Nutrition balance score
Good
Glycemic Index
38
Low
Nutrition per serving
Calories4385.3 kcal (219%)
Total Fat187.4 g (268%)
Carbs379.3 g (146%)
Sugars52.3 g (58%)
Protein294.8 g (590%)
Sodium13329.7 mg (666%)
Fiber64.9 g (232%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
4chicken breasts
1 teaspoongarlic powder
1 ¼ teaspoonscumin
paprika
salt
to taste
2 x 15.5 ozcans mild chili beans
drained
1 cupsalsa
mild or hot
8flour tortillas
cheddar
shredded, or Mexican style cheese, optional
green chile sauce
for the creamy
2 tablespoonsbutter
½ cupdiced onion
2garlic cloves
minced
¼ cupflour
2 cupschicken broth
garlic salt
to taste
1 cupsour cream
1 x 4.5 ozgreen chiles
canned, mild or hot
1 x 4.5 ozgreen chiles
can, If preferred, you can add 3 tablespoons of green chiles to the sauce for stronger green chile flavor or a spicier sauce, if using hot green chiles
Instructions
Step 1
See below the recipe for photos and notes.
Step 2
Prep Time 20-25 minutes (divided)
Step 3
Slow Cooker time 5-6 hours
Step 4
Bake Time 30 min.
Step 5
Place the chicken breasts in the bottom of a 6-7 quart crockpot. Season with garlic powder, cumin and several dashes paprika per breast. Season liberally with salt (or see note below), then dump the chili beans and salsa over the seasoned chicken breasts. Cover and cook on high for 4-5 hours or on low for 5-6 hours, until the chicken is cooked through and shreds easily.
Step 6
Once the chicken is cooked and shredded, Preheat oven to 350 and then fill the flour tortillas with 2-3 tablespoons of filling each and roll them tightly. Lightly grease a 9 by 13 inch baking sheet with olive oil or cooking spray, then place the rolled enchiladas inside.
Step 7
To make the sauce, melt butter in a medium sized saucepan and sautee the diced onions and minced garlic in the butter until fragrant. Add 1/4 cup flour and stir until combined with the onions and garlic, then add chicken broth and bring to a light boil, stirring until thickened.
Step 8
Remove the sauce from heat and stir in sour cream, green chiles and garlic salt to taste (or table salt if you prefer). Pour the creamy green chile sauce over the enchiladas, then sprinkle shredded cheese over top (optional).
Step 9
Bake the Enchiladas in the preheated oven for 30 minutes (or until bubbly and heated through). See below for photos and notes.
Step 10
Place chicken breasts in the crock pot and season.
Step 11
Note
Step 12
If you prefer to taste as you go, wait to add salt until the chicken is fully cooked.
Step 13
Add chili beans and salsa, ensuring chicken breasts are evenly covered with beans and/or salsa.
Step 14
Note
Step 15
Shred the chicken once fully cooked.
Step 16
Fill and roll the tortillas with the chicken mixture and then place them in a greased 13 by 9 inch baking dish.
Step 17
Make the green chile sauce similar to a roux. To avoid curdling, be sure to add the sour cream after the sauce pan has been removed from the heat.
Step 18
Note
Step 19
Add the shredded cheese of your choice (optional) and then the enchiladas are ready to bake!
Step 20
Enjoy! Diced fresh chives or cilantro can be added for garnish after the enchiladas have baked.
Notes
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