Lil' Luna · by Kristyn Merkley★ 5.0 (42)
Crockpot Chicken Enchiladas
NUTRITION · PER SERVING285M COOK
CAL 20%·PRO 61%
CARBS 23G23% OF CAL
2G FIBER19G OTHER2G TOTAL SUGAR
FAT 21G47% OF CAL
8G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken and corn tortillas smothered in green enchilada sauce, melted cheddar, and sour cream, cooked low and slow. A cheesy, hands-off dinner.
mainmexicancasserolechicken⏲️ slow cookergluten free
View the full recipe on Lil' Luna →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1½ pounds boneless skinless chicken breasts
- 1 (28-ounce) can Las Palmas mild green enchilada sauce
- 12 corn tortillas, (cut into one inch strips)
- 3 cups grated cheddar cheese, (divided)
- 1 cup black olives, (sliced)
- sour cream, (for serving)
At a glance
PER SERVING · TIME 285M
CAL 20%·PRO 61%
CARBS 23G23% OF CAL
2G FIBER19G OTHER2G TOTAL SUGAR
FAT 21G47% OF CAL
8G SAT13G UNSAT
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
- 4h 40m
- Sodium
- 1017mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 378mg
- Calcium
- 311mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1017MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.