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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 449.0
  • Total Fat: 15.7 g
  • Cholesterol: 104.8 mg
  • Sodium: 1,114.6 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 5.1 g
  • Protein: 46.1 g

View full nutritional breakdown of Slow Cooker Chicken Enchiladas calories by ingredient
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Slow Cooker Chicken Enchiladas

Submitted by: KRYSTYL_ROSE

Introduction

An all-in-one dish you don't have to slave over all day to make it taste like you did!

This meal is not exceedingly low in calories, but it does have ALL the food groups in this dish, so you do not need to eat additional food to have a full meal.

My family has some Cajun-French background, so we tend to like things a little spicier than most, adjust seasonings to suit your palate.
An all-in-one dish you don't have to slave over all day to make it taste like you did!

This meal is not exceedingly low in calories, but it does have ALL the food groups in this dish, so you do not need to eat additional food to have a full meal.

My family has some Cajun-French background, so we tend to like things a little spicier than most, adjust seasonings to suit your palate.

Number of Servings: 10

Ingredients

    5 boneless, skinless chicken breasts
    1 cup Canned Low Sodium Tomatoes (recipe is calculated with regular canned tomatoes)
    1/4 cup sliced black olives
    1/8 cup Jalapenos (sliced) (more or less to taste)
    2 Tbsp Chili Powder (more or less to taste)
    1/2 teaspoon ground cumin (more or less to taste)
    1/4 Teaspoon Garlic Powder (more or less to taste)
    1/2 Tbsp Onion Powder (more or less to taste)
    1 can condensed cream of chicken soup (98% fat free)
    10 Whole Wheat Tortillas
    20 oz Shredded Mozzarella


Directions

Pour tomatoes, jalapenos, olives, soup, and seasonings into crockpot.
Mix thoroughly using a rubber spatula.
Place chicken filets into the sauce.
Cook on low setting 4-6 hrs or until chicken is cooked all the way through (165° F using a meat thermometer).
Scoop out chicken and cut or shred, return chicken to sauce.
Place tortilla on plate and place about 1/2 cup chicken and sauce mixture in tortilla, then sprinkle 1 oz. shredded cheese over mixture. Roll the tortilla up, ladle a little more sauce over it, and sprinkle another 1 oz cheese.
Place in the microwave for about 30 seconds on High to melt the cheese and heat tortilla.

Makes 10 servings (1 Enchilada per person)

To lower calorie count you could eliminate half or all of the cheese. Watch the tortillas you get, some are lower on calories than others which could allow you a 2nd Enchilada. You could also cut the Cream of Chicken soup by 1/2 and substitute 1/2 cup chicken broth (this does make the sauce less creamy though and thus affects the flavor adversely in my opinion).

Number of Servings: 10

Recipe submitted by SparkPeople user KRYSTYL_ROSE.






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