Salsa Chicken With Black Beans

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 195.4
  • Total Fat: 3.4 g
  • Cholesterol: 66.5 mg
  • Sodium: 475.5 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 29.2 g

View full nutritional breakdown of Salsa Chicken With Black Beans calories by ingredient
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Introduction

Wonderfully spicy and easy to make. Terrific when served with rice and one measured serving of Tostidos Baked Scoops. Wonderfully spicy and easy to make. Terrific when served with rice and one measured serving of Tostidos Baked Scoops.
Number of Servings: 12

Ingredients

    3 pounds of skinless, boneless Chicken Breasts
    1 cup enchilada sauce
    1 cup Salsa (mild or medium unless you like VERY spicy!)
    1 can fat free cream of mushroom soup
    1 cup sour cream
    1 can Black Beans, well drained (no need to rinse)

Directions

Using poultry shears cut the chicken breasts into 2 inch square pieces (24 pieces). Place in bottom of crock pot. Add enchilada sauce, salsa and soup. Cook on low for 6-8 hours or high for 4 hours.

Remove the chicken (only) to a dish. Stir the sour cream into the sauce. Combine the sauce and beans into another dish.

Serve with rice. Scoop 4 pieces of chicken onto 1/2 cup of rice. Put one scoop of sauce over the rice and about 1/3 cup of beans on top of that.

Serve with Tostidos Baked Scoops (1 serving - not included in calorie count).

Makes great leftovers!

Number of Servings: 12

Recipe submitted by SparkPeople user JOYYAK.

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