Slow Cooker Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
5 boneless, skinless chicken breasts1 cup Canned Low Sodium Tomatoes (recipe is calculated with regular canned tomatoes)1/4 cup sliced black olives1/8 cup Jalapenos (sliced) (more or less to taste)2 Tbsp Chili Powder (more or less to taste)1/2 teaspoon ground cumin (more or less to taste)1/4 Teaspoon Garlic Powder (more or less to taste)1/2 Tbsp Onion Powder (more or less to taste)1 can condensed cream of chicken soup (98% fat free)10 Whole Wheat Tortillas20 oz Shredded Mozzarella
Pour tomatoes, jalapenos, olives, soup, and seasonings into crockpot.
Mix thoroughly using a rubber spatula.
Place chicken filets into the sauce.
Cook on low setting 4-6 hrs or until chicken is cooked all the way through (165° F using a meat thermometer).
Scoop out chicken and cut or shred, return chicken to sauce.
Place tortilla on plate and place about 1/2 cup chicken and sauce mixture in tortilla, then sprinkle 1 oz. shredded cheese over mixture. Roll the tortilla up, ladle a little more sauce over it, and sprinkle another 1 oz cheese.
Place in the microwave for about 30 seconds on High to melt the cheese and heat tortilla.
Makes 10 servings (1 Enchilada per person)
To lower calorie count you could eliminate half or all of the cheese. Watch the tortillas you get, some are lower on calories than others which could allow you a 2nd Enchilada. You could also cut the Cream of Chicken soup by 1/2 and substitute 1/2 cup chicken broth (this does make the sauce less creamy though and thus affects the flavor adversely in my opinion).
Number of Servings: 10
Recipe submitted by SparkPeople user KRYSTYL_ROSE.
Mix thoroughly using a rubber spatula.
Place chicken filets into the sauce.
Cook on low setting 4-6 hrs or until chicken is cooked all the way through (165° F using a meat thermometer).
Scoop out chicken and cut or shred, return chicken to sauce.
Place tortilla on plate and place about 1/2 cup chicken and sauce mixture in tortilla, then sprinkle 1 oz. shredded cheese over mixture. Roll the tortilla up, ladle a little more sauce over it, and sprinkle another 1 oz cheese.
Place in the microwave for about 30 seconds on High to melt the cheese and heat tortilla.
Makes 10 servings (1 Enchilada per person)
To lower calorie count you could eliminate half or all of the cheese. Watch the tortillas you get, some are lower on calories than others which could allow you a 2nd Enchilada. You could also cut the Cream of Chicken soup by 1/2 and substitute 1/2 cup chicken broth (this does make the sauce less creamy though and thus affects the flavor adversely in my opinion).
Number of Servings: 10
Recipe submitted by SparkPeople user KRYSTYL_ROSE.
Nutritional Info Amount Per Serving
- Calories: 449.0
- Total Fat: 15.7 g
- Cholesterol: 104.8 mg
- Sodium: 1,114.6 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 5.1 g
- Protein: 46.1 g
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