Slow-Cooker Chicken Enchiladas
Courtesy of VELVEETAŪ and RO*TELŪ
Servings: 6
Prep Time: 15 Min. Cook Time: 2 Hrs. What you need:
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+ PAMŪ Original No-Stick Cooking Spray
+ 1 can (10 oz. ea.) RO*TELŪ Original Diced Tomatoes & Green Chiles + 1 can (8 oz. ea.) RO*TELŪ Original Tomato & Green Chili Sauce + 1 can (10-3/4 oz. ea.) reduced sodium condensed cream of chicken soup + 2 c. shredded rotisserie chicken + 1/2 c. chopped sweet onion + 12 white corn tortillas (6-in.), cut into lengthwise strips + 1 c. shredded Monterey Jack cheese What to do:
1. Spray inside of 4-quart slow cooker with PAMŪ cooking spray.
2. Stir together drained RO*TELŪ tomatoes, half of RO*TELŪ tomato sauce and soup in small bowl; set aside. Combine chicken, onion and remaining RO*TELŪ tomato sauce in another bowl. 3. Place 1/3 of tortilla strips in bottom of slow cooker; top with 1/3 each of RO*TELŪ sauce mixture, chicken filling and shredded cheese. Repeat layers, ending with a layer of cheese. 4. Cover and cook on HIGH 2 hrs. or on LOW 4 hrs. Cook's Tips: Frozen chopped onion may be substituted for fresh. Any leftover chicken may be used in place of rotisserie chicken Nutritional information:
Calories: 327; Total Fat: 14g; Saturated Fat: 6g; Cholesterol: 80mg; Total Carbs: 32g; Fiber: 5g; Sugar: 4g; Protein: 20g; Sodium: 785mg;
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