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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 399.1
  • Total Fat: 14.5 g
  • Cholesterol: 68.5 mg
  • Sodium: 984.7 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 39.4 g

View full nutritional breakdown of Easy Crockpot Chicken Enchiladas calories by ingredient
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Easy Crockpot Chicken Enchiladas

Submitted by: CGESSFORD

Introduction

This is a great weeknight meal. Using the crockpot makes the chicken juicy and well seasoned. Fast and easy and sooo good! This is a great weeknight meal. Using the crockpot makes the chicken juicy and well seasoned. Fast and easy and sooo good!
Number of Servings: 6

Ingredients

    3 Chicken breasts (boneless & skinless)
    1 small onion, diced
    1 can of Rotel (tomatoes & green chiles)
    1 jar of enchilada sauce
    6 flour tortillas (nutritional info based on 6" tortillas)
    2 cups of shredded cheese (we use Montery Jack)

Directions

Makes 6 enchiladas

Place the chicken & onions in the crockpot and pour the Rotel over the top. Cook on low for 7 to 8 hours (4 - 5 hours on high). After the chicken is cooked through, shred it in the crockpot with the juices from the tomatoes & chiles.

After shredding the chicken, assemble the enchiladas. Put about 1/4 cup of chicken in each tortilla, roll it and place it in an 8.5 x 11 baking dish with the seam side down. Place each assembled enchilada close to the next.

After assembling all of them, pour the enchilada sauce over the top and sprinkle the cheese over the sauce. The sauce should cover most of the enchiladas.

Bake in the oven at 400 for about 15 minutes.

As a leftover idea, any extra shredded chicken makes great quesadillas.

Number of Servings: 6

Recipe submitted by SparkPeople user CGESSFORD.






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