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Crockpot Enchiladas
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Ingredients:

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

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.

Makes 10 Servings

Nutritional Info Per Serving: Calories 296; Total Fat 8 g; Cholesterol 44 g;
Carbs 32 g; Sodium 626 mg; Fiber 6 g; WW Points 6
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