Slow Cooker Chicken Enchiladas

Layers of corn tortillas, spicy tomato sauce, and chicken filling slow-cooked for a unique twist on an oven-baked family favorite.

Recipe from RO*TEL
Shop Kitchen ▾
  • 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
Related Video
How to Make Grilled Rosemary Chicken

If you are looking to spice up your marinade choice for yout next chicken dish try this grilled rosemary chicken recipe. The lime, rosemary and garlic turns your chicken into a light, tasty summer meal.

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
Back to Top