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Recipe Summary

prep:
20 mins
slow-cook:
2 hrs to 2 hrs 30 mins on high-heat setting
Servings:
6
Max Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix together shredded chicken, green onions, salsa, 1/2 cup cheese, and corn; set aside. Spoon 2 tablespoons of the enchilada sauce in the bottom of a 3-1/2- to 4-quart slow cooker. Arrange 8 of the tortilla pieces in the bottom of the cooker over sauce, overlapping as necessary.

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Instructions Checklist
  • Spoon one-third of the chicken mixture over tortillas in cooker. Repeat layering tortillas and chicken mixture twice, ending with chicken mixture. Pour remaining enchilada sauce over all. Cover; cook on high-heat setting for 2 to 2-1/2 hours. Top each serving with additional cheese.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

264 calories; total fat 9g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 74mg; sodium 584mg; potassium 284mg; carbohydrates 20g; fiber 3g; sugar 1g; protein 28g; trans fatty acidg; vitamin a 389IU; vitamin c 5mg; thiaminmg; riboflavinmg; niacin equivalents 10mg; vitamin b6 1mg; folate 16mcg; vitamin b12mcg; calcium 141mg; iron 2mg.

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