Crockpot Enchilada Casserole (1/8 srvg)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 249.3
  • Total Fat: 6.1 g
  • Cholesterol: 41.2 mg
  • Sodium: 532.1 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 5.9 g
  • Protein: 19.9 g

View full nutritional breakdown of Crockpot Enchilada Casserole (1/8 srvg) calories by ingredient



Number of Servings: 8

Ingredients

    9 small yellow corn tortillas
    1 can (15 oz) black beans drained
    1 can (15 oz) diced tomatoes
    1 can (10 oz) green enchilada sauce
    3 oz 1/3 fat Cream Cheese
    1/2 cup shredded cheese
    4 tsp taco seasoning mix
    1 can 98% FF cream of chicken soup
    1# Frozen Boneless Skinless Chicken Breast

Directions

combine all ingredients except for cream cheese & tortillas. Put all in crockpot on low for 8 hours. Right before proceeding after cooking, add cream cheese and mix in. Spray 9x13 pan; tear tortillas and layer with crock pot ingredients in pan. Top with cheese. Bake at 350 for 20 minutes; let set 10 minutes before serving.

Serving Size: makes 9x13 pan (8 servings)

Number of Servings: 8

Recipe submitted by SparkPeople user KPECK283.