Chicken Enchiladas
Place the chicken breasts into the crockpot, salt & pepper to taste, add full jar of Frontera salsa. Cook on high for 4-6 hours until chicken is cooked and shreds easily. Once done shred chicken. Then in a large skillet add the shredded chicken, 1 packet of the Frontera enchilada sauce, black beans, corn, diced green chilis, laughing cow cheese, juice of the lime, and the fresh cilantro. Cook for a few minutes until the cheese has melted and everything is combined well. In a baking dish add a small amount of the other packet of enchilada sauce to the bottom of the dish. Fill the wraps with the mixture, fold them up and place seam side down into the dish. Top with the shredded cheese and the remaining enchilada sauce. Cover with aluminum foil and bake in oven for 20 minutes at 400 degrees.
Each serving is 2 enchiladas.
WW Blue Plan=4 pts per serving
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 243 | ||
Calories from Fat: 19 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 87mg | 3 % | |
Potassium 601.7mg | 16 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 18.5g | ||
Protein 32.8g | 47 % | |
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. |
Calories per serving: 243
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