Crockpot Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender shredded chicken layered with corn tortillas, enchilada sauce, and melted cheese, then slow-cooked to tender perfection. A flavorful, hands-off meal ideal for busy weeknights or potlucks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 pounds chicken breasts
- 1 (1-ounce) packet taco seasoning
- 1 medium onion (diced)
- 1 (28-ounce) can red enchilada sauce
- 10 corn tortillas (cut into triangles)
- 8 ounces colby jack cheese (shredded)
- Sour cream, shredded lettuce, diced tomatoes, sliced avocado, and sliced black olives for serving
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
- 10m
- Cook
- 3h 15m
- Sodium
- 1539mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 987mg
- Calcium
- 337mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1539MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.