Crockpot Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 339.8
- Total Fat: 8.7 g
- Cholesterol: 49.3 mg
- Sodium: 1,335.7 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 9.3 g
- Protein: 31.7 g
View full nutritional breakdown of Crockpot Chicken Enchiladas calories by ingredient
Submitted by: BLACKDOVE5
Number of Servings: 4
Ingredients
-
3/4th lb chicken breast
2 cans enchilada sauce (used old el paso mild, small cans - 4.25 1/4 cup servings per can) Would use large can next time for more sauce
1 can black beans, drained and rinsed
1.5 Tbsp corn starch
1/3 cup water
8 small whole wheat tortillas (used TJs reduced carb whole wheat)
Directions
add chicken, enchilada sauce and black beans to crockpot, cook on low 3-4 hours or high 8-10.
Shred chicken.
If sauce is too thin, add about 1.5 Tbsp corn starch to 1/3 cup water, mix well and add to chicken mixture in crockpot, set to high.
Ladel a small amount of sauce on the bottom of a baking dish. Spoon about 1/8th of mixture into tortilla, roll up and place in dish, Top with rest of sauce.
Bake about 10-20 minutes. add cheese before baking if desired (not added in NI)
Number of Servings: 4
Recipe submitted by SparkPeople user BLACKDOVE5.
Shred chicken.
If sauce is too thin, add about 1.5 Tbsp corn starch to 1/3 cup water, mix well and add to chicken mixture in crockpot, set to high.
Ladel a small amount of sauce on the bottom of a baking dish. Spoon about 1/8th of mixture into tortilla, roll up and place in dish, Top with rest of sauce.
Bake about 10-20 minutes. add cheese before baking if desired (not added in NI)
Number of Servings: 4
Recipe submitted by SparkPeople user BLACKDOVE5.
