Yield: 8 servings
Crockpot Enchiladas
Prep Time
5 minutes
Cook Time
8 hours
Total Time
8 hours 5 minutes
Crockpot Enchiladas make it easy to have a delicious Mexican meal on the table any night of the week. Put your slow cooker to use with this simple and hassle free recipe that the whole family will love.
Ingredients
- 4 large boneless, skinless chicken breasts (2 pounds)
- 2 cans (10 ounce each) cream of chicken soup
- 1 can (10 ounce) enchilada sauce
- ½ cup salsa
- 2 cups shredded cheddar cheese
- 8 flour tortillas
Instructions
- Cook chicken with soup, sauce and salsa in crockpot for 7 hours. Chicken will pull apart with a fork. Fill tortillas and top with cheese.
- Lay them in a 13x9 dish and bake in a 350 degree oven for 30 minutes.
- OR, mix cheese into crockpot during last 20 minutes. Serve on warmed tortillas with all the fixings.
Notes
- Adjust the spiciness. Because the members of my family all have different levels of tolerance for spice, I kept the heat levels pretty mild here. If you like a little extra heat, use a spicier salsa or add a small can of chopped green chiles (or jalapenos) to the slow cooker with the chicken.
- Use your favorite tortillas. Both flour and corn tortillas taste great with this recipe.
- Turkey enchiladas. This enchilada recipe can also be made with turkey breasts instead of chicken for something a little different. Why not give both a try?
- Experiment with toppings. Any garnishes you love on your tacos and burritos can dress up your enchiladas as well.
- See blog post for more recipe tips and tricks!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 427Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 83mgSodium: 943mgCarbohydrates: 36gFiber: 3gSugar: 3gProtein: 32g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.