Slow Cooker Chicken Enchiladas
Minutes Prep time: 15
Minutes Total time: 135
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 135
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 can (8 oz each) Hunt's® Tomato Sauce, divided
1 can (10-3/4 oz each) reduced sodium condensed cream of chicken soup
2 cups shredded rotisserie chicken
1/2 cup chopped sweet onion
12 corn tortillas (6 inch), cut into lengthwise strips
1 cup shredded Monterey Jack cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 194 mg | 19% |
Carbohydrate | 32 g | 11% |
Cholesterol | 80 mg | 27% |
Total Fat | 14 g | 21% |
Iron | 1 mg | 7% |
Calories | 327 kcal | 16% |
Sodium | 819 mg | 34% |
Protein | 20 g | 40% |
Saturated Fat | 6 g | 28% |
Sugars | 6 g | 1% |
Vitamin C | 5 mg | 8% |
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.
Frozen chopped onion may be substituted for fresh.
Any leftover chicken may be used in place of rotisserie chicken.
Slow Cooker Chicken Enchiladas