Crockpot Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 339.8
  • Total Fat: 8.7 g
  • Cholesterol: 49.3 mg
  • Sodium: 1,335.7 mg
  • Total Carbs: 38.1 g
  • Dietary Fiber: 9.3 g
  • Protein: 31.7 g

View full nutritional breakdown of Crockpot Chicken Enchiladas calories by ingredient
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Number of Servings: 4


    3/4th lb chicken breast
    2 cans enchilada sauce (used old el paso mild, small cans - 4.25 1/4 cup servings per can) Would use large can next time for more sauce
    1 can black beans, drained and rinsed

    1.5 Tbsp corn starch
    1/3 cup water

    8 small whole wheat tortillas (used TJs reduced carb whole wheat)


add chicken, enchilada sauce and black beans to crockpot, cook on low 3-4 hours or high 8-10.

Shred chicken.

If sauce is too thin, add about 1.5 Tbsp corn starch to 1/3 cup water, mix well and add to chicken mixture in crockpot, set to high.

Ladel a small amount of sauce on the bottom of a baking dish. Spoon about 1/8th of mixture into tortilla, roll up and place in dish, Top with rest of sauce.

Bake about 10-20 minutes. add cheese before baking if desired (not added in NI)

Number of Servings: 4

Recipe submitted by SparkPeople user BLACKDOVE5.

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