Slow-Cooker Chicken and Black Bean Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 boneless, skinless chicken breasts1/2 teaspoon onion powder1/2 teaspoon garlic powderDash pepper1-14.5oz can chopped tomatoes with jalapenos1 cup chicken broth1-8oz container light sour cream1-15oz can black beans, drained and rinsed10 6-inch corn tortillas1-10oz can enchilada sauce2 cups Mexican shredded cheese Jalapeno pepper slices (optional)
Season chicken breasts with onion powder, garlic powder and pepper. Place in slow cooker and cover with canned tomatoes and chicken broth. Cook on low 8 hours. Remove chicken; shred and set aside.
Preheat oven to 350 degrees.
Put sour cream in medium mixing bowl. Gradually stir in the remaining slow cooker tomato/broth mixture.
In a large bowl, combine shredded chicken, black beans and enough of the sour cream mixture to give it a paste-like consistency (¨ö - 1 cup). Pour rest of sour cream mixture (about 2 cups) into a 9x13-inch baking dish.
Warm tortillas in microwave. Spoon about ¨÷ cup chicken mixture into each tortilla. Top with about 2 tablespoons shredded cheese. Roll up each tortilla and place in baking dish, seam-side down; drizzle with enchilada sauce. Sprinkle with remaining shredded cheese. Top with jalapeno slices, if desired.
Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and sauce is bubbling.
Serving Size: Makes 10 servings (1 enchilada each)
Number of Servings: 10
Recipe submitted by SparkPeople user CLORHEAD.
Preheat oven to 350 degrees.
Put sour cream in medium mixing bowl. Gradually stir in the remaining slow cooker tomato/broth mixture.
In a large bowl, combine shredded chicken, black beans and enough of the sour cream mixture to give it a paste-like consistency (¨ö - 1 cup). Pour rest of sour cream mixture (about 2 cups) into a 9x13-inch baking dish.
Warm tortillas in microwave. Spoon about ¨÷ cup chicken mixture into each tortilla. Top with about 2 tablespoons shredded cheese. Roll up each tortilla and place in baking dish, seam-side down; drizzle with enchilada sauce. Sprinkle with remaining shredded cheese. Top with jalapeno slices, if desired.
Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and sauce is bubbling.
Serving Size: Makes 10 servings (1 enchilada each)
Number of Servings: 10
Recipe submitted by SparkPeople user CLORHEAD.
Nutritional Info Amount Per Serving
- Calories: 327.4
- Total Fat: 12.2 g
- Cholesterol: 69.6 mg
- Sodium: 867.1 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 5.5 g
- Protein: 28.3 g
Member Reviews