CopyCat Lupe Tortillas "Soft Chicken Taco" Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Lowest carb tortillas you can findone can of chicken brothchicken boullionchicken breastmonterey cheesesalsaonions for garnish (optional) spices - I used corriander, cumin, chipotle chili powder, oregano, cayenne, and paprika with some garlic cloves and onions for good measure.
Throw everything but the cheese and tortillas in the crockpot. Cook on high for 3 hours or until the chicken shreds easilly. Ladle out as much of the liquid as you can and reduce in a saucepot by half. (you want about 1.5-2 cups of "sauce" to work with) after reducing, blend sauce until smooth and return to chicken in crockpot. Cook for another hour with sauce. When you are ready to assemble, remove sauce once again and set aside. heat up tortillas nice and hot in a skillet, fill with cheese and chicken, roll and place in casserole. top enchiladas with reserved sauce, remaining cheese and chopped white onion. Bake at 350 for 20 minutes or so or until cheese is melted and bubbly.
Serving Size: makes 10 big enchiladas
Number of Servings: 10
Recipe submitted by SparkPeople user POGOMOP.
Serving Size: makes 10 big enchiladas
Number of Servings: 10
Recipe submitted by SparkPeople user POGOMOP.
Nutritional Info Amount Per Serving
- Calories: 341.4
- Total Fat: 18.2 g
- Cholesterol: 97.2 mg
- Sodium: 1,024.9 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 7.3 g
- Protein: 39.1 g
Member Reviews