Pinned by Tayster A. Louise

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Crockpot Enchiladas --- 1lb ground chicken breast 2 tsp chili powder 1 c.chopd onions 1/8 tsp black peppr 1/2 c chopd bell pepprs 3ozs shred chedd cheese 3ozs shred Mont. Jack cheese 30ozs canned dark red kidney beans, rinsed & drained 10ozs undrained tomatoes & 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. Nutritional Info Per Serving: Calories 296; Total Fat 8 g; Cholesterol 44 g; Carbs 32 g; Sodium 626 mg; Fiber 6 g; WW Points 6Tayster A. Louise

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