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Easy Crockpot Enchilada Casserole- Low Carb Trim Healthy S

Course Main Course
Cuisine Mexican
Diet Diabetic
Keyword crockpot enchilada casserole
Servings 6
Author Jennifer Overstreet

Ingredients

  • 1 1/2-2 Lb Chicken Breasts
  • 1/2 Pckg Frozen Bell Peppers and Onions
  • 1 C Salsa
  • 1/2 C Chicken Broth
  • 1 Pckg Taco Seasonings
  • 14 oz Can of Black Beans, Rinsed You can leave these out if wanted
  • 2 C Shredded Cheese More if desired
  • 5 Low Carb Tortillas, cut into pieces

Toppings as desired: Diced tomatoes, cilantro, jalapenos, avocados, sour cream, etc.

Instructions

  • In your crockpot place chicken, pour onions and peppers on top, and top with salsa.
  • Mix together broth and taco seasoning.
  • Pour that on top of the peppers and onions. Add black beans, Stir.
  • Cook on high 3-4 hours or low 5-7 hours.
  • Remove chicken and cut into pieces.
  • Return chicken back to crockpot. Cut tortillas into pieces.
  • Stir the tortillas and the shredded cheese into the crockpot.
  • Serve as desired.