Mexican

Crockpot Chicken Enchiladas is for Dinner.

Crockpot Chicken Enchiladas takes 5 minutes to prepare.

Crockpot Chicken Enchiladas takes 500 minutes to cook.

Crockpot Chicken Enchiladas makes 4 servings.

The ingredients for Crockpot Chicken Enchiladas are:

3/4th lb chicken breast
2 cans enchilada sauce (used old el paso mild, small cans - 4.25 1/4 cup servings per can) Would use large can next time for more sauce
1 can black beans, drained and rinsed

1.5 Tbsp corn starch
1/3 cup water

8 small whole wheat tortillas (used TJs reduced carb whole wheat)

Here is how you make Crockpot Chicken Enchiladas:

add chicken, enchilada sauce and black beans to crockpot, cook on low 3-4 hours or high 8-10. Shred chicken. If sauce is too thin, add about 1.5 Tbsp corn starch to 1/3 cup water, mix well and add to chicken mixture in crockpot, set to high.Ladel a small amount of sauce on the bottom of a baking dish. Spoon about 1/8th of mixture into tortilla, roll up and place in dish, Top with rest of sauce.Bake about 10-20 minutes. add cheese before baking if desired (not added in NI)Number of Servings: 4Recipe submitted by SparkPeople user BLACKDOVE5.

The nutritional information for Crockpot Chicken Enchiladas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 339.8

• Total Fat: 8.7 g
• Cholesterol: 49.3 mg
• Sodium: 1,335.7 mg
• Total Carbs: 38.1 g
• Dietary Fiber: 9.3 g
• Protein: 31.7 g

Crockpot Chicken Enchiladas is Mexican cuisine.