Packed with flavorful ingredients, this recipe is the perfect way to get your daily dose of veggies.

Source: Midwest Living

Gallery

Recipe Summary

prep:
25 mins
slow-cook:
6 hrs
stand:
5 mins
total:
6 hrs 30 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3 1/2- or 4-quart slow cooker combine sweet pepper, onion, and celery. Top with chicken. In a small bowl combine taco sauce, bouillon granules, and cumin. Pour over chicken.

    Advertisement
  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 2 1/2 to 3 hours. Cut zucchini into 1/2-inch slices. Stir into mixture in cooker. Cover and cook for 30 minutes more. Stir in uncooked rice. Cover and let stand for 5 minutes.

  • To serve, divide chicken mixture evenly among warmed tortillas. Top with tomatoes, cheese, and green onions. Fold bottom edge of each tortilla up and over filling; fold in opposite sides just until they meet. Roll up from the bottom. If necessary, secure with toothpicks.

*

To warm tortillas, preheat oven to 350°F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until heated through.

Nutrition Facts

328 calories; fat 8g; cholesterol 59mg; saturated fat 3g; carbohydrates 35g; mono fat 2g; poly fat 1g; insoluble fiber 3g; sugars 4g; protein 27g; vitamin a 631.7IU; vitamin c 32.5mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 12mg; vitamin b6 0.1mg; folate 60.5mcg; vitamin b12 0.3mcg; sodium 603mg; potassium 559mg; calcium 161.5mg; iron 2.9mg.
Advertisement