- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 294.7
- Total Fat: 6.3 g
- Cholesterol: 71.6 mg
- Sodium: 697.5 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 2.0 g
- Protein: 28.8 g
Crock Pot enchilada Chicken and RiceSubmitted by: ELUNAMAKATA
IntroductionQuick and easy enchilada flavored chicken and rice, I threw this together on a cold day wanting something different than usual. Could very easily be adjusted for lower sodium and calories Quick and easy enchilada flavored chicken and rice, I threw this together on a cold day wanting something different than usual. Could very easily be adjusted for lower sodium and calories
2 Lbs Boneless, Skinless Chicken Breast
2 cans Hunt's Diced Tomatoes with Green Peppers, Celery and Onion
2 cans Old El Paso Mild Green Chile Enchilada Sauce
1/2 Package Philly Cream Cheese (optional)
2 cups brown minute rice
Add the canned ingredients to your chicken on the stove top and stir, bring to a boil.
Pour entire mixture into crockpot and allow to cook on low for 6 hours.
About 60 minutes before ready to serve, make 4 to 6 servings of rice as per minute rice directions, stir into crockpot, also adding the creme cheese at this time, and let cook the remaining hour.
Serving size is about 1.5 cup of finished dish. If you serve the rice not mixed in, its .5 cup of rice and 1 cup of the chicken and sauce mix.
Number of Servings: 8
Recipe submitted by SparkPeople user SLEE58704.