Slow Cooker

Chicken Enchiladas is for Dinner.

Chicken Enchiladas takes 15 minutes to prepare.

Chicken Enchiladas takes 30 minutes to cook.

Chicken Enchiladas makes 12 servings.

The ingredients for Chicken Enchiladas are:

2 lbs of skinless chicken or Rotisserie Chicken
1 4 oz can green chilies
1/2 Chopped Onion
12 Corn Tortillas
1 Packet Old El Paso Chile and Roasted Garlic Cooking Sauce
1 Cup Queso Fresco

Here is how you make Chicken Enchiladas:

If making within an hour of the meal buy a rotisserie chicken, remove the skin, pick the meat from the bones (Light and dark meat). Shred the meat, set aside. Saute the onions. add the chilies, half of the sauce packet and the chicken. Cook on low until incorporated. Set aside. To prep in advance, use a slow cooker. Add the breasts, half of the sauce, the chilies and the onion to a slow cooker and cook on low for at least 8 hours or until the chicken is tender. Shred the chicken and mix ingredients, set aside. This can then be used immediately or put in the fridge and used later in the week.Set oven to 350 degrees F.Grease a 9" x 13" pan.pour the remaining sauce into a plate that will fit the tortillas. Taking one at a time, coat the tortilla both sides in the sauce then fill with the chicken mixture and a couple tablespoons of cheese and roll. With the edge of the tortilla faced down, place the tortilla in the pan. Repeat with remainder of the filling.If any sauce remains, spread over all of the tortillas. Sprinkle about 1/4 a cup or whatever is left over, over the tops of the enchiladas. Bake for about 30 minutes or until the cheese is melted.Serving Size: Makes 12 EnchiladasNumber of Servings: 12Recipe submitted by SparkPeople user LNUNO325.

The nutritional information for Chicken Enchiladas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 221.5

• Total Fat: 9.3 g
• Cholesterol: 66.7 mg
• Sodium: 295.8 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 1.3 g
• Protein: 23.4 g

Chicken Enchiladas is Mexican cuisine.