Slow-Cooker Chicken and Black Bean Enchiladas
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 327.4
- Total Fat: 12.2 g
- Cholesterol: 69.6 mg
- Sodium: 867.1 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 5.5 g
- Protein: 28.3 g
View full nutritional breakdown of Slow-Cooker Chicken and Black Bean Enchiladas calories by ingredient
Introduction
My husband and I love enchiladas, but my favorite recipe has more than 700 calories and almost 50g of fat per serving! I attempted to create a lighter version that still had plenty of flavor. This recipe is only around 325 calories and has about 12g of fat per serving, plus I've added some black beans since I struggle to get enough fiber in my diet. Serve with a salad or veggie for a balanced meal. My husband and I love enchiladas, but my favorite recipe has more than 700 calories and almost 50g of fat per serving! I attempted to create a lighter version that still had plenty of flavor. This recipe is only around 325 calories and has about 12g of fat per serving, plus I've added some black beans since I struggle to get enough fiber in my diet. Serve with a salad or veggie for a balanced meal.Number of Servings: 10
Ingredients
-
3 boneless, skinless chicken breasts
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Dash pepper
1-14.5oz can chopped tomatoes with jalapenos
1 cup chicken broth
1-8oz container light sour cream
1-15oz can black beans, drained and rinsed
10 6-inch corn tortillas
1-10oz can enchilada sauce
2 cups Mexican shredded cheese
Jalapeno pepper slices (optional)
Tips
You could cut back on the sodium by using reduced-sodium broth, reduced-sodium shredded cheese and using dried beans and soaking them in place of the canned ones.
You can also use reduced-fat shredded cheese to drop the fat a little more. I just didn't have any on hand.
Directions
Season chicken breasts with onion powder, garlic powder and pepper. Place in slow cooker and cover with canned tomatoes and chicken broth. Cook on low 8 hours. Remove chicken; shred and set aside.
Preheat oven to 350 degrees.
Put sour cream in medium mixing bowl. Gradually stir in the remaining slow cooker tomato/broth mixture.
In a large bowl, combine shredded chicken, black beans and enough of the sour cream mixture to give it a paste-like consistency (¨ö - 1 cup). Pour rest of sour cream mixture (about 2 cups) into a 9x13-inch baking dish.
Warm tortillas in microwave. Spoon about ¨÷ cup chicken mixture into each tortilla. Top with about 2 tablespoons shredded cheese. Roll up each tortilla and place in baking dish, seam-side down; drizzle with enchilada sauce. Sprinkle with remaining shredded cheese. Top with jalapeno slices, if desired.
Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and sauce is bubbling.
Serving Size: Makes 10 servings (1 enchilada each)
Number of Servings: 10
Recipe submitted by SparkPeople user CLORHEAD.
Preheat oven to 350 degrees.
Put sour cream in medium mixing bowl. Gradually stir in the remaining slow cooker tomato/broth mixture.
In a large bowl, combine shredded chicken, black beans and enough of the sour cream mixture to give it a paste-like consistency (¨ö - 1 cup). Pour rest of sour cream mixture (about 2 cups) into a 9x13-inch baking dish.
Warm tortillas in microwave. Spoon about ¨÷ cup chicken mixture into each tortilla. Top with about 2 tablespoons shredded cheese. Roll up each tortilla and place in baking dish, seam-side down; drizzle with enchilada sauce. Sprinkle with remaining shredded cheese. Top with jalapeno slices, if desired.
Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and sauce is bubbling.
Serving Size: Makes 10 servings (1 enchilada each)
Number of Servings: 10
Recipe submitted by SparkPeople user CLORHEAD.