Mexican

Slow-Cooker Chicken and Black Bean Enchiladas is for Dinner.

Slow-Cooker Chicken and Black Bean Enchiladas takes 15 minutes to prepare.

Slow-Cooker Chicken and Black Bean Enchiladas takes 505 minutes to cook.

Slow-Cooker Chicken and Black Bean Enchiladas makes 10 servings.

The ingredients for Slow-Cooker Chicken and Black Bean Enchiladas are:

3 boneless, skinless chicken breasts
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Dash pepper
1-14.5oz can chopped tomatoes with jalapenos
1 cup chicken broth

1-8oz container light sour cream
1-15oz can black beans, drained and rinsed
10 6-inch corn tortillas
1-10oz can enchilada sauce
2 cups Mexican shredded cheese
Jalapeno pepper slices (optional)

Here is how you make Slow-Cooker Chicken and Black Bean Enchiladas:

Season chicken breasts with onion powder, garlic powder and pepper. Place in slow cooker and cover with canned tomatoes and chicken broth. Cook on low 8 hours. Remove chicken; shred and set aside. Preheat oven to 350 degrees.Put sour cream in medium mixing bowl. Gradually stir in the remaining slow cooker tomato/broth mixture.In a large bowl, combine shredded chicken, black beans and enough of the sour cream mixture to give it a paste-like consistency (?? - 1 cup). Pour rest of sour cream mixture (about 2 cups) into a 9x13-inch baking dish. Warm tortillas in microwave. Spoon about ?? cup chicken mixture into each tortilla. Top with about 2 tablespoons shredded cheese. Roll up each tortilla and place in baking dish, seam-side down; drizzle with enchilada sauce. Sprinkle with remaining shredded cheese. Top with jalapeno slices, if desired.Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and sauce is bubbling.Serving Size: Makes 10 servings (1 enchilada each)Number of Servings: 10Recipe submitted by SparkPeople user CLORHEAD.

The nutritional information for Slow-Cooker Chicken and Black Bean Enchiladas is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 327.4

• Total Fat: 12.2 g
• Cholesterol: 69.6 mg
• Sodium: 867.1 mg
• Total Carbs: 27.5 g
• Dietary Fiber: 5.5 g
• Protein: 28.3 g

Slow-Cooker Chicken and Black Bean Enchiladas is Mexican cuisine.