Crockpot Chicken Enchilada Casserole

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 283.3

Total Fat: 9.2 g
Cholesterol: 61.1 mg
Sodium: 1,068.2 mg
Total Carbs: 27.4 g
Dietary Fiber: 7.8 g
Protein: 24.2 g

View full nutritional breakdown of Crockpot Chicken Enchilada Casserole calories by ingredient

Introduction

Enchilada chicken cooked all day in the crockpot until fork tender. Then added to a casserole to make a great low-carb, high protein dinner. Enchilada chicken cooked all day in the crockpot until fork tender. Then added to a casserole to make a great low-carb, high protein dinner.

Minutes to Prepare: 10

Minutes to Cook: 240

Number of Servings: 6

Ingredients

Boneless skinless chicken breasts (1-2 pounds)

1 can Enchilada sauce

1 can refried black beans

1 cup 2% Kraft Mexican Cheese Mix

Optional- Tortilla shells or chips

Directions

Put the chicken in the crock pot with the enchilada sauce. Set it on high and forget it for most of the day. The longer it cooks, the more tender it is.
Once you're ready to make the casserole, shred the chicken with a fork in the crockpot. Then, spoon chicken into casserole dish. Layer with beans and cheese. Bake at 375 for 20 minutes or until cheese is browned. Take out and let cool.

Tastes wonderful with salsa and fat free sour cream.

Serving Size: Makes 4, 1-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user ASHLYNN3484.