Ingredients6 h 10 m servings 545 cals
- Stir the soup, garlic powder, chili powder and chicken in a 3 1/2- to 4-quart slow cooker.
- Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through.
- Mash the beans with a fork in a medium bowl and stir into the chicken mixture. Spoon about 1/2 cup of the chicken mixture down the center of each tortilla. Top with the lettuce and tomato. Fold the tortillas around the filling.
- Recipe Tips:
- Time-Saving: The recipe may also be cooked on HIGH for 3 to 4 hours.
Per Serving: 545 calories; 22.2 g fat; 50.7 g carbohydrates; 33.8 g protein; 87 mg cholesterol; 936 mg sodium. Full nutrition
ReviewsRead all reviews 4
Very good and so easy! We used refried beans instead of pintos and cut up chicken breast tenders instead of thighs. We will definitely make this again!
This was quite good and super easy. I wasn't sure about using that soup, but it was very nice. Tasted great!
this is so good! I love to double my batch and freeze the leftovers for an easy meal for another night! We also like to add rice to it.