i mentioned this recipe last week on facebook and had every intention of posting it the next day, but never got around to it. so here it is, finally. this is another one that i saw on pinterest, but the original recipe (and as usual, a better picture) is from HERE.
Brown ground chicken breast (i used turkey), chopped onions and green peppers in a skillet.
stir in kidney beans, rotel, water, chili powder, and black pepper; bring to a boil.
in the meantime, prepare the crockpot -- spray with cooking spray.
cover and simmer meat mixture for 10 minutes.
layer about 3/4 cup meat mixture in bottom of crockpot.
top with cheese
and a tortilla
and continue layering...
until all ingredients are used
cover and cook on low for 5 hours.
Click here for printable version.
Ingredients:
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
Ingredients:
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
Directions:
In a skillet, cook chicken, onions, and bell peppers until chicken is no longer pink and vegetables are tender; drain. Stir in kidney beans, tomatoes and green chilies, water, chili powder, and black pepper; bring to a boil. Reduce heat; cover and simmer for ten minutes.
In a small bowl, combine shredded cheeses. In a 5-quart slow cooker, layer about 3/4 cup chicken mixture, one tortilla and some cheese. Repeat layers. Cover and cook on low for five hours or until heated through.
Makes 10 Servings
Nutritional Info Per Serving: Calories 296; Total Fat 8 g; Cholesterol 44 g;
Carbs 32 g; Sodium 626 mg; Fiber 6 g; WW Points 6
In a skillet, cook chicken, onions, and bell peppers until chicken is no longer pink and vegetables are tender; drain. Stir in kidney beans, tomatoes and green chilies, water, chili powder, and black pepper; bring to a boil. Reduce heat; cover and simmer for ten minutes.
In a small bowl, combine shredded cheeses. In a 5-quart slow cooker, layer about 3/4 cup chicken mixture, one tortilla and some cheese. Repeat layers. Cover and cook on low for five hours or until heated through.
Makes 10 Servings
Nutritional Info Per Serving: Calories 296; Total Fat 8 g; Cholesterol 44 g;
Carbs 32 g; Sodium 626 mg; Fiber 6 g; WW Points 6
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