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Slow-Cooker Chicken Enchiladas

Slow-Cooker Chicken Enchiladas

Courtesy of VELVEETA® and RO*TEL® 6 Servings • 15 Min. Prep Time • 2 Hrs. Cook Time
Ingredients
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

Directions:

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

Nutrition:

Calories: 327; Total Fat: 14g; Saturated Fat: 6g; Cholesterol: 80mg; Total Carbs: 32g; Fiber: 5g; Sugar: 4g; Protein: 20g; Sodium: 785mg;
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