Slow Cooker Enchiladas

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
Slow Cooker Enchiladas
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.
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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.