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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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    Units: US | Metric


    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


      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).

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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
    Total Fat 10.5 g
    Saturated Fat 5.3 g
    Cholesterol 86.8 mg
    Sodium 963.3 mg
    Total Carbohydrate 8.9 g
    Dietary Fiber 0.9 g
    Sugars 2.1 g
    Protein 33.6 g

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