Slow Cooker Chicken Enchilada- Green

Slow Cooker Chicken Enchilada- Green
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 201.1
  • Total Fat: 4.8 g
  • Cholesterol: 65.8 mg
  • Sodium: 817.4 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 0.1 g
  • Protein: 28.5 g

View full nutritional breakdown of Slow Cooker Chicken Enchilada- Green calories by ingredient
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Introduction

An easy way to get low-fat, high-protein, spicy filling. It can be used in a taco, burrito, enchilada, or on the side of beans and brown rice. An easy way to get low-fat, high-protein, spicy filling. It can be used in a taco, burrito, enchilada, or on the side of beans and brown rice.
Number of Servings: 4

Ingredients

    2 chicken breasts
    1 can green enchilada sauce- 20 oz
    1/2 can of fire roasted jalapenos- 4 oz
    spices to your preference:
    -oregano
    -garlic powder
    -salt
    -ground pepper

Directions

Season chicken breasts with salt and pepper.
Heat a saute pan to medium-high, add 1 tbsp of olive oil.
Sear chicken brests about 2-3 minutes on each side, just to get a little brown color. Put chicken in slow cooker. Deglaze pan with a cup or more of water. Add water to slow cooker.
Add remaining ingredients (enchilada sauce, jalapeno peppers, and spices) to slow cooker. Cook on high for 3-4 hours (or low for 5-6).

After 3 hours use tongs, or a fork, to easily break up the meat and mix with liquid. The last hour of cooking let the lid sit crooked to let the liquid reduce.

This is super easy, one could probably skip the searing part, but i think it adds more flavor.


Serving Size: Makes 4 servings about 4-5 ounces each

Number of Servings: 4

Recipe submitted by SparkPeople user EEWALDO.

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