We have really gotten into doing meal prep on Sunday’s and this recipe is great for that. You throw everything in the crockpot and by the time your other meals are done, all you have to do is potion the meal into your containers and vowola, yummy meals. I made a half recipe because it is just Cody and I but the recipe included yields 6 servings that will not leave you hungry.
FYI, This is a new recipe I have been tinkering with for a while now. I adapted it from a great Chicken Taco Chili recipe I found on SkinnyTaste.com.
10 ounces of chicken
1 (14 ounce) can of enchilada sauce (make sure it is the red kind)
1 (6 ounces) can of green chilis
1 (14 ounce) can of corn
1 (10 ounce) can of black beans
1/2 cup onion
1/2 cup salsa
Cups up chicken into cubes and place in crockpot (medium heat).
Cut up small yellow onion and place in crockpot. Make sure the pieces are not too thin and too big because you want them to cook but not turn to mush. I usually to about an inch long.
Add remaining ingredients to crockpot and mix with a spoon. (make sure to drain corn and black beans, but leave the green chili juice)
Cook on medium for 2 hours or until chicken is cooked completely.
Enjoy, I serve with jalapeno cornbread, but it is great by its self.
Yields 6 servings
Calories: 474, Total Fat: 4.7g, Fiber: 26.8, Carb’s: 89.3, Sugar: 5.5, Protein: 33.3g