Easy Slow Cooker Chicken Enchiladas
Ingredients
The filling
-
1
tablespoon
avocado oil
-
1
medium
onion, diced
-
1
teaspoon
minced garlic
-
2
teaspoons
chili powder
-
2
teaspoons
ground cumin
-
1
teaspoon
dried oregano
-
½
teaspoon
sea salt
-
15
ounces
canned tomato sauce
-
4
ounces
cream cheese, diced
-
1 ½
pounds
cooked and shredded chicken
The tortillas and sauce
-
12
pieces
corn tortillas, warmed
-
2
cups
enchilada sauce, divided
-
8
ounces
shredded cheddar cheese or Mexican cheese blend
Instructions
- Spray the inner pot of the slow cooker with cooking spray.
- Heat the oil in a skillet over medium heat and cook the onion until soft.
- Add the garlic, chili powder, cumin, oregano, and salt, and cook for another minute.
- Stir in the tomato sauce and cream cheese, simmering until the cheese melts.
- Add the shredded chicken to the mixture.
- Pour ½ cup of enchilada sauce into the bottom of the slow cooker.
- Divide the chicken mixture between the tortillas, roll them up, and place seam side down in the slow cooker.
- Top with the remaining enchilada sauce and sprinkle with cheese.
- Cover and cook on low for 3 to 4 hours or high for 1 ½ to 2 hours.
Nutrition Facts (estimated)
Servings
6
Calories
541
Total fat
27g
Total carbohydrates
37g
Total protein
39g
Sodium
1664mg
Cholesterol
130mg
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