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Wednesday, January 08 2014

Layers of corn tortillas, spicy tomato sauce, and chicken filling slow-cooked for a unique twist on an oven-baked family favorite.

Slow Cooker Chicken Enchiladas
Recipe from 
Servings: 6
Serving size: 1  cup
Prep Time: 15 mins
Total Time: 2 hrs 15 mins
 
 
ingredients
 
  •     PAM® Original No-Stick Cooking Spray
  • 1    10 ounce can  Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1    8 ounce can  Ro*Tel® Original Tomato & Green Chili Sauce
  • 1    10 3/4ounce can  reduced sodium condensed cream of chicken soup
  • 2    cups   shredded rotisserie chicken
  • 1/2   cup   chopped sweet onion
  • 12      white corn tortillas (6 inch), cut into lengthwise strips
  • 1    cup   shredded Monterey Jack cheese
 
directions
Spray inside of 4-quart slow cooker with cooking spray.
 
 
Stir together drained tomatoes, half of tomato sauce, and soup in small bowl; set aside. Combine chicken, onion, and remaining tomato sauce in another bowl.
 
 
Place 1/3 of tortilla strips in bottom of slow cooker; top with 1/3 each of sauce mixture, chicken filling, and shredded cheese. Repeat layers, ending with a layer of cheese.
 
 
Cover and cook on HIGH 2 hours or on LOW 4 hours.
 
 
Cook's Tips:
 
Frozen chopped onion may be substituted for fresh. Any leftover chicken may be used in place of rotisserie chicken.
 
 

 
nutrition information
Per Serving: cal. (kcal) 327, Fat, total (g) 14, chol. (mg) 80, sat. fat (g) 6, carb. (g) 32, fiber (g) 5, pro. (g) 20, vit. A (IU) 583, vit. C (mg) 4, sodium (mg) 785, calcium (mg) 192, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:22 am   |  Permalink   |  0 Comments  |  Email
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