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Crock-Pot Mexican Chicken
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Crock-Pot Mexican Chicken

4 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 tablespoon extra virgin olive oil
4 boneless skinless chicken breasts
Kosher salt
Fajita seasoning
1 small onion
1 can (14.5 oz.) can diced tomatoes with jalapenos
1 can (4.5 oz.) green chiles
1 can (10 oz.) enchilada sauce
1 bag (8 oz.) Mexican blend shredded cheese
Sour cream
Mild jalapeno sauce
Corn chips
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Let's Make It
1
Heat olive oil in a large frying pan on med heat. Lightly salt both sides of chicken also add fajita seasoning to both sides-even amounts. Cook chicken for 5 min on both sides-lightly brown. DO NOT OVER COOK.
2
Meanwhile, finely chop onion. Add onion, diced tomatoes and chicken to crock-pot. Top with 1/2 of green chilies and enchilada sauce.
3
Cover and cook on high for 4 hours. To serve add cheese, sour cream, jalapeno sauce and crumbled chips.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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