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Nutrition Facts
Serving Size 1 (269g) Recipe makes 8 servings The following items or measurements are not included below: 2 cups tortilla chips
Calories 268
Calories from Fat 95		(35%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 86mg		28%
Sodium 963mg		40%
Potassium 594mg		16%
Total Carbohydrate 8.9g		2%
	Dietary Fiber 1.0g	3%
	Sugars 2.1g
Protein 33.6g		67%
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Crock Pot Mexican Chicken Enchilada Filling

Recipe #351228 | 6¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: planetsbestcook
Jan 22, 2009

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.

SERVES 8 (change servings and units)

Ingredients

2 lbs boneless skinless chicken breasts, cubed
16 ounces salsa
1 (10 1/2 ounce) can cream of chicken soup
2 cups grated cheese
2 cups tortilla chips, crushed
tortilla
sour cream

Directions

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