Chicken Enchilada's

Chicken Enchilada's

4.6 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 447.8
  • Total Fat: 10.4 g
  • Cholesterol: 80.3 mg
  • Sodium: 881.9 mg
  • Total Carbs: 44.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 41.8 g

View full nutritional breakdown of Chicken Enchilada's calories by ingredient
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Number of Servings: 8


    *Tomatoes, red, ripe, canned, with green chilies (rotel), 1 can
    *Green Chile enchilada Sauce, 2.5 oz
    *Cheese Soup, 1 can
    Chicken Breast, no skin, 4 breast, bone and skin removed
    Flour Tortillas, 8 tortilla (approx 10" dia)
    Monterey, Cheddar or Colby Cheese, Low Fat, 2 cup, shredded


Cook and shredd the chicken
Put shredded chicken into a crock pot with other ingredients (excpet the tortilla's). Cook on low until ready to make enchilada's. Drain
Put chicken mixture on tortilla's and roll up. Place seam side down in a cake pan or cassarole dish.
Cook until tortilla's are starting to get brown around the edges.
I use shredded lettuce, salsa, or LF sour cream on top.

Number of Servings: 8

Recipe submitted by SparkPeople user MELRAE2.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    delicious(or however you spell that) - 7/17/09

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  • We cook at 350 for about 20 - 30 minutes (for 16 servings). This is really delicious! The chicken mixture would be amazing over rice too! - 11/8/14

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  • Really yummy, a different way to make enchiladas! My husband who is Mexican (who's mom is the best mexican cook ever) loved it! He actually ate all my leftovers!! I did only use half the cheese and just put it on top instead of inside. - 9/5/11

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  • Even though the instructions are not very clear, I still pulled this recipe off!The enchiladas were pretty good! - 7/30/09

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  • This was simple and turned out really well. Another reason to love my crockpot. - 7/29/09

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