3 Frozen Chicken Breasts
1/2c Water + 1 Chicken Broth Cube
1/2 can Black Beans, drained
1/2c Mild Salsa
1/2tsp Chili Powder
1/2tsp Garlic Powder
1/4tsp Chipotle Season
1/2c Salsa Con Queso
1can Reg. Enchilada Sauce
Shredded Mexi Cheese
Egg Rolls (Or taco shells, cabbage leaves, etc.)
Add first 9 ingredients to Butter Flavor Cooking Sprayed Crock. Cook on high 4 hours. Last 30min., remove chicken, shred, and add back to crock. Preheat oven to 375-400. Mix sauce ingredients, set aside. Add chicken mixture to egg rolls, and sprinkle with a little shredd. cheese. (A dab of water seals egg roll edges shut). Butter Flavor Cooking Spray skillet. Brown all sides of egg rolls. Butter cooking spray baking dish, spread a little sauce on bottom, top with layer of egg rolls. Top with more sauce. Sprinkle top with shredd. cheese. Bake about 30 minutes, or til cheese is melted.
***Egg rolls have fewer calories and carbs than the brand flour shells. Corn shells, softshells, or even Cabbage Leafs (Boiled in water for easier rolling), can be used for rolling. MEAT MIXTURE makes extras… Enough for tacos, or taco salads, the next day.
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