Simple Slow Cooker Chicken Enchilada Filling
Ingredients List
-
2 cups chicken broth
-
1 (14.5 ounce) can diced tomatoes
-
½ cup all-purpose flour
-
⅓ cup chili powder
-
2 teaspoons ground cumin
-
1 clove garlic
-
1 teaspoon dried oregano
-
1 teaspoon salt, or to taste
-
1 pinch cayenne pepper, or more to taste (Optional)
-
4 skinless, boneless chicken breasts
Instructions
-
In a blender, combine chicken broth, diced tomatoes, flour, chili powder, garlic, cumin, oregano, salt, and cayenne pepper; blend until smooth.
-
Place chicken breasts in the slow cooker, then pour the blended sauce over the chicken.
-
Cover the slow cooker and cook on Low for 8 to 9 hours, or on High for 4 to 6 hours.
-
Once cooked, shred the chicken with two forks and mix it back into the sauce.
Nutritional Information (per serving)
| 93 | Calories |
| 2g | Fat |
| 9g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 93 | |
| % Daily Value * | |
| Total Fat 2g | 2% |
| Saturated Fat 0g | 2% |
| Cholesterol 23mg | 8% |
| Sodium 359mg | 16% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 2g | 8% |
| Total Sugars 1g | |
| Protein 10g | 21% |
| Vitamin C 6mg | 7% |
| Calcium 37mg | 3% |
| Iron 2mg | 13% |
| Potassium 207mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
1
2
3
4
5
Evaluation :
5/5