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Recipe Summary

prep:
20 mins
slow-cook:
2 hrs
total:
2 hrs 20 mins
Servings:
6
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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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  • 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; fat 9g; cholesterol 74mg; saturated fat 4g; carbohydrates 20g; mono fat 1g; poly fat 1g; insoluble fiber 3g; sugars 1g; protein 28g; vitamin a 388.7IU; vitamin c 5.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 10.1mg; vitamin b6 0.5mg; folate 16.1mcg; vitamin b12 0.2mcg; sodium 584mg; potassium 284mg; calcium 141.4mg; iron 1.8mg.
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