Try this Slow Cooker Enchiladas recipe, or contribute your own.
Suggest a better description1. Put the chicken breasts and the enchilada sauce in your slow cooker.
2. Cook on HIGH for 4 hours or LOW for 8 hours.
3. Shred the chicken with 2 forks right in the slow cooker.
4. Cut the tortillas in to strips, add to chicken and sauce. Stir.
5. Add 1 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
6. Flatten the mixture slightly.
Add the rest of the cheese and the olives on top.
7. Cook on low for about 40 - 60 minutes longer.
8. Top with sour cream (optional)
NOTES
Slow Cooker Size: 6 quart
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (960g) | ||
Recipe Makes: 1 | ||
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Calories: 610 | ||
Calories from Fat: 72 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0mg | 0 % | |
Sodium 126mg | 4 % | |
Potassium 520.8mg | 14 % | |
Total Carbohydrate 125g | 37 % | |
Dietary Fiber 17.6g | 71 % | |
Sugars, other 107.4g | ||
Protein 16g | 23 % | |
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: 610
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