Crock Pot Chicken Enchiladas
User Reviews
5.0
126 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
4 hrs 5 mins
-
Total Time
4 hrs 45 mins
-
Servings
8
-
Calories
417 kcal
-
Course
Main Course
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Cuisine
Mexican
Crock Pot Chicken Enchiladas
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With just 5 minutes of prep, our hot and cheesy crock pot chicken enchiladas make dinner a breeze! Just let the crock pot do the work.
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Ingredients
- 1½ pounds boneless skinless chicken breasts
- 1 (28-ounce) can Las Palmas mild green enchilada sauce
- 12 corn tortillas, cut into one inch strips
- 3 cups grated cheddar cheese, divided
- 1 cup black olives, sliced
- sour cream, for serving
Instructions
- Add the chicken breasts to a crock pot, and pour the enchilada sauce over the top. Cook on high for 4 hours, or low for 8 hours.
- Shred the chicken in the crock pot using two forks. Stir the tortilla strips into the chicken and enchilada sauce. Add 1 cup of cheese and ½ cup of olives and stir to combine. Sprinkle the remaining cheese and olives over the top.
- Cover and continue to cook on low for 40-60 minutes. Remove the cover and let stand 10 minutes before serving. Serve hot with sour cream on top.
Notes
- Recipe Tips.
- Freezer meal. The best way to turn this recipe into a freezer meal is to double the recipe and cook the chicken and sauce as directed. Allow to cool and divide into 2 freezer bags and store in the freezer for up to 3 months. To cook, thaw one bag of chicken in the fridge, layer in the crock pot as directed with the other ingredients, and cook until heated through.
- The best way to turn this recipe into a freezer meal is to double the recipe and cook the chicken and sauce as directed. Allow to cool and divide into 2 freezer bags and store in the freezer for up to 3 months. To cook, thaw one bag of chicken in the fridge, layer in the crock pot as directed with the other ingredients, and cook until heated through.
- Store leftovers in the fridge in an airtight container(s) for up to 3 days or freeze them for up to 3 months. Thaw overnight in the fridge before reheating. Large portions can be heated in the oven. Use the microwave for smaller portions.
- Store leftovers in the fridge in an airtight container(s) for up to 3 days or freeze them for up to 3 months. Thaw overnight in the fridge before reheating. Large portions can be heated in the oven. Use the microwave for smaller portions.
- Use white or yellow corn tortillas. Do not use flour tortillas as they become too soggy.
- To keep this dish from being too spicy use mild green enchilada sauce, not green chili sauce.
- Use freshly grated cheese as it melts better than the pre-shredded packaged cheese.
Nutrition Information
Show Details
Calories
417kcal
(21%)
Carbohydrates
27g
(9%)
Protein
33g
(66%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Cholesterol
99mg
(33%)
Sodium
1502mg
(63%)
Potassium
436mg
(12%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
1178IU
(24%)
Vitamin C
3mg
(3%)
Calcium
350mg
(35%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 33g | 66% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 1502mg | 63% |
| Potassium | 436mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1178IU | 24% |
| Vitamin C | 3mg | 3% |
| Calcium | 350mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
126 reviews
Excellent
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