I decided I’m tired of having leftovers as leftovers. this means a slight rise to the food bll (10%??) but it also means I’ll be throwing away less food because people are sick of eating it. So since hubby is on a business trip, I decided to test this out with the girls… and of course I used my crock pot!
Day 1: Chicken Enchiladas with “Instant” Spanish Rice
Ok, so these aren’t traditional… the point is that the kids ate them!
1 cup of your favorite salsa
1 cup seasoning blend
1 cup chicken broth
2 lbs boneless skinless chicken breast
salsa “slurry” (from food processor)
1 tbsp cumin
1 tsp Mrs. Dash
1 tbsp corn starch
1/4 cup water
sour cream (optional)
First run through the food processor until desired consistency:
Salsa, seasoning blend, chicken broth
Next, put in the crockpot:
Chicken breast ( I left whole to shred), salsa mixture from food processor, spices, and enough water to cover slightly.
Then, cook on high 6 hours or on low 10. You want this to fall apart. After cooking, remove the chicken from crock pot to a plate.
Add ”corn starch slurry” to the crock pot by mixing together corn starch & water (before adding to pot). Stir well, turn crock pot to high and cover. This will thicken the sauce.
Meanwhile, using 2 forks, shred the chicken into bite size pieces. Set Aside (and start on rice if making – see below). When sauce thickens, add the chicken back in and toss to coat.
Serve on tortillas with sour cream.
“Instant” Spanish Rice
1 1/2 cups water
1 tbsp chicken tomato bouillon (check the Mexican food section)
1/8 tsp red pepper flakes
1 1/2 cups instant white rice
IMPORTANT: Do NOT add salt! The bouillon is enough!
In a small pot bring first three ingredients to a boil. When boiling, add rice, stir, and cover. Turn off heat and allow to sit 10 minutes then fluffing with a fork.
Day 2: Chicken enchilada 15 bean soup
Hopefully you read this in full before starting. After you get over the “stuffed myself on chicken enchilidas” feeling, wash your crock pot and fill it up with water. Rinse a bag of dry 15-bean soup blend and put in the crock pot TURNED OFF to soak overnight.
1 bag dry 15 bean soup blend
1 can diced tomatoes with green chilies (think “Rotel”)
1 cup seasoning blend
Leftover enchilada chicken
Salt (to taste)
First, drain and rinse the beans and return to crockpot.
Next, run through the food processor until desired consistency:
Seasoning blend and diced tomatoes
Then, add all ingredients to crockpot with enough water to cover by 2 inches.
Stir together and cook on high 6 hours then on low or warm till dinner. I recommend no less than 4 hours. The longer you cook this, the tenderer your beans will be. This is great for putting on before running out to work. And it smells soooooo good when you get home!
Serve as is or add in a little left over rice and a dollop of sour cream.