Mexican Crock-Pot Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound chicken breast1 onion, chopped1 garlic, minced1 tsp salt1/4 tsp pepper1 can mexican red enchilada sauce8 oz tomato sauce1 can chili beans16 oz shoe peg corn, drained1-6 oz pitted olives, drained6 corn tortillas12 oz cheddar cheese, shreddedsour cream, optionalmexican salsa, optional
Cut up chicken into cubes.
In a large skillet brown the chicken breast , onion and garlic together until chicken is no longer pink in the middle.
Drain well.
Add the salt, pepper, mexican enchilada sauce, tomato sauce, drained chili beans, drained corn and olives.
Mix the mexican chicken well.
Put ½ cup of the mexican sauce in bottom of crock-pot.
Top with 1 corn tortilla and some cheese.
Repeat layers 5 more times, using all of mexican sauce on top and any remaining cheese. Cover chicken and cook for the allotted time or until done.
Serve mexican chicken with sour cream and salsa if desired.
Recipe Serves: 6 – 8
Number of Servings: 8
Recipe submitted by SparkPeople user JAIMELMILLER.
In a large skillet brown the chicken breast , onion and garlic together until chicken is no longer pink in the middle.
Drain well.
Add the salt, pepper, mexican enchilada sauce, tomato sauce, drained chili beans, drained corn and olives.
Mix the mexican chicken well.
Put ½ cup of the mexican sauce in bottom of crock-pot.
Top with 1 corn tortilla and some cheese.
Repeat layers 5 more times, using all of mexican sauce on top and any remaining cheese. Cover chicken and cook for the allotted time or until done.
Serve mexican chicken with sour cream and salsa if desired.
Recipe Serves: 6 – 8
Number of Servings: 8
Recipe submitted by SparkPeople user JAIMELMILLER.
Nutritional Info Amount Per Serving
- Calories: 429.3
- Total Fat: 17.2 g
- Cholesterol: 64.6 mg
- Sodium: 1,319.0 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 9.1 g
- Protein: 28.8 g
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