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Mexican Chicken Crockpot Recipe
If you love enchiladas - you will enjoy this Mexican Chicken Crockpot Recipe!
Prep Time 5 minutes
Cook Time 8 hours 40 minutes
Servings 8
Calories 319 kcal
Ingredients
- 1 1/2 lbs. boneless skinless chicken breasts
- 28 oz. Red Enchilada Sauce
- ½ tsp garlic powder
- ½ tsp cumin
- 1 small can sliced black olives
- 10 corn tortillas flour tortillas do not work
- 2 cups grated cheddar cheese divided
- Sour cream
- Fresh cilantro
Instructions
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Spray your slow cooker insert with nonstick spray.
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Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce.
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Cook on HIGH for 4 hours or LOW for 6-8 hours.
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Shred the chicken in the slow cooker insert.
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Cut the corn tortillas into strips and add them to chicken and sauce mixture. Stir until well coated.
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Add 1/2 cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.
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Using the back of a spoon flatten the mixture.
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Top with remaining cheese and the rest of the olives.
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Cook on low for an additional 45 minutes.
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Top with sour cream and chopped fresh cilantro before serving
Nutrition Facts
Mexican Chicken Crockpot Recipe
Amount Per Serving
Calories 319
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 84mg28%
Sodium 941mg41%
Potassium 411mg12%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 4g4%
Protein 28g56%
Vitamin A 744IU15%
Vitamin C 2mg2%
Calcium 240mg24%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.