Mexican

Crockpot Creamy Enchiladas is for Dinner.

Crockpot Creamy Enchiladas takes 10 minutes to prepare.

Crockpot Creamy Enchiladas takes 300 minutes to cook.

Crockpot Creamy Enchiladas makes 6 servings.

The ingredients for Crockpot Creamy Enchiladas are:

2 boneless skinless chicken breasts
1 can cream of chicken soup
6 tbsp Whipped Philadelphia Cream Cheese
4 tbsp sour cream, reduced fat
1 can green chiles
1 cup shredded colby jack cheese
salt and pepper to taste

Here is how you make Crockpot Creamy Enchiladas:

Mix cream of chicken soup, cream cheese, and chili peppers in slow cooker. Let warm until cream cheese is melted and mixed with soup.Add chicken breast and cook on low for 4 hours. Remove chicken breast and shred. Add back to mixture. Add sour cream and schredded cheese; stir and let cook for another 30 minutes to one hour. Serve in warm tortillas or over rice (not included in calculator).Serving Size: makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user JENNYBOODER.

The nutritional information for Crockpot Creamy Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 209.0

• Total Fat: 12.4 g
• Cholesterol: 66.0 mg
• Sodium: 555.6 mg
• Total Carbs: 5.1 g
• Dietary Fiber: 0.7 g
• Protein: 18.7 g

Crockpot Creamy Enchiladas is Mexican cuisine.