Crockpot Enchiladas

Submitted by Tara Neisen

Crockpot Enchiladas


  • 16 corn tortillas
  • 1 tub ChiChi's Mexican seasoned shredded chicken
  • 1 can spicy black beans
  • 3 cups lowfat Mexican cheese
  • 2 small cans green chilies
  • Lettuce
  • Light sour cream
  • Salsa


  • Layer ingredients starting with tortillas on the bottom and ending with chilies on top. Cook on low for 2 hours in slow cooker. Top with lettuce, light sour cream & salsa.