Crock Pot Chicken Enchiladas
These Crock Pot Chicken Enchiladas are an easy, healthy weeknight dinner that the whole family will love! Makes great leftovers too!
Servings 8 People
Calories 279.9kcal
Ingredients
- 1 Tbsp Olive oil
- 1/2 Cup Onion, diced
- 1 Tbsp Garlic, minced
- 1 Cup Fire roasted tomatoes
- 6 Tbsp Salsa
- 1/2 tsp Chili powder
- 1/4 tsp Cumin
- 1/4 tsp Paprika
- 1/4 tsp Crushed red pepper flakes (optional)
- Salt and pepper
- 2 Cups Shredded chicken breast (I love rotisserie)
- 1/2 Cup Corn kernels (thawed if frozen)
- 8 8 Inch Whole wheat flour tortillas
- 1 1/2 Cups Red Enchilada sauce
- 1 Cup Cheddar cheese, grated
- Cilantro, for garnish
Instructions
- Heat the oil in a large pan on medium/high heat. Cook the chopped onion and garlic until soft, about 1-2 minutes.
- Place the fire roasted tomatoes in a small food processor (mine is 3 cups) and blend until well combined.
- Stir the blended tomatoes, salsa, chili powder, cumin, paprika and red pepper flakes, if using, into the onion mixture. Season to taste with salt and pepper.
- Take one tortilla and place 2 Tablespoons of the tomato sauce in a line along the bottom portion. Top with 1 Tablespoon of the thawed corn and 1/4 cup of shredded chicken. Roll up tightly and place in the bottom of a 7 quart slow cooker. Repeat with all tortillas - you should be able to fit them in one layer.
- Pour the enchilada sauce on top and sprinkle with cheese. Place a paper towel on the top of the slow cooker and then place the lid on. Cook on low for 3-4 hours until the cheese is melted and the tortillas are soft
- Garnish with cilantro and DEVOUR!
Video
Nutrition
Calories: 279.9kcal | Carbohydrates: 30g | Protein: 12.5g | Fat: 11.9g | Saturated Fat: 4.9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3.6g | Cholesterol: 28.7mg | Sodium: 807.4mg | Potassium: 114.6mg | Fiber: 4.2g | Sugar: 4.7g | Vitamin A: 11.2IU | Vitamin C: 6.2mg | Calcium: 17.3mg | Iron: 8.3mg