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Name: chicken enchiladas from crockpot
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs Boneless chicken breasts; 1 Yellow onion diced; 15 oz Tomato sauce; 1 1/2 teaspoons Chili powder; 1/2 teaspoon salt; 1/2 teaspoon cumin; 1/2 teaspoon Red pepper flakes; 4 oz Sharp Cheddar cheese shredded

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INGREDIENTS

2 lbs Boneless chicken breasts
1 Yellow onion ; diced
15 oz Tomato sauce
1 1/2 teaspoons Chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon Red pepper flakes
4 oz Sharp Cheddar cheese ; shredded

INSTRUCTIONS

2 pounds boneless skinless chicken breasts (about 6 small chicken breasts)

1 small yellow onion, diced (one cup)

15oz can tomato sauce

1 1/2 teaspoons chili powder

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon red pepper flakes

1/2 teaspoon garlic powder

4oz sharp cheddar cheese, shredded (about one cup) (not needed until day of

cooking)

Ten 6” round flour tortillas (not needed until day of cooking)

Materials

• 1 gallon-sized plastic freezer bag

To Freeze and Cook Later

1. Label your freezer bag.

2. Add all ingredients to your freezer bag except cheese and tortillas.

3. Remove as much air as possible, seal, and freeze for up to three months.

To Cook

1. Thaw freezer meal.

2. Add contents of freezer bag to slow cooker and cook on “low” setting for

4 hours in a 6-quart slow cooker or 8 hours in a 4-quart slow cooker.

3. Shred chicken and stir in 1/4 cup of shredded cheddar cheese. Remove

mixture from slow cooker and use it to fill tortillas. Place back in slow

cooker. (No need to clean it first.)

4. Cover with remaining shredded cheese and cook for additional 10 minutes

or until cheese is melted.

NOTES

Alert editor

chicken enchiladas from crockpot

2 lbs Boneless chicken breasts
1 Yellow onion diced
15 oz Tomato sauce
1 1/2 teaspoons Chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon Red pepper flakes
4 oz Sharp Cheddar cheese shredded

2 pounds boneless skinless chicken breasts (about 6 small chicken breasts)
1 small yellow onion, diced (one cup)
15oz can tomato sauce
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
4oz sharp cheddar cheese, shredded (about one cup) (not needed until day of
cooking)
Ten 6” round flour tortillas (not needed until day of cooking)
Materials
• 1 gallon-sized plastic freezer bag
To Freeze and Cook Later
1. Label your freezer bag.
2. Add all ingredients to your freezer bag except cheese and tortillas.
3. Remove as much air as possible, seal, and freeze for up to three months.
To Cook
1. Thaw freezer meal.
2. Add contents of freezer bag to slow cooker and cook on “low” setting for
4 hours in a 6-quart slow cooker or 8 hours in a 4-quart slow cooker.
3. Shred chicken and stir in 1/4 cup of shredded cheddar cheese. Remove
mixture from slow cooker and use it to fill tortillas. Place back in slow
cooker. (No need to clean it first.)
4. Cover with remaining shredded cheese and cook for additional 10 minutes
or until cheese is melted.

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Nutrition

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Serving Size: 1 Serving (260g)
Recipe Makes: 6 Servings

Calories: 268
Calories from Fat: 75 (28%)

Amt Per Serving		% DV

	Total Fat 8.4g	11 %
	Saturated Fat 4.5g	23 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 0.7g
Cholesterol 107.5mg		33 %
Sodium 591.2mg		20 %
Potassium 673.5mg		18 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 4.5g
Protein 40.8g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 268

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