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Rumbamel's Creamy Crockpot Chicken Enchiladas is for Dinner.

Rumbamel's Creamy Crockpot Chicken Enchiladas takes 7 minutes to prepare.

Rumbamel's Creamy Crockpot Chicken Enchiladas takes 225 minutes to cook.

Rumbamel's Creamy Crockpot Chicken Enchiladas makes 10 servings.

The ingredients for Rumbamel's Creamy Crockpot Chicken Enchiladas are:

- 8 oz 1/3 less fat cream cheese, softened
-2 cans, 10.5 oz each, Aldi's cream of mushroom condensed soup
-2 t onion powder
-2 t ground cumin
-dash or two of salt
-1/4 t black pepper

-16 oz frozen boneless skinless chicken breasts
-8 oz fresh mushrooms, chopped
-2 cans, 4 oz each, diced/chopped green chiles
-1 C black beans, drained and rinsed

-10 Soft Tumaro's Gourmet Tortillas, 8" Low Carb Garden Vegetable ( high in fiber also)
-1 C 2 % milk Mexican shredded cheese

Here is how you make Rumbamel's Creamy Crockpot Chicken Enchiladas:

-Mix the first 6 ingredients in the bottom of the wide crock until well blended and then top with the FROZEN chicken. Sprinkle with the chopped mushrooms and diced green chiles. Cover and cook about 3 1/2 hours on high. --Take chicken pieces out and shred the chicken then put back in the mix and stir well.--Now you can either just fill each tortilla with 1/2 C of the mix and top with about 1/3 C of the mix and top with 1 1/2 T of cheese and serve individually OR you can fill each tortilla with 1/2 C of the chicken mix, put in a 9 x 13 dish and the top with the remaining 3 C of mix and 1 C cheese. Bake in a 425 degree oven until cheese is bubbly. About 15 minutes.--Makes 10 servings.--Enjoy!!Number of Servings: 10Recipe submitted by SparkPeople user RUMBAMEL.

The nutritional information for Rumbamel's Creamy Crockpot Chicken Enchiladas is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 276.6

• Total Fat: 14.2 g
• Cholesterol: 36.0 mg
• Sodium: 740.7 mg
• Total Carbs: 22.9 g
• Dietary Fiber: 7.8 g
• Protein: 21.5 g

Rumbamel's Creamy Crockpot Chicken Enchiladas is Mexican cuisine.