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weight watchers best recipes | Crock Pot Chicken Burritos 5 Points +


    1lb skinless, boneless chicken breasts
    1 15oz can diced tomatoes
    1 large green pepper, thinly sliced
    1 4oz can diced chiles
    1 packet taco seasoning
    8 whole wheat, low carb flour tortillas (I used THESE)
    1 15oz can red enchilada sauce
    1 medium red onion, thinly sliced
    4 cloves garlic, minced
    1 cup reduced fat Mexican-style cheese, shredded


Preheat oven to 400 degrees and spray an 11 x 13 inch baking dish with nonfat cooking spray.

Place chicken, tomatoes, chiles, green peppers, onion, garlic, and taco seasoning packet into a slow cooker and cook on low for about 5-6 hours. Shred chicken with two forks and stir. Drain off excess liquid.

To make burritos, spoon about 3/4 cup burrito mixture down the center of each tortilla. Top with 1 tbsp shredded cheese. Fold up burrito and place in baking dish. Repeat with remaining tortillas.

Pour enchilada sauce over burritos and top with the remaining 1/2 cup shredded cheese.

Place in oven and cook until cheese melts and begins to bubble, about 10-12 minutes.

Preparation time: 15 minute(s)

Cooking time: 6 hour(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: Mexican

Calories: 210

Fat: 7

Protein: 23