Crock Pot Mexican Chicken Enchilada Filling Recipe

Posted by
Rate It!
Crock Pot Mexican Chicken Enchilada Filling
Add your photo!



  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.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 540.45 Kcal (2263 kJ)
Calories from fat 220.22 Kcal
% Daily Value*
Total Fat 24.47g 38%
Cholesterol 89.17mg 30%
Sodium 1353.47mg 56%
Potassium 637.33mg 14%
Total Carbs 44.85g 15%
Sugars 3.14g 13%
Dietary Fiber 4.09g 16%
Protein 37.52g 75%
Vitamin C 1.1mg 2%
Iron 0.9mg 5%
Calcium 359.6mg 36%
Amount Per 100 g
Calories 209.67 Kcal (878 kJ)
Calories from fat 85.43 Kcal
% Daily Value*
Total Fat 9.49g 38%
Cholesterol 34.59mg 30%
Sodium 525.07mg 56%
Potassium 247.25mg 14%
Total Carbs 17.4g 15%
Sugars 1.22g 13%
Dietary Fiber 1.59g 16%
Protein 14.56g 75%
Vitamin C 0.4mg 2%
Iron 0.3mg 5%
Calcium 139.5mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 12
  • 14

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top