Crockpot Chicken Enchiladas Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken breast in enchilada sauce and salsa, layered with tortillas and cheddar cheese, cooked in a slow cooker. Easy to assemble and feeds a family, it's a no-fuss Mexican dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 large boneless skinless chicken breasts ( (2 pounds))
- 2 cans cream of chicken soup (10 ounce each )
- 1 can enchilada sauce (10 ounce )
- ½ cup salsa
- 2 cups shredded cheddar cheese
- 8 flour tortillas
At a glance
PER SERVING · TIME 485M
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
- 8h
- Sodium
- 1294mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 577mg
- Calcium
- 227mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1294MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.