Mexican

Freezer to Crockpot Enchilada Chicken is for Dinner.

Freezer to Crockpot Enchilada Chicken takes 10 minutes to prepare.

Freezer to Crockpot Enchilada Chicken takes several minutes to cook.

Freezer to Crockpot Enchilada Chicken makes 8 servings.

The ingredients for Freezer to Crockpot Enchilada Chicken are:

2 lbs boneless, skinless chicken breast (I like thin cutlets for this_
2 cans or 3 cups Enchilada Sauce
3 TBSP Taco Seasoning Mix (40% Less Sodium)
2 cans Chopped Mild Green Chilies
1 cup Reduced Fat Mexican Cheese

Here is how you make Freezer to Crockpot Enchilada Chicken:

Divide everything but the cheese into 2 - 1 Gallon zip lock freezer bags. Divide cheese into 2 small sandwich bags. Freeze up to 3 months. When ready to cook either line the crockpot or spray it with non-stick spray. Place the chicken mixture into the crockpot. Cover and cook on low for 6-8 hours. Just before serving sprinkle with cheese and garnish with cilantro or green onions if desired. Serving Size: 8 servings - 4 servings in each freezer bagNumber of Servings: 8Recipe submitted by SparkPeople user BIBICHAN1.

The nutritional information for Freezer to Crockpot Enchilada Chicken is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 223.3

• Total Fat: 8.3 g
• Cholesterol: 75.0 mg
• Sodium: 1,031.0 mg
• Total Carbs: 7.2 g
• Dietary Fiber: 0.6 g
• Protein: 29.3 g

Freezer to Crockpot Enchilada Chicken is Mexican cuisine.