Green Chicken Enchiladas Crock Pot
Experience the ease of making luscious green chicken enchiladas crock pot style! Our recipe promises a hearty meal with minimal effort.
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Servings: 4
Calories: 337kcal
Equipment
- 1 Crock Pot
- 1 Cutting Board
- 1 Knife
Ingredients
- 4 cups chicken breast boneless and skinless
- 1 jar green enchilada sauce approximately 16 oz
- 1 cup chicken broth
- 8 units corn tortillas small
- 2 cups Mexican blend cheese shredded
- 1 bunch cilantro chopped, for garnish
Instructions
- Prepare Ingredients: Trim the chicken breast and set aside. Measure the green enchilada sauce and chicken broth.
- Load Crock Pot: Place the chicken breast in the crock pot. Pour over the enchilada sauce and chicken broth. Set to cook on low for 4 hours.
- Shred Chicken: Once cooked, remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the sauce.
- Assemble Enchiladas: Fill each corn tortilla with the shredded chicken mixture, roll them up, and place them seam side down in a baking dish.
- Add Cheese and Bake: Top the enchiladas with remaining enchilada sauce from the crock pot and sprinkle shredded cheese on top. Bake at 375°F for 10 minutes or until the cheese is melted.
- Serve: Garnish with chopped cilantro and serve hot.
Nutrition
Calories: 337kcal | Carbohydrates: 3g | Protein: 46g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 132mg | Sodium: 831mg | Potassium: 632mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 511IU | Vitamin C: 2mg | Calcium: 657mg | Iron: 1mg