Mexican

Mexican Chicken Slow Cooker casserole is for Dinner.

Mexican Chicken Slow Cooker casserole takes 60 minutes to prepare.

Mexican Chicken Slow Cooker casserole takes 180 minutes to cook.

Mexican Chicken Slow Cooker casserole makes 10 servings.

The ingredients for Mexican Chicken Slow Cooker casserole are:

Chicken Breasts split lengthwise, 4 breast
Yellow Sweet Corn, Canned, 2 cans (12 oz)
Great Value Black Beans, 3 cup
Cream Cheese, 8 oz cut into small cubes
Ortega Enchilada Sauce, 1 can
Old El Paso Taco Seasoning Mix - 2 tsp
Cheddar Cheese, 3 cup, shredded
Vinegar, Red Wine, 6 tbsp
Jalapeno Peppers, 3 pepper
Canned Tomatoes, 2 can
Extra Virgin Olive Oil, 6 tbsp
Texas Pete's Hot Sauce, 6 tsp

Here is how you make Mexican Chicken Slow Cooker casserole:

marinade split chicken breasts in olive oil, vinegar, taco seasoning and hot sauce for minimum of 1 hour. Bake in 350 oven for 20 min - 10 per side. Assemble all remaining ingredients except cheese in slow cooker - cut up cream cheese into small pieces. Cut up chicken into cubes and add to cooker. Cook on high for two hours - stir in cheese and let incorporate for about 1 hour on low.Serving Size: makes 10 1 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user EVILCECIL.

The nutritional information for Mexican Chicken Slow Cooker casserole is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 563.7

• Total Fat: 33.2 g
• Cholesterol: 119.2 mg
• Sodium: 1,060.7 mg
• Total Carbs: 30.6 g
• Dietary Fiber: 6.6 g
• Protein: 38.8 g

Mexican Chicken Slow Cooker casserole is Mexican cuisine.

The dietary needs meet for Mexican Chicken Slow Cooker casserole is Low Carb