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Creamy Chicken and Peppers Enchilada

Submitted by: Mary on 01/04/2003
32652 views
2.80 avg rating
477 votes
 
 
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Ingredients

4 lbs Boneless, skinless chicken breasts

1 Can enchilada sauce (lowest carb count)

1 4 1/2 oz Chopped green chiles, undrained

1 Small Red pepper, chopped

1 Small Green pepper, chopped
2 8 oz Packages cream cheese, cut into cubes and softened

4 C Shredded Cheddar cheese

Directions

Place chicken, enchilada sauce and chiles in large slow cooker.



Cover and cook on low heat setting 8 to 10 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.



Stir in bell peppers, cream cheese and cheddar cheese.



Cover and cook on low heat setting about 30 minutes, stirring once or twice until cheeses are melted.

Servings

8

Calories

6

Time to prepare

15 minutes, cook time 10 1/2 hours

Difficulty

Average
 

Comments

For an extra burst of flavor and heat add 2 finely chopped chipotle chiles in adobo sauce or 2 seeded and finely chopped jalapeno chiles.
 
 
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