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 12  people


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Ingredients
  •  
    PAM® Original No-Stick Cooking Spray
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  • 1 10-ounce can
    Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
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  • 1 8-ounce can
    Ro*Tel® Original Tomato & Green Chili Sauce
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  • 1 10-3/4 ounce can
    reduced sodium condensed cream of chicken soup
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  • 2 cups
    shredded rotisserie chicken
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  • 1/2 cup
    chopped sweet onion
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  • 12 
    white corn tortillas (6 inch), cut into lengthwise strips
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  • 1 cup
    shredded Monterey Jack cheese
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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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