Put the ½ cup salsa and red enchilada sauce in a small saucepan and cook over low heat until the sauce is reduced to 2 ½ cups, about 25-30 minutes. (Stir it a few times so it doesn’t stick on the bottom.)

While the sauce reduces, shred the chicken apart and measure out the sour cream and cheese.

When the sauce mixture has reduced, put the shredded chicken into a bowl and gently mix in 1 cup sauce, 1 cup sour cream, and 1 ½ cups grated cheese.

Lay the 10 Carb Balance White Tortillas (affiliate link) out on the counter (on cutting boards or paper towels) and divide the filling mixture among the 10 tortillas.

Spray the Crock-Pot Casserole Crock Slow Cooker (affiliate link) with non-stick spray and spread about ¼ cup of the sauce over the bottom of the slow cooker.

Roll up each enchilada as tightly as you can and lay them side-by-side in the slow cooker. (You’ll have to squish them together to get all 10 enchiladas in, but it will work.)

Spread the rest of the sauce over the top of the rolled enchiladas and top them with the other 1 ½ cups of grated cheese.

Cook on high for 2 ½ – 3 hours, or until enchiladas are bubbling and the cheese is nicely melted. (If a lot of moisture gathers on the lid of the casserole crock, I remove the lid halfway and dump that liquid in the sink.)

If you’re using the Casserole Crock you might want to brown the top of the finished enchiladas in a 400F/200C oven for 10-15 minutes but that step is completely optional. (Crock-Pot does not recommend broiling for the Casserole Crock insert.)

If you prefer baking this in a casserole dish in the oven, I'd use a casserole dish that's about 10" x 12" if you have that size. Preheat the oven to 375F/190C and bake the enchiladas 30-40 minutes, or until they're bubbling hot and slightly browned on top. (See instruction from this recipe if you want more tips for making it in the oven.)

Serve hot, garnished with green onions and with additional sour cream to add at the table if desired.