Rumbamel's Creamy Crockpot Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Directions
- 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
-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.
--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.
Nutritional Info 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
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