| Prep Time | 60 Minutes |
| Cook Time | 3 Hours |
| Servings |
People
|
Ingredients
- 3 lbs Chicken Breast Diced
- 1 packet Fajita Seasoning
- 14 oz Red Enchilada Sauce
- 17 oz Green, Red and Yellow Peppers diced
- 1 each Onion diced
- 1 oz Cooking Spray
- 1 tsp Salt
- 21 oz Low Fat Cottage Cheese
- 4.5 oz Light Cream Cheese
- 3 oz Light Mozzarrella Cheese
- 10 each Tortillas
- 3 tbsp Parsley
- 25 oz White Rice Cooked
Ingredients
|
Instructions
- In a crockpot
- Mix 1/2 packet Fajita seasoning, enchilada sauce and chicken
- High 2 to 3 hours
- Dice Peppers
- Dice Onions
- Sprinkle with salt
- Spray with Cooking Oil
- In 400 F oven, bake peppers and onions for 20-30 minutes
- Mix Cottage Cheese, Cream Cheese, 1/2 packet Fajita Seasoning and Mozzarrella cheese and blend creating blended cheese mixture
- Drain cooked chicken
- Mix blended cheese mixture, peppers and onion mix into chicken and add parsley
- In Tortilla add 2.5 oz cooked white rice and top with 1/10 of the chicken, peppers, onions and cheese mixture.
- Roll tortilla and toast in skillet browning the outsides