Wednesday, August 10, 2011

Slow Cooker Enchilada

Okay, so here's the recipe I promised you....

Slow Cooker Enchilada

2 lbs boneless, skinless Chicken Breast (cut into small pieces)*
1 can (15 oz) Enchilada Sauce
1 can (15 oz) diced Tomatoes with chiles
1 can 98% fat-free Cream of Chicken Soup
4 cups Sargento reduced fat shredded Mexican Cheese
8 low fat, fajita size Tortillas

Brown chicken, drain. Meanwhile combine enchilada sauce, tomatoes, and cream of chicken soup in a large bowl, add cooked chicken. In crockpot put down a layer of meat mixture. Then top with a layer of cheese. Tear up tortillas into bite size pieces, and layer over cheese mixture. Continue layers until all ingredients are used up.

Cook on high for 2 hours, low for 4 hours or until cheese is bubbly.

Serving size = 3/4 cup
PointsPlus value = 8

So far having a good week...a few hiccups along the way, but still counting my points and still drinking my water!


Anonymous said...

that sounds really good, sounds like of alot of cheese though. You need to send me all those recipe would you. Mom

Vanessa said...

I thought the same thing about the cheese, but that actually aids in keeping me fuller longer because it's I tried with 3 cups and it was the same amount of was delish.
Love you