Slow Cooker Chicken Enchiladas
Recipe from
RO*TEL
Layers of corn tortillas, spicy tomato sauce, and chicken filling slow-cooked for a unique twist on an oven-baked family favorite.

Servings:
6 servings (1 cup each)
Prep Time:
15 mins
Total Time:
2 hrs 15 mins
Ingredients
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PAM® Original No-Stick Cooking Spraysee savings

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1 10-ounce canRo*Tel® Original Diced Tomatoes & Green Chilies, drainedsee savings

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1 8-ounce canRo*Tel® Original Tomato & Green Chili Saucesee savings

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1 10-3/4 ounce canreduced sodium condensed cream of chicken soupsee savings

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2 cupsshredded rotisserie chickensee savings

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1/2 cupchopped sweet onionsee savings

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12white corn tortillas (6 inch), cut into lengthwise stripssee savings

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1 cupshredded Monterey Jack cheesesee savings

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Directions
1.
Spray inside of 4-quart slow cooker with cooking spray.
2.
Stir together drained tomatoes, half of tomato sauce, and soup in small bowl; set aside. Combine chicken, onion, and remaining tomato sauce in another bowl.
3.
Place 1/3 of tortilla strips in bottom of slow cooker; top with 1/3 each of sauce mixture, chicken filling, and shredded cheese. Repeat layers, ending with a layer of cheese.
4.
Cover and cook on HIGH 2 hours or on LOW 4 hours.
Cook's Tips
Frozen chopped onion may be substituted for fresh. Any leftover chicken may be used in place of rotisserie chicken.
Nutrition information
Per serving: Calories 379, Total Fat 14 g, Saturated Fat 6 g, Sodium 785 mg, Carbohydrate 32 g, Fiber 5 g, Sugar 4 g, Protein 20 g, Calcium 194 mg, Iron 1 mg. Daily Values: Vitamin C 4%.
Percent Daily Values are based on a 2,000 calorie diet
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