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Nutritional Info
  • 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

View full nutritional breakdown of Rumbamel's Creamy Crockpot Chicken Enchiladas calories by ingredient
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Rumbamel's Creamy Crockpot Chicken Enchiladas

Submitted by: RUMBAMEL

Introduction

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! 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!
Number of Servings: 10

Ingredients

    - 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

Directions

-Mix the first 6 ingredients in the bottom of the wide crock until well blended and then top with the FROZEN chicken. Sprinkle with the chopped mushrooms and diced green chiles. Cover and cook about 3 1/2 hours on high.

--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.

--Enjoy!!

Number of Servings: 10

Recipe submitted by SparkPeople user RUMBAMEL.






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