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Slow-Cooker Chicken Enchiladas
Courtesy of VELVEETA® and RO*TEL®
Prep Time: 15 Min.
Cook Time: 2 Hrs.
What you need:
(click + to add ingredients to your shopping list)
+ PAM® Original No-Stick Cooking Spray
+ 1 can (10 oz. ea.) RO*TEL® Original Diced Tomatoes & Green Chiles
+ 1 can (8 oz. ea.) RO*TEL® Original Tomato & Green Chili Sauce
+ 1 can (10-3/4 oz. ea.) reduced sodium condensed cream of chicken soup
+ 2 c. shredded rotisserie chicken
+ 1/2 c. chopped sweet onion
+ 12 white corn tortillas (6-in.), cut into lengthwise strips
+ 1 c. shredded Monterey Jack cheese
What to do:
1. Spray inside of 4-quart slow cooker with PAM® cooking spray.
2. Stir together drained RO*TEL® tomatoes, half of RO*TEL® tomato sauce and soup in small bowl; set aside. Combine chicken, onion and remaining RO*TEL® tomato sauce in another bowl.
3. Place 1/3 of tortilla strips in bottom of slow cooker; top with 1/3 each of RO*TEL® sauce mixture, chicken filling and shredded cheese. Repeat layers, ending with a layer of cheese.
4. Cover and cook on HIGH 2 hrs. or on LOW 4 hrs.
Cook's Tips: Frozen chopped onion may be substituted for fresh. Any leftover chicken may be used in place of rotisserie chicken
Calories: 327; Total Fat: 14g; Saturated Fat: 6g; Cholesterol: 80mg; Total Carbs: 32g; Fiber: 5g; Sugar: 4g; Protein: 20g; Sodium: 785mg;