Nutrition balance score
Good
Glycemic Index
31
Low
Glycemic Load
6
Low
Nutrition per serving
Calories602.9 kcal (30%)
Total Fat33.8 g (48%)
Carbs20.5 g (8%)
Sugars5.6 g (6%)
Protein51.5 g (103%)
Sodium1728.1 mg (86%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
To your crockpot, add your chicken, taco seasoning, salsa and 1/2 cup shredded cheddar cheese
Step 2
Cover with the crockpot lid and cook on low for 6-8 hours or high for 3-4 hours or until the chicken reaches an internal temperature of 160 degrees Fahrenheit
Step 3
Once your chicken is done cooking, shred it. I like to shred mine with a hand mixer
Step 4
Preheat your oven to 350 degrees Fahrenheit
Step 5
Put your tortillas on a microwave safe plate and cover with a wet paper towel. Microwave for 30 seconds
Step 6
Add about 1/3 cup of the chicken mixture to each tortilla and roll. This usually makes about 10
Step 7
Once your tortillas are roll up, brown each side in a skillet over medium high heat. This prevents them from getting soggy while they bake
Step 8
Once your tortillas are done browning on each side, add them to a greased 9x12 baking dish
Step 9
Pour your enchilada sauce over the tortillas, cover with remaining cheese, and bake for 15 minutes.
Step 10
To get the cheese bubbly, you can broil it for an additional 2 minutes
Step 11
I like to serve mine with shredded lettuce and sour cream
Notes
35 liked
0 disliked
Delicious
Easy
Go-to
Makes leftovers
Kid-friendly
My whole family loved this recipe! The leftovers were even better! Quick and easy to make, loved it!