Salsa Chicken With Black Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 pounds of skinless, boneless Chicken Breasts1 cup enchilada sauce1 cup Salsa (mild or medium unless you like VERY spicy!)1 can fat free cream of mushroom soup1 cup sour cream1 can Black Beans, well drained (no need to rinse)
Using poultry shears cut the chicken breasts into 2 inch square pieces (24 pieces). Place in bottom of crock pot. Add enchilada sauce, salsa and soup. Cook on low for 6-8 hours or high for 4 hours.
Remove the chicken (only) to a dish. Stir the sour cream into the sauce. Combine the sauce and beans into another dish.
Serve with rice. Scoop 4 pieces of chicken onto 1/2 cup of rice. Put one scoop of sauce over the rice and about 1/3 cup of beans on top of that.
Serve with Tostidos Baked Scoops (1 serving - not included in calorie count).
Makes great leftovers!
Number of Servings: 12
Recipe submitted by SparkPeople user JOYYAK.
Remove the chicken (only) to a dish. Stir the sour cream into the sauce. Combine the sauce and beans into another dish.
Serve with rice. Scoop 4 pieces of chicken onto 1/2 cup of rice. Put one scoop of sauce over the rice and about 1/3 cup of beans on top of that.
Serve with Tostidos Baked Scoops (1 serving - not included in calorie count).
Makes great leftovers!
Number of Servings: 12
Recipe submitted by SparkPeople user JOYYAK.
Nutritional Info Amount Per Serving
- Calories: 195.4
- Total Fat: 3.4 g
- Cholesterol: 66.5 mg
- Sodium: 475.5 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 2.5 g
- Protein: 29.2 g
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