- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 276.6
- Total Fat: 14.2 g
- Cholesterol: 36.0 mg
- Sodium: 740.7 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 7.8 g
- Protein: 21.5 g
Rumbamel's Creamy Crockpot Chicken EnchiladasSubmitted by: RUMBAMEL
IntroductionI saw a similar recipe in a Taste of Home magazine and got a little creative. I changed the soup to mushroom soup, added fresh mushrooms, omitted a few ingredients and used the crockpot! It smelled mouthwatering while cooking. Enjoy! I saw a similar recipe in a Taste of Home magazine and got a little creative. I changed the soup to mushroom soup, added fresh mushrooms, omitted a few ingredients and used the crockpot! It smelled mouthwatering while cooking. Enjoy!
- 8 oz 1/3 less fat cream cheese, softened
-2 cans, 10.5 oz each, Aldi's cream of mushroom condensed soup
-2 t onion powder
-2 t ground cumin
-dash or two of salt
-1/4 t black pepper
-16 oz frozen boneless skinless chicken breasts
-8 oz fresh mushrooms, chopped
-2 cans, 4 oz each, diced/chopped green chiles
-1 C black beans, drained and rinsed
-10 Soft Tumaro's Gourmet Tortillas, 8" Low Carb Garden Vegetable ( high in fiber also)
-1 C 2 % milk Mexican shredded cheese
--Take chicken pieces out and shred the chicken then put back in the mix and stir well.
--Now you can either just fill each tortilla with 1/2 C of the mix and top with about 1/3 C of the mix and top with 1 1/2 T of cheese and serve individually OR you can fill each tortilla with 1/2 C of the chicken mix, put in a 9 x 13 dish and the top with the remaining 3 C of mix and 1 C cheese. Bake in a 425 degree oven until cheese is bubbly. About 15 minutes.
--Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user RUMBAMEL.