Slow Cooker Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 1 cup Old ElPaso Red Enchilada sauce (by AKACARL) 8 tbsp Great Value Chopped Green Chiles (by JHANDAL) .5 tsp Garlic powder 1 tsp Cumin (ground) (by IVORYGRL1) 1 tsp Chili powder .5 tsp Pepper, black 1.5 cup Cheese, sharp cheddar, grated 1 cup Sour Cream, reduced fat 6 serving Whole Wheat Tortilla, medium (45g)
1. Preheat oven to 350 degrees.
2. Shred cooked chicken or cut into bite-size pieces.
3. In medium mixing bowl add chicken, garlic powder, cumin, chili powder, pepper and salt to taste. Add to seasoned chicken green chiles, 1/2 cup enchilada sauce, 1/2 cup sour cream and 1 cup cheese. Mix well.
4. Place 1/2 cup chicken mixture in the center of each enchilada. Leave about 2 inches in the bottom without filling and fold up.
5. Stack enchiladas in slow cooker, add a little sauce on top of each layer. There should be 2 layers of 3 or 3 layers of 2, depending on the size of the slow cooker.
6. Combine remaining enchilada sauce and 1/2 cup sour cream. Pour over enchiladas.
7. Cover and cook on low 3 to 4 hours or until hot and bubbly. Pour liquid from slow cooker over enchiladas and sprinkle with remaining cheese.
Serving Size: Makes 6 enchiladas
Number of Servings: 6
Recipe submitted by SparkPeople user DEBSKATS3.
2. Shred cooked chicken or cut into bite-size pieces.
3. In medium mixing bowl add chicken, garlic powder, cumin, chili powder, pepper and salt to taste. Add to seasoned chicken green chiles, 1/2 cup enchilada sauce, 1/2 cup sour cream and 1 cup cheese. Mix well.
4. Place 1/2 cup chicken mixture in the center of each enchilada. Leave about 2 inches in the bottom without filling and fold up.
5. Stack enchiladas in slow cooker, add a little sauce on top of each layer. There should be 2 layers of 3 or 3 layers of 2, depending on the size of the slow cooker.
6. Combine remaining enchilada sauce and 1/2 cup sour cream. Pour over enchiladas.
7. Cover and cook on low 3 to 4 hours or until hot and bubbly. Pour liquid from slow cooker over enchiladas and sprinkle with remaining cheese.
Serving Size: Makes 6 enchiladas
Number of Servings: 6
Recipe submitted by SparkPeople user DEBSKATS3.
Nutritional Info Amount Per Serving
- Calories: 412.3
- Total Fat: 19.7 g
- Cholesterol: 94.5 mg
- Sodium: 753.2 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 3.9 g
- Protein: 30.1 g
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