Crock Pot Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooker chicken enchiladas with a rich red sauce, tender shredded chicken, and melted cheddar cheese. A comforting, hands-off dinner that tastes like it simmered for hours.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 1/2 cup onion (diced)
- 1 tablespoon garlic (minced)
- 1 cup fire-roasted tomatoes
- 6 tablespoons salsa
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper
- 2 cups shredded chicken breast
- 1/2 cup corn kernels ((thawed if frozen))
- 8 8-inch whole wheat flour tortillas
- 1 1/2 cups red enchilada sauce
- 1 cup cheddar cheese (grated)
- Cilantro (for garnish)
At a glance
PER SERVING · TIME 260M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 4h
- Sodium
- 842mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 365mg
- Calcium
- 169mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 842MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.