Cheesy Chicken Enchiladas
80 MIN
Michele Ziemann
Janet Davis
PREP TIME: 10min COOK TIME: 4hrs 
SERVES 6
| Serving Per Recipe: 6 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 390 | ||
| % Daily Value* | ||
| Total Fat 11g | 17% | |
| Saturated Fat 8g | 40% | |
| Cholesterol 30mg | 10% | |
| Sodium 1360mg | 57% | |
| Total Carbs 52g | 17% | |
|---|---|---|
| Dietary Fiber 6g | 24% | |
| Sugars 5g | ||
| Protein 34g | ||
| Vitamin A 8% | ||
| Vitamin C 15% | ||
| Calcium 6% | ||
| Iron 50% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Slow Cooker Chicken Enchilada Soup
| 1 pkg | PERDUE® FIT & EASY® Boneless, Skinless Chicken Thighs |
| 4 cups | chicken broth |
| 1 jar | (16-ounce) fire roasted salsa |
| 1 can | (14-ounce) black beans, drained and rinsed |
| 1 cup | fresh or frozen corn |
| 1 box | cooked yellow rice, for serving |
| 1 cup | pico de gallo or fresh salsa, for serving |
| 1/2 cup | sour cream, for serving |
| 1/2 cup | tortilla strips, for serving |
Into a slow cooker, combine the chicken thighs, chicken broth, fire roasted salsa, black beans and corn. Cook for 4 hours on high heat or 8 hours on low heat, until the chicken is cooked through and shreds easily. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F.
TIP: Cook 4 hours on HIGH or 8 hours on LOW
Remove the chicken thighs from the slow cooker and place on a cutting board. Using two forks, shred the chicken.
Return the chicken shreds back to the slow cooker and stir to combine.
To serve, place a scoop of yellow rice into a shallow soup bowl. Ladle Slow Cooker Enchilada Soup over the rice. Top with cheddar cheese, pico de gallo, sour cream and tortilla strips.
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