In a crock pot cook the tequila, lines, oil and chicken breast for two hours on low
After chicken is cooked shred it with a knife and put it back in the pot with one package of frontera green enchilada sauce and the can of olives for the time it takes to heat your oven to 350 degrees
In a small square casserole dish layer the tortillas, cooked chicken, sauce, and cheese until you are out of tortillas. Finish the layers with a nice layer of mozzarella and sauce covering the tomatoes and avocados.
While the enchiladas bake for 20 minutes, cook the rice and beans in the leavings in the crock pot on high.
Add white pepper and garlic salt to your hearts desire
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|Serving Size: 1 Serving (358g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 112 (19%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 13.9mg||4 %|
|Sodium 42.2mg||1 %|
|Potassium 762.4mg||20 %|
|Total Carbohydrate 96.4g||28 %|
|Dietary Fiber 16.6g||66 %|
|Sugars, other 79.8g|
|Protein 18.5g||26 %|
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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: 580
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