If you like the taste of chicken enchiladas, but don't like the time it takes to roll up each one, this is an easy alternative with the same great taste.
Spray 4 qt crockpot with non-stick spray. Mix shredded chicken, cream cheese and can of green chilis together in medium bowl and set aside. Heat oil in a frying pan. Fry each tortillas just until very lightly crisp. Tortilla should still be able to bend. Pat each tortilla dry with paper towels, removing as much oil as possible. Pour 1/4 of 1 can of enchilada sauce into bottom of crockpot. Layer 2 tortillas on bottom of crockpot, layer 1/4 of chicken mixture on tortillas, layer 2 tortillas on top of chicken mixture. Pour 1/4 of enchilada sauce then 1/4 cup of cheese. Repeat layers as above until all ingredients have been used. End with cheese and top with jalapanos if desired.
Cook on high for 4hrs or low for 6hrs.
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Serving Size: 1 Serving (424g) | ||
Recipe Makes: 8 | ||
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Calories: 980 | ||
Calories from Fat: 299 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.2g | 44 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 105.1mg | 32 % | |
Sodium 491.1mg | 17 % | |
Potassium 774.5mg | 20 % | |
Total Carbohydrate 130.4g | 38 % | |
Dietary Fiber 18.5g | 74 % | |
Sugars, other 111.9g | ||
Protein 45.6g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 980
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