Free Recipe Crock Pot Mexican Chicken
Recipe Type: C Recipes
Recipe Preparation: cook
Cooking Ingredients for Crock Pot Mexican Chicken Recipe
6 oz Baked tortilla chips;
-slightly crushed
1 cn Reduced fat cream of
-mushroom soup
1 cn Reduced fat cream of chicken
-soup
1 c Fat-free chicken broth
14-1/2 oz Mexican tomatoes
1 ts Chili powder
1/2 c Onion; chopped
1 c Long-grain white rice
9 oz Cooked chicken breast
-strips; Tyson
2 c Lowfat cheddar cheese;
-grated
Crock Pot Mexican Chicken Preparation
Spray crock pot with non-stick cooking spray and cover bottom of pot with 1/2 of the slightly crushed chips. Combine soups, broth, and chili powder in a separate bowl. Add tomatoes, rice and onion – stir to combine. Layer half of the following ingredients over chips in the following order: chicken, soup mixture, cheese. Layer once more with rest of ingredients beginning with chips and ending with cheese. Cook on high in crock pot for three hours. Message From Laurie Campbell <lauriec@flash.net> to The TNT Recipes List. Betsy”s notes: Made 9/19/99. Original recipe called for 8 oz regular tortilla chips, regular soups, and 3 cups of cheese. I made the lowfat adaptations and made the addition of the rice because I thought it would be too liquid-y as it was. I was prepared to use 3 cups of cheese, but the 2 cups seemed to be plenty (and I love cheese!). Per serving: 297 Calories; 4g Fat (15% calories from fat); 19g Protein; 39g Carbohydrate; 26mg Cholesterol; 700mg Sodium NOTES : 6 WW points Recipe by: Brenda Yeager, with adaptations by Betsy Burtis Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Sep 21, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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