Mexican

Easy Crock-Pot Enchilada Mix is for Dinner.

Easy Crock-Pot Enchilada Mix takes 15 minutes to prepare.

Easy Crock-Pot Enchilada Mix takes 480 minutes to cook.

Easy Crock-Pot Enchilada Mix makes 10 servings.

The ingredients for Easy Crock-Pot Enchilada Mix are:

5 boneless, skinless chicken breasts, frozen
3 c. salsa
2 - 6 oz. packs of fresh mushrooms, chopped (optional)
3 small sweet baby bell peppers, diced (I like to use the orange, yellow and red ones for color)
cilantro (to taste)
1 med. onion, diced/chopped
Salt/Pepper to taste*

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Small (6") White corn tortillas*
Reduced Fat Mexican Cheese Blend*
Lite Sour Cream*
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* - not calculated in nutritional info

Here is how you make Easy Crock-Pot Enchilada Mix:

Dice all your veggies, and put all of the ingredients in the crock-pot to simmer for 6-8 hours on low. May add water if it starts to look dry, but be careful not to add too much! When chicken is cooked through, remove from crock-pot and shred, then return to crock-pot, mix well.Keep on 'warm' until ready to serve. (I served on small 6" white corn tortillas with spanish rice on the side)Serving tip: Sprinkle with reduced fat mexican blend cheese and pop in the microwave long enough to melt it just before serving, with a dollop of lite sour cream on the side.Number of Servings: 10Recipe submitted by SparkPeople user COLONELSGODDESS.

The nutritional information for Easy Crock-Pot Enchilada Mix is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 162.2

• Total Fat: 1.5 g
• Cholesterol: 68.4 mg
• Sodium: 437.6 mg
• Total Carbs: 1.8 g
• Dietary Fiber: 5.2 g
• Protein: 27.8 g

Easy Crock-Pot Enchilada Mix is Mexican cuisine.