Mexican

Easy Crockpot Chicken Enchiladas is for Dinner.

Easy Crockpot Chicken Enchiladas takes 20 minutes to prepare.

Easy Crockpot Chicken Enchiladas takes 500 minutes to cook.

Easy Crockpot Chicken Enchiladas makes 6 servings.

The ingredients for Easy Crockpot Chicken Enchiladas are:

3 Chicken breasts (boneless & skinless)
1 small onion, diced
1 can of Rotel (tomatoes & green chiles)
1 jar of enchilada sauce
6 flour tortillas (nutritional info based on 6" tortillas)
2 cups of shredded cheese (we use Montery Jack)

Here is how you make Easy Crockpot Chicken Enchiladas:

Makes 6 enchiladasPlace the chicken & onions in the crockpot and pour the Rotel over the top. Cook on low for 7 to 8 hours (4 - 5 hours on high). After the chicken is cooked through, shred it in the crockpot with the juices from the tomatoes & chiles. After shredding the chicken, assemble the enchiladas. Put about 1/4 cup of chicken in each tortilla, roll it and place it in an 8.5 x 11 baking dish with the seam side down. Place each assembled enchilada close to the next. After assembling all of them, pour the enchilada sauce over the top and sprinkle the cheese over the sauce. The sauce should cover most of the enchiladas.Bake in the oven at 400 for about 15 minutes. As a leftover idea, any extra shredded chicken makes great quesadillas. Number of Servings: 6Recipe submitted by SparkPeople user CGESSFORD.

The nutritional information for Easy Crockpot Chicken Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 399.1

• Total Fat: 14.5 g
• Cholesterol: 68.5 mg
• Sodium: 984.7 mg
• Total Carbs: 25.1 g
• Dietary Fiber: 2.3 g
• Protein: 39.4 g

Easy Crockpot Chicken Enchiladas is Mexican cuisine.