Slow Cooker Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Slow Cooker Chicken Enchiladas calories by ingredient
Introduction
The serving size is 1 enchilada. The serving size is 1 enchilada.Number of Servings: 6
Ingredients
-
2 Chicken Breast
1 19oz Can of Enchilada Sauce
1 4oz Can of Green Chili Peppers
1/2 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1/2 tsp black pepper
1 1/2 cup shredded cheese
1/2 cup Plain Greek Yogart
6 whole wheat tortillas
Directions
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