Slow Cooker Chicken Enchiladas
These good-for-you enchiladas are stuffed with chicken and black beans. Adding the black beans adds fiber and definitely fills you up.
Equipment
- Slow Cooker
Ingredients
- 1 pound Boneless Skinless Chicken Breasts
- 1 (28-ounce) can Red Enchilada Sauce such as Old El Paso
- 1 (4-ounce) can Diced Green Chiles
- 1 (15-ounce) can No Salt Added Black Beans drained and rinsed
- 8 Low Carb Flour Tortillas - Taco (42g)
- 1 cup Reduced Fat Mexican Style Four Cheese Blend
Instructions
- Preheat oven to 350°F.
Slow Cook the Chicken Mixture:
- Place chicken in slow cooker. Top with enchilada sauce and green chilies. Cook on LOW for 6 hours.
- Remove chicken and shred. Reserve 1⅔ cups of cooking juices. Pour remaining juices in a large bowl. Add beans and chicken, stir to combine.
Make the Enchiladas:
- Pour 1 cup reserved juices in bottom of 13 X 9-inch baking dish.
- Place ⅓ cup chicken mixture down center of each tortilla and roll up. Place seam side down in dish. Pour remaining reserved juices over top of enchiladas. Sprinkle with cheese.
- Cover with foil. Bake in preheated oven for 20 minutes. Remove foil and bake 5 minutes or until cheese is lightly browned.
To Make as a Freezer Meal:
- Once enchiladas are assembled in baking dish, cover with plastic wrap. Then wrap dish tightly with foil. Freeze for up to 3 months.
- To reheat: Thaw overnight in the fridge. Remove plastic wrap and cover dish back with the foil. Place dish in oven and set to 375°F. Bake for 25 minutes. Remove foil and bake another 5 minutes, or until cheese is lightly browned.
Nutrition Facts
Slow Cooker Chicken Enchiladas
Serving Size
1 enchilada
Amount per Serving
Calories
246
% Daily Value*
Fat
9
g
14
%
Saturated Fat
3
g
19
%
Cholesterol
30
mg
10
%
Sodium
666
mg
29
%
Carbohydrates
30
g
12
%
Fiber
12
g
50
%
Protein
21
g
42
%
Carb Count
2
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 2 servings, Starch = 1 serving, Legumes = .5 serving
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