Monday, September 30, 2013

Cheesy Mexican Crock Pot Chicken

This another one of my favorite "go to" meals when I know I have a busy day planned. Prep is so easy and you can come home to delicious meal that is ready to be served. I usually serve mine over brown rice but this also makes a great filling for tacos, enchiladas, and burritos.

Cheesy Mexican Crock Pot Chicken
Serves 4
Cal 238, Carbs 7.5, Fat 8.5, Protein 33.7

16 oz. chicken tenderloins
2 tsp. taco seasoning
1 can petite diced tomatoes undrained
1 can enchilada sauce
1 cup reduced fat shredded cheddar cheese
2 green onions, sliced

Place chicken in crock pot. Sprinkle with taco seasoning and top with tomatoes and enchilada sauce. Cover and cook on low for 3-4 hours. During last 30 minutes of cooking break chicken into chunks and top with cheddar cheese. Once cheese is melted remove chicken and serve over rice. Top with sliced green onions. Enjoy!


  1. I love anything with Mexican flavours. AND the crock pot is always a good thing! Thanks for sharing at Simple Supper Tuesday!

  2. I am stopping by from the Showcase your talent Thursday. I love a good crockpot meal! Sounds pretty tasty too :)

  3. The ingredients in this recipe encompass all my fabs! I HAD to pin this! I just bopped over from the Memories by the Mile Linkey party. I would love it if you would drop over and visit me at I'll look forward to seeing you. Deb @ Kneaded Creations


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