Slow Cooking Enchiladas
"Yields: 6 servings | Serving size: 1 enchilada | Calories: 249 | Total Fat: 6 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 26 mg | Sodium: 470 mg | Carbohydrates: 31 g | Dietary fiber: 2 g | Sugars: 0 g | Protein: 18 g Nutritional Information estimated at Nutritiondata.com. Data may not be accurate. Time: hours 4-6 Temp: low Yield: servings 8 Minimum Crock Pot size: 5-6 quarts..."
INGREDIENTS
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2 half chicken breasts on the bone with skin (remove skin before adding to enchiladas)
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1 (16 oz.) red enchilada sauce (no sugar added)
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1 (4 oz.) can green chile peppers
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1/2 teaspoon garlic powder
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1 teaspoon cumin
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1 teaspoon chili powder
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1/2 teaspoon black pepper
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1 1/2 cups shredded cheddar cheese, reduced fat
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1 (8 oz.) container sour cream, fat free
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6 medium whole wheat tortillas, low sodium if possible (corn tortillas are not recommended as they tend to fall apart)
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