Mexican Chicken Slow Cooker casserole

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 563.7
  • Total Fat: 33.2 g
  • Cholesterol: 119.2 mg
  • Sodium: 1,060.7 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 6.6 g
  • Protein: 38.8 g

View full nutritional breakdown of Mexican Chicken Slow Cooker casserole calories by ingredient
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Number of Servings: 10

Ingredients



    Chicken Breasts split lengthwise, 4 breast
    Yellow Sweet Corn, Canned, 2 cans (12 oz)
    Great Value Black Beans, 3 cup
    Cream Cheese, 8 oz cut into small cubes
    Ortega Enchilada Sauce, 1 can
    Old El Paso Taco Seasoning Mix - 2 tsp
    Cheddar Cheese, 3 cup, shredded
    Vinegar, Red Wine, 6 tbsp
    Jalapeno Peppers, 3 pepper
    Canned Tomatoes, 2 can
    Extra Virgin Olive Oil, 6 tbsp
    Texas Pete's Hot Sauce, 6 tsp

Directions

marinade split chicken breasts in olive oil, vinegar, taco seasoning and hot sauce for minimum of 1 hour. Bake in 350 oven for 20 min - 10 per side. Assemble all remaining ingredients except cheese in slow cooker - cut up cream cheese into small pieces. Cut up chicken into cubes and add to cooker. Cook on high for two hours - stir in cheese and let incorporate for about 1 hour on low.

Serving Size: makes 10 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user EVILCECIL.

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