RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2879
| View Recipe |
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| Recipe Name: |
Slow-Cooker Chicken Enchilada Casserole |
| Source: |
Unknown |
Submitted by: |
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Last Modified: |
2017-04-23
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
7.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$5.09
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Slow cooker |
| Suggested Sides: |
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| Comments: |
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Ingredients:
1.5 Pounds chicken breast, boneless, skinless
2 Cups cheese, Mexican, grated
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Directions:
Put the chicken breasts, onion, green chiles and the enchilada sauce in your slow cooker.
Cook on HIGH for 3 hours or LOW for 6 hours.
Remove the chicken and shred with 2 forks and put the shredded meat back into the sauce.
Cut the tortillas into strips, add to chicken and sauce. Stir.
Add cheddar cheese and half the olives into the sauce and chicken mixture. Stir again.
Flatten the mixture slightly. Add the Mexican cheese (2 cups) and the olives on top.
Cook on low for about 40 to 60 minutes longer. Serve with sour cream and diced green onions. |
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| Nutrition per Serving: |
| Calories: |
202 |
Total Carbs: |
22.9 |
Net Carbs: |
19.2 |
| Cholesterol: |
52.8 |
Fat: |
4.5 |
Protein: |
23.55 |
| Fiber: |
3.73 |
Sodium: |
77.72 |
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