Slow Cooker Enchiladas

Name: Slow Cooker Enchiladas
Yield: 10 servings
Ingredients: 1 lb ground chicken breast; 1 cup onions, chopped; 1/2 cup bell peppers, chopped; 30 ozs canned dark red kidney beans, rinsed and drained; 10 ozs tomatoes and green chilies, undrained; 1/3 cup water; 2 tsps chili powder; 1/8 tsp black pepper; 3 ozs cheddar cheese, shredded; 3 ozs Monterey Jack cheese, shredded; 8 whole whole wheat tortillas

Adapted from Taste of Home Magazine

1 lb ground chicken breast
1 cup onions, chopped
1/2 cup bell peppers, chopped
30 ozs canned dark red kidney beans, rinsed and drained
10 ozs tomatoes and green chilies, undrained
1/3 cup water
2 tsps chili powder
1/8 tsp black pepper
3 ozs cheddar cheese, shredded
3 ozs Monterey Jack cheese, shredded
8 whole whole wheat tortillas

In a skillet, cook chicken, onions, and bell peppers until chicken is no longer pink and vegetables are tender; drain. Stir in kidney beans, tomatoes and green chilies, water, chili powder, and black pepper; bring to a boil. Reduce heat; cover and simmer for ten minutes. In a small bowl, combine shredded cheeses. In a 5-quart slow cooker, layer about 3/4 cup chicken mixture, one tortilla and some cheese. Repeat layers. Cover and cook on low for five hours or until heated through.

Posted: 7/31/2008

Slow Cooker

Rated by 0 users (0.00)

WW Points^* : 5.03

10 servings

Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 258 Calories from Fat 87 (34%)
% Daily Value *
Total Fat 8g	12%
Saturated Fat 3g	15%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 44g	15%
Sodium 565mg	24%
Potassium 0mg	0%
Total Carbohydrate27g	9%
Dietary Fiber 12g	48%
Sugars 2g
Protein 22g	48%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.