Mexican Chicken Slow Cooker casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Chicken Breasts split lengthwise, 4 breast Yellow Sweet Corn, Canned, 2 cans (12 oz) Great Value Black Beans, 3 cup Cream Cheese, 8 oz cut into small cubes Ortega Enchilada Sauce, 1 can Old El Paso Taco Seasoning Mix - 2 tsp Cheddar Cheese, 3 cup, shredded Vinegar, Red Wine, 6 tbsp Jalapeno Peppers, 3 pepper Canned Tomatoes, 2 can Extra Virgin Olive Oil, 6 tbsp Texas Pete's Hot Sauce, 6 tsp
marinade split chicken breasts in olive oil, vinegar, taco seasoning and hot sauce for minimum of 1 hour. Bake in 350 oven for 20 min - 10 per side. Assemble all remaining ingredients except cheese in slow cooker - cut up cream cheese into small pieces. Cut up chicken into cubes and add to cooker. Cook on high for two hours - stir in cheese and let incorporate for about 1 hour on low.
Serving Size: makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user EVILCECIL.
Serving Size: makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user EVILCECIL.
Nutritional Info Amount Per Serving
- Calories: 563.7
- Total Fat: 33.2 g
- Cholesterol: 119.2 mg
- Sodium: 1,060.7 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 6.6 g
- Protein: 38.8 g
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