Enchalada Wraps (freezer/crockpot)

Name: Enchalada Wraps (freezer/crockpot) Recipe
Yield: 12
Ingredients: 3 Chicken Breasts (boneless skinless); 1 large (28 oz) can Enchilada sauce (make sure it's gluten free if that's an issue for you!); 1 onion chopped; 1 can olives (chopped); 1 bell pepper chopped; 1 can black beans drained and rinsed; 3/4 cup shredded cheese (or cheese substitute); Corn or flour tortillas for serving

Number of Servings: 12

Ingredients

3 Chicken Breasts (boneless, skinless)1 large (28 oz) can Enchilada sauce (make sure it's gluten free if that's an issue for you!)1 onion, chopped1 can olives (chopped)1 bell pepper, chopped1 can black beans, drained and rinsed3/4 cup shredded cheese (or cheese substitute)Corn or flour tortillas for serving

Directions

Add all ingredients into a gallon zip lock bag. Freeze. Thaw and cook in crock pot on low for 6 hours or high for 4 hours. Shred chicken in crock pot once done. Serve in tortillas.

Serving Size: 12 tortillas - 1 per serving

Number of Servings: 12

Recipe submitted by SparkPeople user KEWILEY.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 276.6
Total Fat: 11.4 g
Cholesterol: 52.4 mg
Sodium: 857.9 mg
Total Carbs: 27.1 g
Dietary Fiber: 13.8 g
Protein: 26.8 g

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