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    CROCK POT ENCHILADAS


    Source of Recipe


    Not sure

    List of Ingredients




    1 lb. FROZEN BSCB

    12 small corn tortillas

    1 can (15 oz) black beans

    1 can (15 oz) diced tomatoes

    1 can (10 oz) chile verde sauce

    3 oz. FF cream cheese

    2 oz. Monterey jack or pepper jack cheese, grated

    ½ c. onion

    4 t. taco seasoning mix

    1 can FF cream of chicken soup





    Recipe



    Combine all ingredients except cheeses and tortillas. Place in crock pot and cook 8 hours.



    30 minutes before serving, add cream cheese.



    Preheat oven to 350-375 degrees.



    Spray 9”x13” baking dish with Pam. Tear tortillas into halves and layer in dish.



    Spoon crock pot chicken mixture over tortillas. Top with jack cheese.



    Bake 20 minutes till bubbly and cheese is melted.



    Let set 10 minutes before serving.

    6 Points 6 Servings
 

 

 

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