These easy Mexican enchiladas are filled with flavorful, shredded slow-cooked shredded chicken. Placed on a bed of fresh lettuce, this delicious recipe is sure to be the hit of any dinner occasion.

Source: Diabetic Living Magazine


Recipe Summary

10 mins
4 hrs 10 mins


Ingredient Checklist


Instructions Checklist
  • Place chicken breasts in a 1-1/2 quart slow cooker. In a small bowl, combine soup, salsa, chiles, chili powder and cumin; pour over chicken. Cover and cook on low heat setting for 4 to 5 hours.

  • Remove chicken and place in a medium, shallow bowl. Using two forks, shred meat. Add half of the sauce from the slow cooker to the shredded chicken, tossing to coat.

  • Line a serving platter with the lettuce. Place about 1/3 cup of chicken mixture and about a teaspoon of the shredded cheese down the center of each tortilla and roll up. Arrange enchiladas on the prepared serving platter. Spoon remaining sauce over enchiladas and sprinkle with remaining cheese.


Tip: To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.

Nutrition Facts

2 enchiladas
271 calories; protein 22.2g; carbohydrates 24.3g; dietary fiber 2.6g; sugars 6.1g; fat 8.9g; saturated fat 4g; cholesterol 62.7mg; vitamin a iu 3534IU; vitamin c 4.2mg; folate 16.8mcg; calcium 129.2mg; iron 1.2mg; magnesium 25.8mg; potassium 810mg; sodium 599.1mg.

3 lean protein, 1 1/2 starch, 1/2 fat