rock Pot Chicken Burritos Ingredients 1lb skinless, boneless chicken breasts 1 15oz can diced tomatoes 1 large green pepper, thinly sliced 1 4oz can diced chiles 1 packet taco seasoning 8 whole wheat, low carb flour tortillas (I used THESE) 1 15oz can red enchilada sauce 1 medium red onion, thinly sliced 4 cloves garlic, minced 1 cup reduced fat Mexican-style cheese, shredded Instructions Preheat oven to 400 degrees and spray an 11 x 13 inch baking dish with nonfat cooking spray. Place chicken, tomatoes, chiles, green peppers, onion, garlic, and taco seasoning packet into a slow cooker and cook on low for about 5-6 hours. Shred chicken with two forks and stir. Drain off excess liquid. To make burritos, spoon about 3/4 cup burrito mixture down the center of each tortilla. Top with 1 tbsp shredded cheese. Fold up burrito and place in baking dish. Repeat with remaining tortillas. Pour enchilada sauce over burritos and top with the remaining 1/2 cup shredded cheese. Place in oven and cook until cheese melts and begins to bubble, about 10-12 minutes. Preparation time: 15 minute(s) Cooking time: 6 hour(s) Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein Number of servings (yield): 8 Culinary tradition: Mexican Calories: 210 Fat: 7 Protein: 23 Entire recipe makes 8 servings Serving size is 1 burrito Each serving = 5 Points + PER SERVING: 210 calories; 7g fat; 21g carbohydrates; 23g protein; 9g fiber
Posted on: Sat, 20 Jul 2013 02:37:53 +0000
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