Directions:
- Melt butter in saucepan over med- low heat. Stir flour; keep stirring until smooth and bubbly.
- Remove from heat and add chicken broth and milk, a little at a time, stirring to keep smooth; return to heat.
- Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
- In a large bowl, whisk together enchilada sauce and chicken broth mixture. Gradually whisk in remaining milk until smooth, Set aside.
- In a crock pot, combine beans, tomatoes, corn, onion, and bell pepper.
- Place the chicken breasts on top of mixture.
- Pour sauce mixture over ingredients in cooker.
- Cover, cook on low for 6-8 hours or high 3-4 hours.
- Remove chicken and cut or shred into bite sized pieces.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1965.15 Kcal (8228 kJ) | ||
| Calories from fat | 712.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 79.22g | 122% | |
|---|---|---|---|
| Cholesterol | 141.77mg | 47% | |
| Sodium | 1923.97mg | 80% | |
| Potassium | 2914.86mg | 62% | |
| Total Carbs | 236.3g | 79% | |
| Sugars | 98.27g | 393% | |
| Dietary Fiber | 30.97g | 124% | |
| Protein | 74.22g | 148% | |
| Vitamin C | 109.5mg | 183% | |
| Vitamin A | 2.8mg | 93% | |
| Iron | 43.9mg | 244% | |
| Calcium | 1210.6mg | 121% | |
| Amount Per 100 g | |||
| Calories | 176.6 Kcal (739 kJ) | ||
| Calories from fat | 64.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.12g | 122% | |
|---|---|---|---|
| Cholesterol | 12.74mg | 47% | |
| Sodium | 172.89mg | 80% | |
| Potassium | 261.94mg | 62% | |
| Total Carbs | 21.24g | 79% | |
| Sugars | 8.83g | 393% | |
| Dietary Fiber | 2.78g | 124% | |
| Protein | 6.67g | 148% | |
| Vitamin C | 9.8mg | 183% | |
| Vitamin A | 0.3mg | 93% | |
| Iron | 3.9mg | 244% | |
| Calcium | 108.8mg | 121% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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