Ellen ~~Defining Myself

        

Crock Pot Chicken Burritos Recipe – 5 Points +

• 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

1. Preheat oven to 400 degrees and spray an 11 x 13 inch baking dish with nonfat cooking spray.
2. 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.
3. 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.
4. Pour enchilada sauce over burritos and top with the remaining 1/2 cup shredded cheese.
5. 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


Read more: http://www.laaloosh.com/2013/07/16/crock-pot-chicken-burritos-recipe/#ixzz2ZyWgdQ52http://www.blogger.com/blogger.g?blogID=2811628570710997625#editor