Slow Cooker Chicken and Cheese Enchiladas with Red Sauce
Love enchiladas? Hate making them? This recipe for deconstructed crockpot chicken and cheese enchiladas takes less than 15 mins to prep, making it a perfect weeknight dinner!
Servings 4 Servings
- 2 chicken breasts
- 1 can whole kernel corn can,
- 1 can black bean rinsed, drained
- 16 oz red enchilada sauce
- 3 cups shredded cheese
- 5 corn tortillas cut into strips
Place the chicken breast in the slow cooker and top with enchilada sauce. Cook on high until chicken reaches 165 degrees
Remove the chicken and shred the meat. Return to slow cooker
Add the corn, beans, tortillas, and 2 cups of cheese and stir to mix.
Top with remaining cheese and cook for 45 minutes.
Calories: 629kcal | Carbohydrates: 49g | Protein: 53g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 1765mg | Potassium: 841mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1363IU | Vitamin C: 5mg | Vitamin D: 0.4µg | Calcium: 474mg | Iron: 3mg