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Crockpot Chicken Enchilada Casserole
Prep Time: 5 minutes
Cook Time: 4 hours 40minutes
Total Time: 4hours hours, 45 minutes
Servings: 8 servings
1-1/2 pounds boneless skinless chicken breasts
1 (28 ounce) can mild green enchilada sauce
12 corn tortillas, cut into one inch strips
3 cups grated cheddar cheese, divided
sour cream for serving
Add the chicken breasts to the crock pot, and pour the enchilada sauce over the top. Cook on HIGH for 4 hours, or LOW for 8 hours.
Shred the chicken in the crockpot with two forks. Stir the tortilla strips into the chicken and enchilada sauce. Add 1 cup of cheese and stir to combine. Sprinkle the remaining cheese over the top.
Cover and continue to cook on LOW for 40-60 minutes. Remove the cover and let stand 10 minutes before serving. Serve hot with sour cream on top.
Calories: 417kcal, Carbohydrates: 27g, Protein: 33g, Fat: 20g, Saturated Fat: 10g, Cholesterol: 99mg, Sodium: 1502mg, Potassium: 436mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1178IU, Vitamin C: 3mg, Calcium: 350mg, Iron: 2mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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