Servings: 4-6 |
Ingredients
Prep
- 10 corn tortillas
- 1 small bunch cilantro
- 2 C cooked cubed chicken
- 1 canned green chilies small
- 1 C sour cream
- 1/3 C green salsa
- 2 C shredded cheddar jack cheese
On Cooking Day
- 2 bags frozen rice steamers
- 1 can black beans
- 1 bag tortilla chips
- 1 C salsa
Instructions
To Assemble
- Cut tortillas into wedges and place in a large zipper bag.
- Chop cilantro and add to another large zipper bag.
- Add next 5 ingredients (only use 1 1/2 C of cheese) to cilantro. Zip and squish to mix well.
To Cook
- Add tortillas and chicken mixture to slow cooker sprayed with non stick spray. Mix well and cook on low for 3-4 hours. Add remaining cheese and cook until melted.
- Cook beans and rice according to package directions.
Ingredients
Prep
On Cooking Day
|
Instructions
To Assemble
To Cook
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Nutrition Facts
Slow Cooker Sour Cream Enchilada Bake B
Amount Per Serving
Calories 837
Calories from Fat 540
% Daily Value*
Total Fat 60g
92%
Saturated Fat 10g
50%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 125mg
42%
Sodium 1071mg
45%
Potassium 432mg
12%
Total Carbohydrates 8g
3%
Dietary Fiber 0.3g
1%
Sugars 3g
Protein 67g
134%
Vitamin A
22%
Vitamin C
5%
Calcium
7%
Iron
13%
* Percent Daily Values are based on a 2000 calorie diet.
©5dinners1hour llc 2024 · viewed on www.5dinners1hour.com on 11/22/24