Slow Cooker Chicken Enchiladas
- Minutes to Cook:
- Number of Servings: 8
Ingredients
24 oz boneless skinless Chicken Thigh1 1/2 cup Mild Enchilada Sauce 1/2 cup diced Onions1/2 cup diced Sweet Red Peppers1/2 cup diced Celery4 oz Neufchatel Cheese1/2 cup Plain Greek Yogurt1 cup Kraft Shredded 2% Mexican Four Cheese blend, divided8 La Tortilla Factory, White Corn Whole Grain Tortilla
in slow cooker on high, place enchilada sauce and chicken thighs. cook for 2 hours, and then add veg. cook for another hour or so.
in a blender, combine neufchatel and 1/2 cup cheese blend. set aside.
preheat oven to 350*, in 8"x8" pan, take a tortilla and place 1/8 of chicken mixture and 1/8 of cheese mixture and roll, for all 8. when all are in tray, pour the leftover enchilada sauce and top with 1/2 cup cheese. bake until cheese is bubbly
Serving Size: makes 8 servings
in a blender, combine neufchatel and 1/2 cup cheese blend. set aside.
preheat oven to 350*, in 8"x8" pan, take a tortilla and place 1/8 of chicken mixture and 1/8 of cheese mixture and roll, for all 8. when all are in tray, pour the leftover enchilada sauce and top with 1/2 cup cheese. bake until cheese is bubbly
Serving Size: makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 286.9
- Total Fat: 8.9 g
- Cholesterol: 61.6 mg
- Sodium: 708.2 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 2.2 g
- Protein: 25.6 g
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