Slow Cooker Enchiladas
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Slow Cooker Enchiladas calories by ingredient
Introduction
Excellent! Excellent!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)
Directions
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.