Slow Cooker Chicken Enchilada
INGREDIENTS:
- 100g Chicken Breast (Raw)
- 50g Capsicum
- 75g Red Kidney Beans
- 50g Corn Kernels
- 200g Diced Tomatoes
- 71g (1x) Lite Wraps
- 25g Cheddar Cheese (Light)
- Onion, to taste
- 2tsp Taco Seasoning
METHOD:
*We recommend multiplying this recipe by 4 serves for batch cooking.
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Prepare ingredients: slice onion and capsicum.
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To a slow cooker add chicken, onion, capsicum, beans, corn, diced tomatoes and taco seasoning. Cover and cook on high for 4 hours.
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In the meantime slice tortillas into one-inch strips.
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Once chicken is cooked pull apart using a fork.
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Add tortilla strips to slow cooker and mix with chicken to combine. Top with cheese and cover for 5-10 minutes, until cheese is melted.
*This recipe can be stored in an air-tight container and kept in the fridge for 3-4 days.
NUTRITION INFORMATION
Calories: 511 (1 serving)Protein: 45g | Fats: 11g | Carbs: 58g
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