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Saturday, November 16, 2013

Slow Cooker Skinny Chicken Enchiladas Recipe


I love Mexican food and even if you are trying to eat healthy, you don't have to sacrifice your favorite foods!

Here is a quick and easy dinner that will make you forget you are watching what you eat!




Slow Cooker Skinny Chicken Enchiladas
Ingredients:
4 boneless, skinless chicken breasts
1 (16 oz) jar salsa
1 tablespoon homemade taco seasoning  (or a packet of reduced-sodium taco seasoning)
1/2 teaspoon garlic powder
salt and pepper to taste
8 whole wheat tortillas
1 (10 oz) can enchilada sauce
1 cup reduced-fat cheddar cheese, shredded

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken in slow cooker, top with salsa, taco seasoning, garlic powder, and salt and pepper. Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
When finished cooking, shred chicken with 2 forks.

Preheat oven to 350 degrees. Place 1/2 -3/4 cup of chicken mixture on tortilla, roll up, and place in 9x13" baking pan sprayed with non-stick cooking spray. Repeat with remaining tortillas until chicken is gone. Top enchiladas with enchilada sauce and sprinkle with shredded cheese. Bake for 20-25 minutes, or until cheese is melted.

Top with your favorite enchilada toppings (lettuce, tomato, avocado, onion, olives, fat-free sour cream, etc. Topping your enchilada with lots of vegetables is a great way to get more vegetables in your diet!).

Click here for the nutrition information for this recipe:

Looking for more delicious and healthy recipes?
Be sure to check out my Recipe Index!


To make this recipe, I used this 5-Quart Slow Cooker. I really like the programmable timer on it and it automatically switches over to a warm setting if the food stops cooking before I get home from work. I have had this crock pot for almost 4 years and it's been perfect.
For less than $30, it's definitely worth every penny!

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