This is a print preview of "Low Carb Crockpot Enchiladas" recipe.

Low Carb Crockpot Enchiladas Recipe
by 1st Place Recipes

Low Carb Crockpot Enchiladas

Healthy and very tasty Low Carb Crockpot Enchiladas the whole family will love.

Recipe Source: http://low-carb.recipes-network.net/crockpot-enchiladas.html

Rating: 5/5
Avg. 5/5 2 votes
Prep time: Mexico Mexican
Cook time: Servings: 10 Servings

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

  1. In a skillet, cook chicken, onions, and bell peppers until chicken is no longer pink and vegetables are tender; drain.
  2. Stir in kidney beans, tomatoes and green chilies, water, chili powder, and black pepper; bring to a boil.
  3. Reduce heat; cover and simmer for ten minutes.
  4. In a small bowl, combine shredded cheeses.
  5. In a 5-quart slow cooker, layer about 3/4 cup chicken mixture, one tortilla and some cheese.
  6. Repeat layers.
  7. Cover and cook on low for five hours or until heated through.