Slow Cooker Enchiladas
Adapted from
Taste of Home Magazine
10 servings
| 1 lb ground chicken breast skinless | 2 tsps chili powder | ||
| 1 cup onions, chopped | 1/8 tsp black pepper | ||
| 1/2 cup bell peppers, chopped | 3 ozs cheddar cheese, shredded | ||
| 30 ozs canned dark red kidney beans, rinsed and drained | 3 ozs Monterey Jack cheese, shredded | ||
| 10 ozs tomatoes and green chilies, undrained | 8 whole fat-free flour tortillas | ||
| 1/3 cup water |
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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.
| Calories | 296 | %CFF | 24 % | |
| Total Fat | 8 g | Saturated Fat | 3 mg | |
| Protein | 22 g | Cholesterol | 44 g | |
| Carbohydrates | 32 g | Sodium | 626 mg | |
| Sugars | 2 g | Fiber | 6 g | |
|
6.1 WW Points | ||||
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