This isn't a picture of mine because I totally forgot to take one! Matt said this one is "a keeper" (which is a good thing since we have leftovers and will be having it again tomorrow night)!
INGREDIENTS
2 large boneless skinless chicken breasts
1 15 oz. can corn, drained
1 15 oz. can black beans, drained
1 10 oz. can Rotel Mild diced tomatoes
1 cup red enchilada sauce (see recipe below)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
1 cup chicken broth (optional - I didn't need it)
2 cups cooked rice
sour cream and shredded cheese to garnish (optional)
Place all ingredients into crock pot. Cook on high for 4-5 hours until chicken shreds easily with a fork. Shred both breasts into bite size pieces and spoon over cooked rice. I add about 1 cup chicken broth to the chili to make it a bit saucier if needed (mine didn't need it). Garnish with sour cream and shredded cheese if desired. Serve with tortilla chips (organic, of course).
Makes about 6 servings.
ENCHILADA SAUCE
INGREDIENTS
1/4 cup vegetable oil
2 tablespoons flour
2 tablespoons chili powder
1 8 oz. can tomato sauce
1 1/2 cups chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon salt
2 tablespoons flour
2 tablespoons chili powder
1 8 oz. can tomato sauce
1 1/2 cups chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon salt
Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium-low and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened. Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days. Makes about 3 cups, so you can adjust amounts if using just for the above recipe. I put mine in the freezer for next time!
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