Still experimenting out here-- my hubby sez he likes this one, too
Easy Crockpot Chicken Enchiladas
1 can of Campbell's Southwestern Pepper Jack Cheese Soup
1 can of Campbell's Healthy Request Cream of Chicken Soup
2 or 3 frozen, boneless, skinless, chicken breasts
(I used two, 'cause evidently they came from morbidly obese chickens... big'uns!)
1 cup of your favorite chunky salsa
(I use Walmart's Great Value medium - it's one of the best around if you like Tex-Mex cooking, costs very little.)
After the crockpot concoction is complete, you'll need...
Small corn tortillas
Mexican cheese (Cheddar Jack with Jalapenos or Taco cheese, or just cheddar)
Fat-free sour cream
Pour one can of undiluted soup in the bottom of crockpot. Add salsa, spread until it covers the bottom. Place frozen chicken breasts on the mixture. Cover the chicken breasts with the remaining soup. Cook 7-8 hours on low. Shred the chicken, and stir the mixture up.
For the WLS post-opper: Put a small amount of cheese in a tortilla and microwave 10-15 seconds to warm the tortilla and melt the cheese. Add three to four tablespoons of chicken enchilada mixture and fat free sour cream to taste.
I have NO idea how much protein is in one, but it should be in the seven to ten gram range, according to how much of the chicken mixture you put in each tortilla.
For the rest of the family: To make a casserole-type dish for the rest of the family, put cheese and chicken mixture into tortillas, roll up and place in a casserole dish (6 tortillas for a 9x9 dish, 10 for a 9 x 13 dish). Cover with remaining cheese, and you have a can of chili around, you can mix that with some of the salsa and throw that over them as well, with the cheese on top. Heat in 350 degree oven until the cheese and chili is bubbly. Serve with sour cream on the side.
Easy Crockpot Chicken Enchiladas
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