Chicken Enchilada Crock Pot: Easy & Delicious Slow Cooker Recipe
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (10 oz) can enchilada sauce
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 (4 oz) can diced green chilies
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- Instructions:
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- In a bowl, mix enchilada sauce, cream of chicken soup, green chilies, and spices until combined.
- Pour sauce over the chicken in the slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through.
- Shred the chicken with forks and warm tortillas.
- Assemble enchiladas by filling tortillas with shredded chicken and cheese; roll them up.
- Place seam-side down in a greased baking dish, pour remaining sauce over them, top with cheese.
- Bake at 350°F for 15-20 minutes if desired.
- Helpful Notes:
Nutrition
- Serving Size: 1 enchilada (approx. 200g)
- Calories: 432
- Sugar: 3g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg