Low Carb Crockpot Enchiladas Recipe
Healthy and very tasty Low Carb Crockpot Enchiladas the whole family will love.
Recipe Source: http://low-carb.recipes-network.net/crockpot-enchiladas.html
Ingredients
- 1 lb ground chicken breast
- 2 tsps chili powder
- 1 cup chopped onions
- 1/8 tsp black pepper
- 1/2 cup chopped bell peppers
- 3 ozs shredded cheddar cheese
- 3 ozs shredded Monterey Jack cheese
- 30 ozs canned dark red kidney beans, rinsed and drained
- 10 ozs undrained tomatoes and green chilies
- 8 whole fat-free flour tortillas
- 1/3 cup water
Directions
- In a skillet, cook chicken, onions, and bell peppers until chicken is no longer pink and vegetables are tender; drain.
- Stir in kidney beans, tomatoes and green chilies, water, chili powder, and black pepper; bring to a boil.
- Reduce heat; cover and simmer for ten minutes.
- In a small bowl, combine shredded cheeses.
- In a 5-quart slow cooker, layer about 3/4 cup chicken mixture, one tortilla and some cheese.
- Repeat layers.
- Cover and cook on low for five hours or until heated through.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 10 servings | |
| Calories 214 | |
| Calories from Fat 84 | 39% |
| Total Fat 9.43g | 12% |
| Saturated Fat 4.53g | 18% |
| Trans Fat 0.04g | |
| Cholesterol 40mg | 13% |
| Sodium 381mg | 16% |
| Potassium 402mg | 11% |
| Total Carbs 15.52g | 4% |
| Dietary Fiber 5.4g | 18% |
| Sugars 3.24g | 2% |
| Protein 16.72g | 27% |
