Chicken Enchiladas (with Crock Pot Black Bean Chicken)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 345.8
  • Total Fat: 7.0 g
  • Cholesterol: 27.5 mg
  • Sodium: 1,399.0 mg
  • Total Carbs: 48.9 g
  • Dietary Fiber: 7.7 g
  • Protein: 24.3 g

View full nutritional breakdown of Chicken Enchiladas (with Crock Pot Black Bean Chicken) calories by ingredient


Introduction

I adapted another users Black Bean Salsa Chicken recipe to make some super yummy enchiladas.

(Warning: High sodium content so look for low-sodium versions to substitute where possible and drink extra water. Next time, I'll make my own salsa with tomatoes, onions, bell pepper, and lime so I can control more of the sodium content.) I adapted another users Black Bean Salsa Chicken recipe to make some super yummy enchiladas.

(Warning: High sodium content so look for low-sodium versions to substitute where possible and drink extra water. Next time, I'll make my own salsa with tomatoes, onions, bell pepper, and lime so I can control more of the sodium content.)
Number of Servings: 6

Ingredients

    2 boneless, skinless chicken breasts, frozen
    1 can organic black beans, un-drained (or rinse & add 1/4 cup water to lower sodium)
    3 cups salsa
    1/2 cup fat-free cottage cheese
    1/4 plus 1/2 cup shredded cheese, Mexican blend
    6 tortillas

Directions

Place frozen chicken breasts in crock pot. Pour canned black beans and salsa over chicken. Cook on Low 8-10 hours. (It doesn't keep much longer than the 10 hour mark, so you'll want to turn the crock pot on right before leaving for work and off as soon as you get home.)
Preheat oven to 350 F. Remove cooked chicken from crock pot and cut-up/shred with a fork. Mix cottage cheese and 1/4 cup of shredded cheese with chicken. Add liquid from crock pot as needed to moisten mixture. Spoon some of the bean/salsa liquid from crock pot into a 9 x 13 glass pan...just enough to cover the bottom. Place 1/6 of chicken mixture into one tortilla. Roll up and place in pan with seam side down. Repeat with remaining chicken mixture and tortillas until six enchiladas are in pan. Spoon remaining liquid from crock pot on top of enchiladas. Sprinkle remaining 1/2 cup shredded cheese evenly on top of everything. Bake at 350 F for 30 minutes or until cheese is melted. Yields 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user AMBAM1881.