Submitted by: Katie Robinson
2 chicken breasts
1 box Zatarain's beans and rice
shredded cheese
10 tortillas
2 cans Old El Paso enchilada sauce
Put chicken breasts and 1 can enchilada sauce in crockpot and cook for 4-6 hours. Shred chicken in sauce. Make rice and beans according to package directions, using 1/4 cup less water. Assemble enchiladas using 1 T. shredded cheese, rice and chicken. Pour 1/3 of the remaining enchilada sauce on bottom of greased 9x 13 baking pan. Roll enchiladas and place in pan. Cover with the rest of sauce and sprinkle with cheese. Cover with foil and bake at 350 for 25 minutes, then uncover and cook for 10 more minutes. 1 enchilada is 6 points on Weight Watchers. These are really good made with whole-wheat tortillas.
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