How To Make Slow Cooker Chicken Enchiladas
Enjoy a flavorful and tender bite of these slow cooker chicken enchiladas wrapped in corn tortillas and topped with a homemade enchilada sauce and cheese!
Serves:
Ingredients
- 2cupscooked chicken,shredded
- ½cupsalsa
- 12flour tortillas,6-inch in size
- 4ozmild green chiles,(1 can)
- 15ozblack beans,(1 can)
- 1cupcorn,defrosted
- 10ozenchilada sauce,(1 can) divided
- 2cupscheddar cheese,or your favorite blend
Instructions
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Spray the inside of a 6-qt slow cooker with cooking spray. Pour ¼ cup of the enchilada sauce to cover the bottom.
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Combine the shredded chicken, salsa, corn, beans, chiles, and about ½ cup of the enchilada sauce.
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Divide the chicken mixture over the tortillas (approximately ¼ cup each).
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Roll each tortilla and place seam side down in the slow cooker (6 per layer can be fit), topping each layer with the remaining enchilada sauce.
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Top everything with cheese.
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Rest two layers of paper towel over the top of the slow cooker (so they are not touching the enchiladas) and cover with the lid.
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Cook on Low for 3 to 4 hours.
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To serve, scoop it out like you would on a casserole.
Nutrition
- Calories: 842.84kcal
- Fat: 26.81g
- Saturated Fat: 10.92g
- Trans Fat: 0.53g
- Monounsaturated Fat: 8.80g
- Polyunsaturated Fat: 4.04g
- Carbohydrates: 104.77g
- Fiber: 15.30g
- Sugar: 10.71g
- Protein: 47.70g
- Cholesterol: 79.88mg
- Sodium: 1616.41mg
- Calcium: 559.90mg
- Potassium: 1512.96mg
- Iron: 8.17mg
- Vitamin A: 139.85µg
- Vitamin C: 48.83mg
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