Chicken Enchiladas (with Crock Pot Black Bean Chicken)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 boneless, skinless chicken breasts, frozen1 can organic black beans, un-drained (or rinse & add 1/4 cup water to lower sodium)3 cups salsa1/2 cup fat-free cottage cheese1/4 plus 1/2 cup shredded cheese, Mexican blend6 tortillas
Place frozen chicken breasts in crock pot. Pour canned black beans and salsa over chicken. Cook on Low 8-10 hours. (It doesn't keep much longer than the 10 hour mark, so you'll want to turn the crock pot on right before leaving for work and off as soon as you get home.)
Preheat oven to 350 F. Remove cooked chicken from crock pot and cut-up/shred with a fork. Mix cottage cheese and 1/4 cup of shredded cheese with chicken. Add liquid from crock pot as needed to moisten mixture. Spoon some of the bean/salsa liquid from crock pot into a 9 x 13 glass pan...just enough to cover the bottom. Place 1/6 of chicken mixture into one tortilla. Roll up and place in pan with seam side down. Repeat with remaining chicken mixture and tortillas until six enchiladas are in pan. Spoon remaining liquid from crock pot on top of enchiladas. Sprinkle remaining 1/2 cup shredded cheese evenly on top of everything. Bake at 350 F for 30 minutes or until cheese is melted. Yields 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user AMBAM1881.
Preheat oven to 350 F. Remove cooked chicken from crock pot and cut-up/shred with a fork. Mix cottage cheese and 1/4 cup of shredded cheese with chicken. Add liquid from crock pot as needed to moisten mixture. Spoon some of the bean/salsa liquid from crock pot into a 9 x 13 glass pan...just enough to cover the bottom. Place 1/6 of chicken mixture into one tortilla. Roll up and place in pan with seam side down. Repeat with remaining chicken mixture and tortillas until six enchiladas are in pan. Spoon remaining liquid from crock pot on top of enchiladas. Sprinkle remaining 1/2 cup shredded cheese evenly on top of everything. Bake at 350 F for 30 minutes or until cheese is melted. Yields 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user AMBAM1881.
Nutritional Info Amount Per Serving
- Calories: 345.8
- Total Fat: 7.0 g
- Cholesterol: 27.5 mg
- Sodium: 1,399.0 mg
- Total Carbs: 48.9 g
- Dietary Fiber: 7.7 g
- Protein: 24.3 g
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