like this recipe checkout these:

Low Carb / Macro Friendly Chicken Enchilada Casserole

5 from 2 votes
Print Pin Rate
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8
Calories: 241kcal
Author: besties.with.biceps@gmail.com


  • 700 grams Chicken Breast Raw (3 med size breasts)
  • 850 grams Enchilada Sauce 2 cans
  • 125 grams Yellow Onion Chopped – approx 1/2 cup
  • 90 grams Bell Pepper Chopped – approx 1 med pepper
  • 113 grams Green Chilis 1 small can
  • 74 grams Cut Da Carb Wraps 2 wraps cut into squares
  • 112 grams Shredded Cheese Approx 1 cup – any kind you like. We used a Mexican blend.
  • 92.5 grams Brown Rice uncooked
  • 235 grams Broth I used vegetable broth just because I think it has more flavor.


  • Add the following ingredients to your crock pot – Chicken, 1 can of enchilada sauce, chopped onion, chopped pepper, green chilis, uncooked brown rice and vegetable broth.
  • Mix everything around a bit. Cook on high for 3-4 hours or on low for 6-8 hours. Once your chicken has 165 degrees. **see notes**
  • Once the chicken has reached 165 degrees in the center, remove and add to a bowl. You can either shred with a fork, or I like to use a hand mixer.
  • Put the shredded chicken back into the crockpot and turn off the crock pot or leave it on warm.
  • Add the other can of enchilada sauce and 1/2 cup of vegetable broth and mix.
  • Grab 2 Cut Da Carb wraps and cut into 1-2" squares and stir into the crockpot.
  • Sprinkle the cheese on top and put the lid back on until the cheese melts…5 minutes or so.
  • And serve! Top with avocado, sour cream, salsa, cilantro, fresh onion, pickled onion, cucumber, tomatoes etc….options are endless.


**The cook time may very depending on your crockpot.  My crockpot tends to run hot so meals tend to cook quicker.


Serving: 319grams | Sodium: 1277mg | Calcium: 83mg | Vitamin C: 20mg | Vitamin A: 1245IU | Sugar: 9g | Fiber: 3g | Potassium: 412mg | Cholesterol: 67mg | Calories: 241kcal | Trans Fat: 1g | Saturated Fat: 2g | Fat: 6g | Protein: 25g | Carbohydrates: 21g | Iron: 1mg

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