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    You are in: Home / Recipes / Crock Pot Mexican Chicken Enchilada Filling Recipe
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    Crock Pot Mexican Chicken Enchilada Filling

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 10 mins

    10 mins

    6 hrs

    planetsbestcook's Note:

    I got this recipe from my sis-in-law and it is yummo! Very easy to put together and even easier to eat. Ha ha. I tastes like chicken enchiladas without having to do all the work.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the cubed chicken in the bottom of crock pot.
    2. 2
      Mix the salsa and cream of chicken soup together.
    3. 3
      Pour soup mixture over cubed chicken.
    4. 4
      Add crushed tortilla chips on top of soup mixture.
    5. 5
      Add grated cheese over the crushed chips.
    6. 6
      Cook on high for 4 hours.
    7. 7
      Take a potato masher and mash all the chicken into little bits inside the crock pot.
    8. 8
      Stir it well.
    9. 9
      Cook for 2 more hours on low.
    10. 10
      Serve in tortillas with sour cream.

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    Ratings & Reviews:

    • on August 17, 2014

      45

      This is a very good base recipe. My palate prefers things a bit more spicy! Even though I used hot salsa, it just wasn't quite enough. Next time I'll kick it up a notch with some taco or other seasonings and jalapenos (which could also be done at the table as topping options).

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Crock Pot Mexican Chicken Enchilada Filling

    Serving Size: 1 (242 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 268.2
     
    Calories from Fat 95
    35%
    Total Fat 10.5 g
    16%
    Saturated Fat 5.3 g
    26%
    Cholesterol 86.8 mg
    28%
    Sodium 963.3 mg
    40%
    Total Carbohydrate 8.9 g
    2%
    Dietary Fiber 0.9 g
    3%
    Sugars 2.1 g
    8%
    Protein 33.6 g
    67%

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