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.
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.