Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2399g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 382 (13%)|
|Amt Per Serving||% DV|
|Total Fat 42.4g||57 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 20.2g|
|Cholesterol 0mg||0 %|
|Sodium 645.2mg||22 %|
|Potassium 2752.4mg||72 %|
|Total Carbohydrate 615.5g||181 %|
|Dietary Fiber 87.6g||350 %|
|Sugars, other 527.9g|
|Protein 78.9g||113 %|
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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: 3030
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