Crockpot Chicken Enchilada Casserole Recipe | Yummly

Crockpot Chicken Enchilada Casserole

CRAFTING CHICKS(1)
Lisa Fidler: "I decided to switch out chicken with venison beef…" Read More
9Ingredients
3Hours
320Calories
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Ingredients

US|METRIC
  • 3 chicken breasts (cooked and cubed or shredded)
  • 1 can cream of chicken soup
  • 20 ounces green enchilada sauce
  • 20 corn tortillas
  • 1 onion (chopped)
  • 1 can cream of mushroom soup
  • 1 1/2 cups sour cream
  • 9 ounces diced green chilies (peeled)
  • 4 cups Mexican cheese (shredded, mix, can use cheddar cheese too)
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    NutritionView More

    320Calories
    Sodium42% DV1010mg
    Fat28% DV18g
    Protein39% DV20g
    Carbs7% DV22g
    Fiber12% DV3g
    Calories320Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol75mg25%
    Sodium1010mg42%
    Potassium320mg9%
    Protein20g39%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber3g12%
    Sugars6g12%
    Vitamin A10%
    Vitamin C10%
    Calcium30%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Lisa Fidler 4 years ago
    I decided to switch out chicken with venison beef and altered the amount of green enchilada sauce. I also bought medium green chilis to increase the flavor. I put this in the Ninja for 3 hours on high and it was ready to serve! My family and friends LOVED it and wanted the recipe. I garnished with guacamole and a chip on top and served after it cooled for 10 minutes. This makes a lot of food and I highly recommend this for family dinners.

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