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Servings: 10

Weight Watcher Smart Points: 9

Preparation Time: 20 Minutes

Cooking Time: 360 Minutes

Ready In: 380 Minutes


  • 15 Frozen Chicken Tender
  • 2 Cans Green Chile Enchilada Sauce (I use Las Palmas brand)
  • 3 Teaspoons Chopped Garlic
  • 1 Large Can White Hominy (I use Teasdale brand)
  • 2 Tablespoons Olive Oil
  • Pepper Jack Cheese, Shredded
  • Salt And Pepper To Season
  • 1 (32 Oz.) Container Sour Cream
  • 1 Small White Onion, Chopped


  1. Take15 chicken tenders, fry in a little olive oil along with 1 small diced white onion and 3 teaspoons of chopped garlic and salt and pepper to season.Cook until cooked through.Cut cooked chicken tenders in 3 to 4 pieces.Put in Crock-pot along with white hominy and enchilada sauce and cook on low for 6 to 8 hours.Serve in bowl and garnish with a dolop of sour cream and some shredded jack cheese.

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