Ingredients
- 2 cups shredded cooked chicken
- 1/2 cup salsa
- 12 6 inch flour tortillas
- 1 4 oz can mild green chiles
- 1 15 oz can black beans
- 1 cup corn defrosted
- 1 10 oz can enchilada sauce divided
- 2 cups cheddar cheese or your favorite blend
Instructions
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Spray the inside of a 6qt slow cooker with cooking spray. Pour 1/4 cup enchilada sauce to cover bottom.
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Combine shredded chicken, salsa, corn, beans, chiles and about 1/2 cup of the enchilada sauce.
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Divide the chicken mixture over the tortillas (approx. 1/4 cup each). Roll each tortilla and place seam side down in your slow cooker (I was able to fit 6 per layer) topping each layer with the remaining enchilada sauce.
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Top everything with cheese. Rest two layers of paper towel over the top of the slow cooker (so they are not touching the enchiladas) and cover with the lid.
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Cook on low 3-4 hours.
Nutrition Facts
Calories: 897
Carbohydrates: 109g
Protein: 42g
Fat: 31g
Saturated Fat: 12g
Cholesterol: 93mg
Sodium: 2023mg
Potassium: 583mg
Fiber: 5g
Sugar: 10g
Vitamin A: 505IU
Vitamin C: 0.4mg
Calcium: 509mg
Iron: 7.6mg