Crockpot Enchilada Casserole (1/8 srvg)
- Number of Servings: 8
Ingredients
9 small yellow corn tortillas1 can (15 oz) black beans drained1 can (15 oz) diced tomatoes1 can (10 oz) green enchilada sauce3 oz 1/3 fat Cream Cheese1/2 cup shredded cheese4 tsp taco seasoning mix1 can 98% FF cream of chicken soup1# Frozen Boneless Skinless Chicken Breast
combine all ingredients except for cream cheese & tortillas. Put all in crockpot on low for 8 hours. Right before proceeding after cooking, add cream cheese and mix in. Spray 9x13 pan; tear tortillas and layer with crock pot ingredients in pan. Top with cheese. Bake at 350 for 20 minutes; let set 10 minutes before serving.
Serving Size: makes 9x13 pan (8 servings)
Number of Servings: 8
Recipe submitted by SparkPeople user KPECK283.
Serving Size: makes 9x13 pan (8 servings)
Number of Servings: 8
Recipe submitted by SparkPeople user KPECK283.
Nutritional Info Amount Per Serving
- Calories: 249.3
- Total Fat: 6.1 g
- Cholesterol: 41.2 mg
- Sodium: 532.1 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 5.9 g
- Protein: 19.9 g
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