Slow Cooker Chicken Enchiladas
- Number of Servings: 6
Ingredients
2 Chicken Breast1 19oz Can of Enchilada Sauce1 4oz Can of Green Chili Peppers1/2 tsp garlic powder1 tsp cumin1 tsp chili powder1/2 tsp black pepper1 1/2 cup shredded cheese1/2 cup Plain Greek Yogart6 whole wheat tortillas
Cook chicken in oven @ 350 degrees for about 45 mins or until juices run clear
Shred chicken or cut into bite size cubes
In a medium bowl, combine chicken, garlic, cumin, chili powder, and black pepper. Mix together.
Then add the can of green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup of greek yogart, and 1 cup of cheese to the seasoned chicken. Stir it all together.
Place 1/2 cup of chicken mixture onto the center of each tortilla, leave about 2 inches at bottom to fold.
Lightly Spray slow cooker with nonstick spray
Lay each enchilada seam side down, add sauce to top of each layer as you stack them.
Cook on low for 3-4 hours.
Serving Size: Makes 6 Enchiladas
Shred chicken or cut into bite size cubes
In a medium bowl, combine chicken, garlic, cumin, chili powder, and black pepper. Mix together.
Then add the can of green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup of greek yogart, and 1 cup of cheese to the seasoned chicken. Stir it all together.
Place 1/2 cup of chicken mixture onto the center of each tortilla, leave about 2 inches at bottom to fold.
Lightly Spray slow cooker with nonstick spray
Lay each enchilada seam side down, add sauce to top of each layer as you stack them.
Cook on low for 3-4 hours.
Serving Size: Makes 6 Enchiladas
Nutritional Info Amount Per Serving
- Calories: 369.3
- Total Fat: 11.4 g
- Cholesterol: 68.6 mg
- Sodium: 1,126.0 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 3.3 g
- Protein: 31.0 g
Member Reviews