Slow Cooker Chicken Enchiladas
15Prep Time Minutes
135Total Time Minutes
7Number of Ingredients
PAM® Original No-Stick Cooking Spray
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 can (8 oz each) Hunt's® Tomato Sauce, divided
1 can (10-3/4 oz each) reduced sodium condensed cream of chicken soup
2 cups shredded rotisserie chicken
1/2 cup chopped sweet onion
12 corn tortillas (6 inch), cut into lengthwise strips
1 cup shredded Monterey Jack cheese
|% Daily Value|
|Total Fat||14 g||21%|
|Saturated Fat||6 g||28%|
|Dietary Fiber||5 g||18%|
|Vitamin C||5 mg||8%|
|Vitamin A||608 iu||12%|
Spray inside of 4-quart slow cooker with cooking spray.
Stir together drained tomatoes, half of tomato sauce and soup in small bowl; set aside. Combine chicken, onion and remaining tomato sauce in another bowl.
Place 1/3 of tortilla strips in bottom of slow cooker; top with 1/3 each of sauce mixture, chicken filling and shredded cheese. Repeat layers, ending with a layer of cheese.
Cover and cook on HIGH 2 hours or on LOW 4 hours.
Frozen chopped onion may be substituted for fresh.
Any leftover chicken may be used in place of rotisserie chicken.