Mexican

Crockpot Chicken Enchilada Casserole is for Dinner.

Crockpot Chicken Enchilada Casserole takes 10 minutes to prepare.

Crockpot Chicken Enchilada Casserole takes 240 minutes to cook.

Crockpot Chicken Enchilada Casserole makes 6 servings.

The ingredients for Crockpot Chicken Enchilada Casserole are:

Boneless skinless chicken breasts (1-2 pounds)
1 can Enchilada sauce
1 can refried black beans
1 cup 2% Kraft Mexican Cheese Mix

Optional- Tortilla shells or chips

Here is how you make Crockpot Chicken Enchilada Casserole:

Put the chicken in the crock pot with the enchilada sauce. Set it on high and forget it for most of the day. The longer it cooks, the more tender it is.Once you're ready to make the casserole, shred the chicken with a fork in the crockpot. Then, spoon chicken into casserole dish. Layer with beans and cheese. Bake at 375 for 20 minutes or until cheese is browned. Take out and let cool. Tastes wonderful with salsa and fat free sour cream.Serving Size:?Makes 4, 1-cup servings.Number of Servings: 6Recipe submitted by SparkPeople user ASHLYNN3484.

The nutritional information for Crockpot Chicken Enchilada Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 283.3

• Total Fat: 9.2 g
• Cholesterol: 61.1 mg
• Sodium: 1,068.2 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 7.8 g
• Protein: 24.2 g

Crockpot Chicken Enchilada Casserole is Mexican cuisine.

The dietary needs meet for Crockpot Chicken Enchilada Casserole is Low Carb