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.

Slow Cooker Chicken Enchiladas

by 38  people

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    PAM® Original No-Stick Cooking Spray
  • 1  10  ounce can 
    Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1  8  ounce can 
    Ro*Tel® Original Tomato & Green Chili Sauce
  • 1  10 3/4 ounce can 
    reduced sodium condensed cream of chicken soup
  • 2   cups 
    shredded rotisserie chicken
  • 1/2  cup 
    chopped sweet onion
  • 12   
    white corn tortillas (6 inch), cut into lengthwise strips
  • 1   cup 
    shredded Monterey Jack cheese
Spray inside of 4-quart slow cooker with cooking spray.
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.
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.
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: cal. (kcal) 327, Fat, total (g) 14, chol. (mg) 80, sat. fat (g) 6, carb. (g) 32, fiber (g) 5, pro. (g) 20, vit. A (IU) 583, vit. C (mg) 4, sodium (mg) 785, calcium (mg) 192, Percent Daily Values are based on a 2,000 calorie diet
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