Come home to the smell of chicken cooking in a homemade enchilada sauce. Make it happen by making these low FODMAP slow cooker chicken enchiladas as soon as possible. The slow cooker does all the hard work. The homemade sauce has smoky, rich, bold flavors, and it is worth the extra five minutes it takes to make it.
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Why You'll Love This Recipe
- Crock Pot Recipe
- Easy Steps With Simple Ingredients
- Low FODMAP and Gluten Free
Featured Ingredients
- Chicken Breasts - Boneless, skinless chicken breasts.
- Enchilada Sauce - Homemade is the best; however, if you want to use a red enchilada canned sauce that is FODMAP friendly, that will work, too.
- Taco Seasoning - Homemade or a low FODMAP version. Smoke and Sanity has a certified option on Amazon.
- Corn Tortillas - Yellow or white corn tortillas will work.
- Shredded Cheese - Use cheddar cheese or dairy-free shreds for a dairy-free option.
- Toppings - Add a bit of freshness, something creamy, and more spice if desired.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
In a 6-quart Slow Cooker or Crockpot, spray with nonstick cooking spray for easy cleanup. Add the homemade enchilada sauce. Nestle the chicken breasts into the sauce. Sprinkle the taco seasoning over the chicken. Cook on low for 3-4 hours or until chicken reaches an internal temperature of 165 degrees F with a digital thermometer.
Remove the chicken and shred it with two forks or an electric mixer. Once shredded, add the chicken to the sauce in the crock pot.
Next, cut the corn tortillas into fourths and add on top of the chicken. Push down the tortillas into the sauce but not below the chicken.
Sprinkle the cheese over it all and cover.
Cook on low heat for thirty minutes.
Once the cheese is melted, turn off the heat and scoop out individual servings, add toppings, and enjoy.
Tips and Tricks
- Don't overcook the chicken. It will become tough and chewy.
- Spray the crock pot liner with nonstick spray for easy cleanup.
- Shred the cooked chicken with an electric mixer or a stand mixer with a paddle attachment for a quicker method.
Ingredient Swaps
- Chicken Options- Swap out the chicken breasts and use boneless, skinless chicken thighs.
- Enchilada Sauce- Swap out the red enchilada sauce for a FODMAP friendly green enchilada sauce.
Variations
Ground Beef Enchilada Casserole: Use ground beef instead of chicken.
No Slow Cooker Chicken Enchiladas: No worries if you do not have a slow cooker. Make this recipe for low FODMAP chicken enchiladas! Want to use rotisserie chicken? Use this recipe, too.
Favorite Toppings
- Veggie Options: Diced Tomatoes, Bell Peppers, Diced Avocado, and Green Onion Tops
- Creamy Options: Avocado Lime Crema, Low FODMAP Guacamole, and Lactose-Free Sour Cream
- Salsa Options: Low FODMAP Corn Salsa and Low FODMAP Restaurant Style Salsa
Storing and Reheating
Store: Keep any leftovers in an airtight container in the refrigerator. Enjoy as soon as possible because the corn tortillas become mushy.
Reheat: Heat any leftovers on a microwave-safe dish for 1-2 minutes or until warmed.
Freeze: I do not recommend freezing leftovers. If you want a shortcut, make the homemade enchilada sauce in advance and freeze it. Defrost the sauce before adding it to the crock pot.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Chicken Breasts - Unseasoned chicken breasts are safe in one filet or 125 grams per meal.
- Enchilada Sauce - Use an option without garlic and onion like this recipe for low FODMAP enchilada sauce. Or purchase an option from the grocery store.
- Taco Seasoning - Use homemade seasoning or purchase a certified option from Amazon.
- Corn Tortillas without added gums - Safe at 3 tortillas or 57 grams per meal.
- Shredded Cheese - Safe in 2 slices or 40 grams per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Halfway between the cooking time, add a can of corn and diced bell peppers. This will allow the veggies time to soften but not turn to mush.
Meal Planning
This slow cooker meal is great for days when you need dinner on the table within thirty minutes of walking in the door. Serve it with a side of cilantro lime rice, brown rice, or white rice. Add a handful of tortilla chips and corn salsa for a bit of crunch. It is a great way to add some texture.
Additional Slow Cooker Recipes
Recipe
Slow Cooker Chicken Enchiladas
Equipment
Ingredients
- 1 pound chicken breasts boneless, skinless (2-3 pieces)
- 2 cups red enchilada sauce
- 1 teaspoon taco seasoning low FODMAP
- 8 corn tortillas cut into fourths
- 1 ½ cups shredded cheddar cheese
- Toppings: diced tomatoes, avocado, tortilla strips, sour cream, fresh cilantro leaves
Instructions
- Spray a 6-quart slow cooker liner with nonstick cooking spray for easy cleanup.
- Pour in the enchilada sauce.
- Add the chicken breasts.
- Sprinkle chicken with taco seasoning.
- Cover and cook on low heat for 3-4 hours.
- Remove cooked chicken and shred with two forks.
- Add shredded chicken back into the sauce.
- Cut the corn tortillas into fourths and drop into the sauce. Cover the tortillas with sauce.
- Sprinkle all of the cheese over the tortilla and chicken.
- Add the cover back and cook on low for thirty minutes or until cheese is melted.
- Serve with favorite toppings.
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