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 ounce) can enchilada sauce
- 1 (10.75 ounce) can condensed cream of chicken soup
- 12 (6-inch) corn tortillas
- 2 cups shredded cheddar cheese
- Preparation Instructions:
Instructions
- Place chicken breasts in the slow cooker.
- In a bowl, mix enchilada sauce, cream of chicken soup, and spices.
- Pour sauce over chicken.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Shred chicken and assemble enchiladas using warmed tortillas and cheese.
- Optionally bake at 350°F for crispy edges.
- Helpful Notes:
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 410
- Sugar: 3g
- Sodium: 940mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg