Crockpot Salsa Verde Chicken Enchiladas

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Crockpot Salsa Verde Chicken Enchiladas
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Cook Time 4-5 hours
Servings
servings
Ingredients
Chicken
Enchiladas
Cook Time 4-5 hours
Servings
servings
Ingredients
Chicken
Enchiladas
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Place the chicken breasts in the crockpot and pour the salsa over top and leave it alone.
  2. Cook on low for 4 hours (5-6 if the chicken is frozen).
  3. Half of the chicken will be shredded for enchiladas, I pack the other half into a freezer bag with some of the cooking liquid if I'm not going to use it right away. Otherwise, you've just made chicken for taco or quesadilla or soup or mac & cheese night later in the week.
  4. Preheat the oven to 425.
  5. Shred half of the chicken and place in a medium bowl.
  6. Add the chopped onion, half of the cheese, sour cream/yogurt, and half a can of salsa verde - stir to mix well.
  7. Spread the remaining half-can of salsa verde over the bottom of a casserole dish.
  8. Fill the tortillas with the chicken mixture, roll, and place seam side down in the dish.
  9. Top with the other can of salsa verde and remaining shredded cheese.
  10. Bake for 15-20 minutes, until bubbly and the cheese and tortillas are nicely browned.
  11. Serve with a scoop of pico de gallo over top. Or not.
Recipe Notes
Nutrition Facts
Crockpot Salsa Verde Chicken Enchiladas
Amount Per Serving
Calories 278 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Total Carbohydrates 21g 7%
Dietary Fiber 11g 44%
Protein 24g 48%
* Percent Daily Values are based on a 2000 calorie diet.

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