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Crock-Pot Enchilada or Enchilada Casserole
PRACTICAL STEWARDSHIP15Ingredients
30Minutes
830Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup enchilada sauce (divided)
- 2 cups chicken (cooked, shredded, or cooked ground beef)
- 1 can chopped tomatoes (approx. 15 oz. of, or tomato sauce)
- 1 can refried beans (approx. 15 oz., or black beans)
- 1 can black beans (approx. 15 oz., drained and rinsed)
- 1/2 cup spinach (loose, chopped finely, optional)
- 1/2 green bell pepper (chopped, optional)
- 1/2 red bell pepper (chopped, optional)
- 1 yellow onion
- 1 garlic (minced, or 1 T garlic powder)
- 1 dash cayenne pepper
- 1 Tbsp. italian seasonings
- 1 Tbsp. pepper
- 6 tortillas (or as many as needed to layer)
- 1 cup cheddar cheese (shredded, I also used a little mozzarella)
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NutritionView More
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830Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories830Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol100mg33% |
Sodium2360mg98% |
Potassium1510mg43% |
Protein53g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate103g34% |
Dietary Fiber20g80% |
Sugars11g |
Vitamin A45% |
Vitamin C90% |
Calcium45% |
Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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