Enchilada Chicken

My husband started grad school last week and now I have so much free time just to me. Some of it has been refreshing but sometimes I get straight up bored so my cooking hobby has become my BFF right now. This recipe isn’t the healthiest but it sure beats a whole day’s worth of calories eating out at a Mexican restaurant. I hope ya’ll enjoy my Enchilada Chicken which I served with fat free refried beans and rice!

Prep Time: 5 minutes
Cook Time: 4.5 hours
Yield: 4 servings
Serving Size: 1 breast

 Ingredients needed for the recipe:

·         4 large chicken breasts thawed (I used 6 because they were super small!)

·         1 can (10 oz.) of mild enchilada sauce

·         1 can (4 oz.) hatch hot green chilies

·         1 packets of taco seasoning

·         1 cup of 2% Mexican style 4 cheese

Instructions:

Place the chicken in the crockpot greased. Sprinkle the whole packet of taco seasoning on top of the chicken breasts and cook on high in the crockpot for 3 hours. Once the chicken has been cooked thoroughly, drain any juices. In a small bowl mix the enchilada sauce and chilies and then pour over the chicken in the crockpot. Sprinkle the cheese over each breast, put the lid back on, and cook it on high for one more hour. Serve with rice and beans!

Nutrition Information:
Serving Size: 1 breast
Calories: 182
Fat: 6.1g
Saturated Fat: 2g
Cholesterol: 85mg
Sodium: 308mg
Carbohydrates: 2.7g
Fiber: 0g
Sugar: 0.5g
Protein: 26.7g