Crock Pot Chicken Enchiladas Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken, beans, and corn rolled in corn tortillas and simmered in enchilada sauce until the flavors meld. Comfort food at its best. A slow-cooker friendly family dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups cooked shredded chicken
- ½ cup salsa
- 12 small flour tortillas (6-inch)
- 4 ounces canned mild green chiles (1 can)
- 15 ounces canned black beans (1 can, drained and rinsed)
- 1 cup frozen corn kernels (thawed)
- 10 ounces enchilada sauce (1 can, divided)
- 2 cups shredded cheddar cheese blend (or your favorite blend)
At a glance
PER SERVING · TIME 205M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 3h 20m
- Sodium
- 1164mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 396mg
- Calcium
- 406mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1164MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.