by Tosha Stafford | Oct 11, 2020 | Crockpot, Entree
This recipe is a family favorite. Â It makes about 16 servings portioned at 1 cup each.
White Chicken Chili
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Servings 16 Servings
Calories 265 kcal
- 3 each boneless, skinless chicken breast
- 2 cans white kidney beans
- 2 cans navy beans
- 1 can rotel I used the 14.5 ounce can
- 1 can corn
- 1 8 oz container great value light cream cheese
- 1 small onion, diced
- 1 package hidden valley ranching seasoning
- 1 tsp cumin
- 1 tsp onion powder
- 1 TBSP chili powder
Place the chicken in the crockpot with water and cook on slow for about 6 hours. After the cooking time is over, take the chicken breast out of the crockpot and shred.
Add the shredded chicken back into the crock pot.
Add the kidney beans and navy beans into the crockpot.
Pour the corn, undrained, into the crockpot.
Pour the rotel, undrained, into the crockpot.
Add all spices.
Place the cream cheese on top. Cover with lid and cook on low for another 2 hours.
Stir all together, occasionally, for 2 hours. Once done enjoy!
Makes 16 1 cup servings.
Sodium: 573mgCalcium: 64mgVitamin C: 2.6mgVitamin A: 405IUSugar: 3.2gFiber: 6.5gPotassium: 585.4mgCholesterol: 70.3mgCalories: 265kcalMonounsaturated Fat: 0.8gPolyunsaturated Fat: 0.8gSaturated Fat: 2.1gFat: 5.1gProtein: 30.9gCarbohydrates: 22.6gIron: 2.5mg
by Tosha Stafford | Sep 21, 2018 | Entree
Low Carb Chicken Zucchini Enchiladas
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Entree
Cuisine Mexican
Servings 12 servings
Calories 263 kcal
- 1 tbsp olive oil
- 2 1/4 pounds rotisserie chicken or cooked shredded chicken
- 1 medium onion
- 2 tbsp garlic, minced
- 2 tsp cumin
- 2 tsp chili powder
- 1 1/3-1/2 cup red enchilada sauce
- 4 large zucchini
- 1 cup mexican shredded cheese
Preheat oven to 350 degree.
In a large skillet, over medium heat, heat oil. Add onion and cook until soft. Add garlic, cumin, and chili powder. Cook about 1 minute. Add in chicken and 1 cup of enchilada sauce and stir until coated.
On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Lay out 3 slices, slightly overlapping, and top with about 3 ounces of chicken mixture. Rollup and transfer to a baking dish. Repeat until remaining zucchini and chicken mixture is gone.
Spoon remaining enchilada sauce over zucchini enchilada and top with cheese.
Bake until these is melted and enchiladas are warmed through, about 20 minutes.
Sodium: 724mgCalcium: 170mgVitamin C: 28.1mgVitamin A: 500IUSugar: 4gFiber: 2gPotassium: 320mgCholesterol: 73mgCalories: 263kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 0.3gSaturated Fat: 7gFat: 15gProtein: 25gCarbohydrates: 9gIron: 1.4mg
Keyword casserole, chicken, spicy
