Slow Cooker Enchiladas
- Number of Servings: 6
Ingredients
1 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 0.125 cup Cornstarch 1 tbsp Chili powder 0.5 tsp Cumin seed 0.25 tsp Pepper, black 1 cup Tomato Sauce 1 can (6 oz) Tomato Paste 1.5 cup (8 fl oz) Chicken Broth 32 grams Cilantro, raw 1 tbsp Canola Oil 4 clove Garlic 113 gram(s) Green Chile Peppers, canned, whole, 4 oz. =113 g (by SLIMKATIE) 0.5 tsp Garlic powder 1 tsp Cumin seed 1 tsp Chili powder 0.5 tsp Pepper, black 0.5 tsp Pepper, black 1.5 cup Kraft 2% Shredded Cheddar Cheese 1 cup Sour Cream, reduced fat 6 serving Whole Wheat Tortilla, medium (45g)
Preheat oven to 350 degrees. Place chicken breast on the bone, with skin, in a covered baking dish. Bake until juices run clear when pierced with a fork, after about 45 minutes. Chicken should have reached an internal temperature of 165 degrees. Allow to cool. Remove skin and bones, discard. Shred chicken or cut into bite-sized cubes.
In a medium mixing bowl add chicken, garlic powder, cumin, chili powder, black pepper, and salt to taste. Add to seasoned chicken: green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream, and 1 cup cheese. Mix well. Place 1/2 cup chicken mixture in the center of each tortilla. Leave about 2" in the bottom without filling and fold up. Continue until all tortillas are filled.
Lightly spray the bottom and the sides of the slow cooker with nonstick cooking spray. We like to make our own cooking spray by filling this reusable cooking spray bottle with olive or canola oil. Lay enchiladas seam side down in the slow cooker, add a little of the sauce above each layer as you stack them. There should be 2 layers of 3 or 3 layers of 2, depending on the size of your slow cooker.
Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour over the enchiladas. Cover and cook on low 3 to 4 hours, or until hot and bubbly. Cut between each enchilada, and carefully remove them, one at a time, with a large spatula. Pour liquid from slow cooker over enchiladas and sprinkle with remaining cheese. Garnish with diced tomatoes and shredded lettuce.
Serving Size: 1 enchilada
In a medium mixing bowl add chicken, garlic powder, cumin, chili powder, black pepper, and salt to taste. Add to seasoned chicken: green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream, and 1 cup cheese. Mix well. Place 1/2 cup chicken mixture in the center of each tortilla. Leave about 2" in the bottom without filling and fold up. Continue until all tortillas are filled.
Lightly spray the bottom and the sides of the slow cooker with nonstick cooking spray. We like to make our own cooking spray by filling this reusable cooking spray bottle with olive or canola oil. Lay enchiladas seam side down in the slow cooker, add a little of the sauce above each layer as you stack them. There should be 2 layers of 3 or 3 layers of 2, depending on the size of your slow cooker.
Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour over the enchiladas. Cover and cook on low 3 to 4 hours, or until hot and bubbly. Cut between each enchilada, and carefully remove them, one at a time, with a large spatula. Pour liquid from slow cooker over enchiladas and sprinkle with remaining cheese. Garnish with diced tomatoes and shredded lettuce.
Serving Size: 1 enchilada
Nutritional Info Amount Per Serving
- Calories: 400.0
- Total Fat: 18.0 g
- Cholesterol: 61.4 mg
- Sodium: 1,351.7 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 5.9 g
- Protein: 23.8 g
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