I found this recipe on pinterest, and was a little bit
skeptical. It’s slightly adapted from a blog called Scattered Thoughts of a
Crafty Mom. I used good quality chicken, and I really think that made it great!
The enchilada sauce gives it a nice hint of lime flavor, and the little bit of
cream cheese and rice makes it thick enough, but not too heavy. For a cold
winter night when you don’t have time to do something fancier, this is a great
go-to. J
Ingredients:
28-32 oz. low sodium chicken broth (plus about a cup of
water)
16 oz. organic air chilled chicken breasts (about 2 large
breasts)
2 cans mild green enchilada sauce
4 oz. can diced green chilies
2 T cumin
1.5 T chili powder
1 t onion powder
1 t garlic powder
1 t garlic salt
ground pepper to taste (I used about a half teaspoon)
1-2 c frozen corn, defrosted
1 block 1/3 reduced fat cream cheese, cut into cubes
¾ c instant brown rice
garnish: avocado, cilantro, shredded cheese, and tortilla
chips
Directions:
Add broth, water, enchilada sauce, chilies, and spices to
crockpot. Add chicken. Cook on low for 7 hours. Remove chicken and shred with 2
forks. Put chicken back in, along with corn, cream cheese, and instant rice.
Cook about 30 more minutes.
Garnish with cilantro, shredded cheese, tortilla chips, and
avocado.
Enjoy!
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