Enchiladas Casserole Con Crockpot
Source of Recipe
ediets.com - Good Canned Foods
List of Ingredients
6 boneless, skinless chicken breasts, cooked and chopped
2 small onions, chopped
2 cloves garlic, pressed
2 tsp. cumin
12 corn tortillas
1 (28 oz.) can green enchilada sauce
12 ounces low fat cheddar cheese
In a skillet, saute 1/2 the onion in about a tablespoon of oil. Cook for 2 minutes and add garlic. Cook another 2 minutes and add chicken and cumin. Mix well, set aside.
In a blender, add the rest of the onion and the can of enchilada sauce. Blend like mad.
In a crockpot insert, pour about 1/2 cup sauce on the bottom of the pan and begin building your casserole. Start with sauce (already said that) tortillas, chicken mixture, little cheese and repeat this pattern till finished. Pour the rest of the sauce evenly over the top and cook on low for 7 hours (but check it often--newer crockpots sometimes cook faster). Reserve a little cheese to sprinkle on the top just before serving.
Per serving: 490 Calories; 8g fat (15.9% calories from fat); 72g protein; 29g carbohydrate; 4g dietary fiber; 149mg cholesterol; 583mg sodium. Exchanges: 1 1/2 Grain(Starch); 9 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.