Mexican

Crockpot Enchilada Casserole (1/8 srvg) is for Dinner.

Crockpot Enchilada Casserole (1/8 srvg) takes several minutes to prepare.

Crockpot Enchilada Casserole (1/8 srvg) takes several minutes to cook.

Crockpot Enchilada Casserole (1/8 srvg) makes 8 servings.

The ingredients for Crockpot Enchilada Casserole (1/8 srvg) are:

9 small yellow corn tortillas
1 can (15 oz) black beans drained
1 can (15 oz) diced tomatoes
1 can (10 oz) green enchilada sauce
3 oz 1/3 fat Cream Cheese
1/2 cup shredded cheese
4 tsp taco seasoning mix
1 can 98% FF cream of chicken soup
1# Frozen Boneless Skinless Chicken Breast

Here is how you make Crockpot Enchilada Casserole (1/8 srvg):

combine all ingredients except for cream cheese & tortillas. Put all in crockpot on low for 8 hours. Right before proceeding after cooking, add cream cheese and mix in. Spray 9x13 pan; tear tortillas and layer with crock pot ingredients in pan. Top with cheese. Bake at 350 for 20 minutes; let set 10 minutes before serving.Serving Size: makes 9x13 pan (8 servings)Number of Servings: 8Recipe submitted by SparkPeople user KPECK283.

The nutritional information for Crockpot Enchilada Casserole (1/8 srvg) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 249.3

• Total Fat: 6.1 g
• Cholesterol: 41.2 mg
• Sodium: 532.1 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 5.9 g
• Protein: 19.9 g

Crockpot Enchilada Casserole (1/8 srvg) is Mexican cuisine.