Crock pot Mexican
Crockpot Chicken and Corn Enchilada Casserole
Instructions
Chop up your pre-cooked chicken.
Combine the soup, sour cream and chilies. Mix well.
Add the chicken and corn and stir.
Pour half a can of enchilada sauce in the bottom of the crockpot.
Layer half of the tortilla shells over the sauce.
Spread half of the chicken and soup combination over the tortillas.
Sprinkle with half of the shredded cheese.
Then repeat the steps using the remaining ingredients, starting with another layer of the enchilada sauce.
Once you’ve completed two layers, pop the lid on it and cook on low for 4-6 hours or on high for about 3 hours.
Plate it up and dinner is done.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (313g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 339 | ||
Calories from Fat: 178 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 62.8mg | 19 % | |
Sodium 1431.2mg | 49 % | |
Potassium 232.1mg | 6 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 19.3g | ||
Protein 19.8g | 28 % | |
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: 339
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