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Receta Low Carb Crockpot Enchiladas
by 1st Place Recipes

Low Carb Crockpot Enchiladas

Healthy and very tasty Low Carb Crockpot Enchiladas the whole family will love.

Recipe Source: http://low-carb.recipes-network.net/crockpot-enchiladas.html

Calificación: 5/5
Avg. 5/5 2 votos
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 10 Servings

Ingredientes

  • 1 lb ground chicken breast
  • 2 tsps chili powder
  • 1 cup chopped onions
  • 1/8 tsp black pepper
  • 1/2 cup chopped bell peppers
  • 3 ozs shredded cheddar cheese
  • 3 ozs shredded Monterey Jack cheese
  • 30 ozs canned dark red kidney beans, rinsed and drained
  • 10 ozs undrained tomatoes and green chilies
  • 8 whole fat-free flour tortillas
  • 1/3 cup water

Direcciones

  1. In a skillet, cook chicken, onions, and bell peppers until chicken is no longer pink and vegetables are tender; drain.
  2. Stir in kidney beans, tomatoes and green chilies, water, chili powder, and black pepper; bring to a boil.
  3. Reduce heat; cover and simmer for ten minutes.
  4. In a small bowl, combine shredded cheeses.
  5. In a 5-quart slow cooker, layer about 3/4 cup chicken mixture, one tortilla and some cheese.
  6. Repeat layers.
  7. Cover and cook on low for five hours or until heated through.