Slow Cooker Chicken Enchilada
- Number of Servings: 6
Ingredients
1 can (10.75 oz) cream of chicken soup (98% fat free)1 container (8 oz) plain greek yogurt1 can (4.5 oz) chopped green chilies12 oz shredded cooked chicken breast1 can (10 oz) enchilada sauce12 corn tortillas (6 inch), cut into quarters2 cups shredded cheddar cheese (2%)
Stir together the soup, yogurt and chilies.
Fold chicken into soup and yogurt mixture.
Pour half a can of enchilada sauce on bottom of a medium (4-5 qt) slow cooker and arrange half of cut tortilla pieces over sauce.
Spread half of chicken mixture over cut tortilla and enchilada sauce and top with half of cheese.
Repeat layer, starting with remaining enchilada sauce and cut tortillas.
Cook on low setting for 4-6 hours.
Serving Size: 6 servings
Fold chicken into soup and yogurt mixture.
Pour half a can of enchilada sauce on bottom of a medium (4-5 qt) slow cooker and arrange half of cut tortilla pieces over sauce.
Spread half of chicken mixture over cut tortilla and enchilada sauce and top with half of cheese.
Repeat layer, starting with remaining enchilada sauce and cut tortillas.
Cook on low setting for 4-6 hours.
Serving Size: 6 servings
Nutritional Info Amount Per Serving
- Calories: 350.9
- Total Fat: 10.0 g
- Cholesterol: 23.3 mg
- Sodium: 804.1 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 5.1 g
- Protein: 17.0 g
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