Slow Cooker Enchiladas

enchiladas
Serves 8.  Serving size 3/4 cup.
Ingredients:
1-15 ounce jar of salsa
1 can low sodium whole kernel corn, drained
1 can black beans, drained
1 8-ounce package of low-fat cream cheese
Directions:

  • Combine chicken, salsa, beans, and corn in slow cooker.
  • Cook on low for 6-8 hours or high for 3-4 hours.
  • When cooked shred chicken with two forks and stir.

raw chicken with beans and veggies

  • Cut up cream cheese and stir into the chicken mixture, it will melt.

finished mixture for enchiladas

  • Serve with whole wheat tortillas, over brown rice, or to top a salad.
  • You can top with cheese, olives, cilantro, or avocado.

© 2022 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)