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Slow Cooking Enchiladas

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Calories: 249 | Total Fat: 6 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 26 mg | Sodium: 470 mg | Carbohydrates: 31 g | Dietary fiber: 2 g | Sugars: 0 g | Protein: 18 g

Time: hours 4-6Temp: low Yield: servings 8Minimum Crock Pot size: 5-6 quarts

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Slow Cooking Enchiladas 1 Picture

Ingredients

  • 2 half chicken breasts
  • 1 (16 oz.) red enchilada sauce (no sugar added)
  • 1 (4 oz.) can green chile peppers
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese, reduced fat
  • 1 (8 oz.) container sour cream, fat free
  • 6 whole wheat tortillas, low sodium

Details

Servings 6
Adapted from skinnyms.com

Preparation

Step 1


Preheat oven to 350 degrees. Place chicken breast on the bone, with skin, in a covered baking dish, bake until juices run clear when pierced with a fork, about 45 minutes. Chicken should have reached an internal temperature of 165 degrees. Allow to cool. Remove skin and bones, discard. Shred chicken or cut into bite size cubes.

In a medium mixing bowl, add chicken, garlic powder, cumin, chili powder, black pepper and salt to taste. Add to seasoned chicken, green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream and 1/2 cup cheese, mix well. Place 1/2 cup chicken mixture in the center of each tortilla, leave about 2” at the bottom without filling and fold up lengthwise. Continue until all 8 tortillas are filled.

Lightly spray the bottom and sides of the slow cooker with nonstick cooking spray. Lay enchiladas seam side down in the slow cooker, add a little of the sauce below to each layer as you stack them. There should be 3 layers.

Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour over the enchiladas, cover and cook on low 3-4 hours, or until hot and bubbly. Cut between each enchilada and carefully remove, one at a time, with a large spatula. Sprinkle with remaining cheese and any liquid still in the slow cooker, after removing enchiladas. Garnish with diced tomatoes and shredded lettuce.

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