This is really more of a casserole than strict chicken enchiladas. It's still yummy! I doubled this recipe because I have the huge-sized Crock-Pot. This recipe is intended for the smaller, 3-quart Crock-Pot.
Chicken Enchiladas
Ingredients:
2 10-3/4 ounce cans cream of chicken or mushroom soup (I used mushroom.)
4-1/2 ounce can diced green chilies
2-3 boneless, skinless whole chicken breasts, cut into pieces
2 C shredded cheddar cheese
5 6-inch flour tortillas (I used corn because they're lowfat and I like them better!)
Directions:
1. In a mixing bowl, combine soups, chilies, and chicken.
2. Spray the interior of the cooker with nonstick cooking spray.
3. Spoon in 1/5 of the sauce on the bottom. Top with 1/5 of the cheese and then 1 tortilla (for the big slow cooker I used 3). Continue layering in that order, and with those amounts, 4 more times, ending with cheese on top.
4. Cover cooker and cook on Low 4 hours.
Wednesday, October 28, 2009
Tuesday, October 27, 2009
Low-Fat Crock-Pot Roast
Made this today. It was so easy and made the house smell wonderful!! I made a few changes which I'll note...
Low-Fat Crock-Pot Roast
Ingredients:
3-pound boneless beef roast (I used a cross-rib roast, I believe it was called.)
4 carrots, cut into 2" pieces (My kids *love* carrots, so next time I'll use more.)
4 potatoes, cut into quarters
2 onions, quartered (I used one large yellow onion and it was sufficient.)
1 C fat-free, low sodium beef broth (I didn't have beef so I used vegetable broth and it was still yummy!)
1 tsp garlic powder
1/2 tsp Mrs. Dash seasoning (I don't have this so I used extra of the other spices.)
1/2 tsp salt
1/2 tsp black pepper
Directions:
1. Place roast in slow cooker.
2. Add carrots around edges, pushing them down so they reach the bottom of the cooker.
3. Add potatoes and onions.
4. Mix together broth and seasonings and pour over roast.
5. Cover. Cook on low 10 hours or on high 6 hours.
Note: You may brown the roast in a nonstick skillet on all sides before placing in cooker for added flavor.
Recipe from: Fix-It and Forget-It Lightly
Low-Fat Crock-Pot Roast
Ingredients:
3-pound boneless beef roast (I used a cross-rib roast, I believe it was called.)
4 carrots, cut into 2" pieces (My kids *love* carrots, so next time I'll use more.)
4 potatoes, cut into quarters
2 onions, quartered (I used one large yellow onion and it was sufficient.)
1 C fat-free, low sodium beef broth (I didn't have beef so I used vegetable broth and it was still yummy!)
1 tsp garlic powder
1/2 tsp Mrs. Dash seasoning (I don't have this so I used extra of the other spices.)
1/2 tsp salt
1/2 tsp black pepper
Directions:
1. Place roast in slow cooker.
2. Add carrots around edges, pushing them down so they reach the bottom of the cooker.
3. Add potatoes and onions.
4. Mix together broth and seasonings and pour over roast.
5. Cover. Cook on low 10 hours or on high 6 hours.
Note: You may brown the roast in a nonstick skillet on all sides before placing in cooker for added flavor.
Recipe from: Fix-It and Forget-It Lightly
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