Cheesey Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 280.3
- Total Fat: 8.4 g
- Cholesterol: 40.6 mg
- Sodium: 851.5 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 2.3 g
- Protein: 20.0 g
View full nutritional breakdown of Cheesey Chicken Enchiladas calories by ingredient
Introduction
Slow cooker chicken enchiladas Slow cooker chicken enchiladasNumber of Servings: 8
Ingredients
-
4 frozen boneless chicken breasts
2 large green peppers
1 large yellow onion
1 large can of enchilada sauce
2 cups kraft 2% shredded cheddar cheese
8 wheat tortillas
Not included in nutritional info:
Toppings
a few dashes of hot sauce (optional)
Light or fat free sour cream
Green onion
Directions
makes 8 servings
cook 4 frozen chicken breasts, 1 large can of enchilada sauce in crock pot on low setting 8-10 hrs. After 4 hours add all sliced green peppers and yellow onions to chicken and sauce. Cook for additional 4 hrs or until chicken falls apart and can be shredded easily. Shred all of chicken mixture before stuffing tortillas.
Preheat oven to 400
Spray baking pan with cooking spray (optional)
Stuff mixture (use spoon to strain sauce) and veggie mixture into tortillas
divide 1 cup cheese among 8 enchiladas - put on top of chicken mixture inside tortilla
fold/roll tortilla sides closed
bake at 400 for 20 minutes til tortilla is cripy/golden
Add remaining enchilada sauce left over from crock pot and 1 cup cheese on top of tortillas
Bake 10 minutes or until cheese is bubbly and lightly golden
Number of Servings: 8
Recipe submitted by SparkPeople user TRAVIBR.
cook 4 frozen chicken breasts, 1 large can of enchilada sauce in crock pot on low setting 8-10 hrs. After 4 hours add all sliced green peppers and yellow onions to chicken and sauce. Cook for additional 4 hrs or until chicken falls apart and can be shredded easily. Shred all of chicken mixture before stuffing tortillas.
Preheat oven to 400
Spray baking pan with cooking spray (optional)
Stuff mixture (use spoon to strain sauce) and veggie mixture into tortillas
divide 1 cup cheese among 8 enchiladas - put on top of chicken mixture inside tortilla
fold/roll tortilla sides closed
bake at 400 for 20 minutes til tortilla is cripy/golden
Add remaining enchilada sauce left over from crock pot and 1 cup cheese on top of tortillas
Bake 10 minutes or until cheese is bubbly and lightly golden
Number of Servings: 8
Recipe submitted by SparkPeople user TRAVIBR.