Slow Cooker Creamy Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flour tortillas filled with chicken and smothered in a creamy green chile and sour cream sauce with melted cheese. Made in a slow cooker for easy, comforting weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds boneless, skinless chicken breast (or about 4 cups cups cooked and shredded chicken)
- 1 cup chicken broth
- 2 tablespoons lime juice
- 2 tablespoons taco seasoning
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 10 ounce can green enchilada sauce
- 1 cup sour cream
- 1/2 teaspoon Cumin
- 1/2 teaspoon Garlic powder
- Salt (to taste)
- 4 cups cooked and shredded chicken
- 4 ounces cream cheese (at room temperature)
- 4 ounces canned mild green chiles
- 2 ½ cups shredded cheese, divided (fresh off the block - any combination of cheddar, mozzarella or jack)
- 8-12 soft flour tortillas (fajita or soft taco size)
At a glance
PER SERVING · TIME 255M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 4h
- Sodium
- 1918mg
- 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
- 941mg
- Calcium
- 594mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1918MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.