Green Chile Casserole (Keto)

I found this Green Chile Casserole and modified it (of course).  It was a winner around here, and I will be making it again.  The original recipe called to put it in a 7x11 pan, so I doubled most of the ingredients.  The container of cottage cheese was 24oz so I added 1 cup of sour cream instead of 32oz of cottage cheese.  Nobody in my family likes cottage cheese alone except for me unless it's in a lasagna or dish like this so if you're not a cottage cheese lover, don't write this one off yet.  Leftover chicken works great for this.

Ingredients
3 lbs chicken breasts, cooked and shredded
9 Tbsp taco seasoning or 3 packages (I used my homemade)
1 1/2 cups green salsa (chunky preferably)
7oz can green chilies, drained
24oz cottage cheese
1 cup sour cream
8oz shredded Mexican blend cheese
green onions, optional

Directions
Preheat oven to 375 degrees.  Combine chicken, taco seasoning, salsa, green chilies, cottage cheese, and sour cream together until well mixed.  Pour into a sprayed 9x13 casserole dish.  Top with shredded cheese.  Bake for 20 minutes or until bubbly.  Let sit for 5-10 minutes before serving with sour cream and green onions if you desire.

Taco Pie (Keto)

This is not my recipe, but it is worth reposting.  This Taco Pie is delicious and easy!  My whole family enjoyed it, and I've already made it 3 times.  It's super easy.  On the website, it says 1 cup heavy cream, but she has a video and in the comments below she says to use 1/2 cup heavy cream.  When I made this for my entire family, I doubled it and put it in a 9x13 pan and have to bake it for 45 minutes.

Ingredients

1 lb ground turkey or beef (I used turkey)

3 Tbsp taco seasoning (I use my homemade)

6 large eggs

1/2 cup heavy cream

2 cloves garlic, minced

1/2 tsp salt

1/4 tsp pepper

1 cup Mexican blend cheese (or you can use cheddar or another blend if you want)

Directions

Preheat oven to 350 degrees.  Brown ground meat and drain.  Mix in taco seasoning and spread evenly but loosely in the bottom of a sprayed pie plate.  Mix together eggs, cream, garlic, salt, and pepper and pour over top of meat.  Sprinkle cheese evenly over egg and meat mixture.  Bake 30-35 minutes until golden and puffed.  Let sit for about 5 minutes before serving.  Top with sour cream, salsa, olives, avocado, or whatever toppings you would like.

Keto Chicken Enchiladas

Enchiladas are a favorite in my household.  I finally decided to try them recently and make them Keto friendly for me by using chicken lunch meat as the tortillas.  It came out super yummy.  I made these like my usual for my family with flour tortillas.  You can use whatever brand of enchilada sauce you like, just watch for the carb count.  I like to get the green one and mix it with the red one, and if I'm buying name brand, I prefer Old El Paso, but Aldi now carries their own brand and we enjoy it.

Ingredients
1 lb chicken breasts, cooked and shredded
8oz Mexican blend cheese
2 10oz cans enchilada sauce (see note above)
16oz thin-sliced deli chicken breast lunch meat (I like to get nitrate-free)

Directions
Mix shredded chicken breasts, 1 1/2 cups of the cheese, and 1/2 the enchilada sauce.  Use a small amount of the mixture to roll inside each piece of deli lunch meat and and place in a sprayed 9x13 pan.  Use up all the chicken and cheese mixture to fill up the rest of your deli lunch meat "tortillas."  Pour the rest of the sauce over the top and sprinkle the remaining cheese over top.  Bake at 375 degrees for 15 minutes.  Let sit 5-10 to cool.

Serve with sour cream if you like.

Taco Salad (Keto)

We eat taco salad almost every Tuesday in my house.  It's a very simple recipe, but we love it around here.  We cut up all the toppings and everyone can personalize their bowl.  Before I went Keto, I ate it over corn chips (like Fritos), and my kids still eat it this way.  I make 3-4 pounds of meat for my family of 6.  This recipe includes my homemade taco seasoning.  I make large amounts and use 3 Tbsp per pound of meat.

Ingredients
1 lb ground turkey (or beef)
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp oregano
1 tsp cumin
1/2 tsp salt
1/2 cup water

Optional toppings:
lettuce
cheese
salsa
tomatoes
avocado
sour cream
guacamole
cucumber
black olives
corn chips (if you're not doing low-carb or keto)

Directions
Brown ground meat, drain, and return to pan.  Add all the seasonings and the water and bring to a boil but then reduce and simmer for 5 minutes.  Top with whatever taco toppings you choose.

Crockpot Keto Taco Soup

If you look up Keto Taco Soup online, you will find this recipe in multiple places.  I tweeked this to make it my own.  You can do this in the Instant Pot or in the Crock Pot.  If you really don't like spicy, you can use 1 can of Rotel and 1 can of regular diced tomatoes.  You can also serve with pasta if you don't care about carbs.

Ingredients

2 pounds ground sausage

2 8oz packages of cream cheese

2 10oz cans diced tomatoes and green chilies (like Rotel)

2 Tbsp taco seasoning

4 cups beef broth

8oz bag fresh spinach

Directions

Brown ground sausage, drain and add to crockpot.  Add rest of ingredients to crockpot.  Cook on high for 2 hours or low for 4 hours.  

If you want to use your Instant Pot instead, cook on high pressure for 20 minutes and allow to release naturally. 

Serve with cheese and sour cream.

Crockpot White Chicken Chili (Keto)

Made this delicious white chicken chili.  My family complained I didn't make enough.  I put cheddar on mine.  It is beanless since it's Keto/low-carb.  You can always add white beans and eliminate the Xantham gum if you aren't concerned about carbs.  You could also use beans and leave out the chicken if you want it vegetarian.  My kids ate theirs with pasta.

Ingredients
1 large yellow onion, diced
3 multi-colored bell peppers, chopped
2 lbs chicken breasts, boneless skinless
4-5 garlic cloves, minced
7oz can green chilies
3 cups chicken broth
2 Tbsp chili powder
2 tsp cumin
2 tsp salt
1 tsp Xantham gum (optional)
10oz bag spinach, roughly chopped
1 1/2 cups sour cream

Directions
Throw all the ingredients in the crockpot except the sour cream.  Cook 4-5 hours on high or 7-8 on low.  Shred chicken and mix in sour cream. 

Keto Chili

I made this yummy low carb/Keto chili in my Instant Pot.  You could also make this in your crockpot or on the stove top if you prefer.

Ingredients
2 lbs ground turkey
2 lbs ground sausage
1 yellow onion, diced
3 multi color peppers, cut up bite size pieces
2 cans Rotel
1 large can crushed tomatoes
4 cups beef broth
2 tsp garlic powder
1/8 cup cumin
1 Tbsp salt
1/4 cup chili powder
8oz bag fresh spinach, roughly chopped

Directions
Brown the ground turkey and sausage with the onion until no longer pink.  Drain and add to your Instant Pot or crockpot.  Add all your other ingredients and put your Instant Pot on high pressure for 30 minutes and allow to release naturally.  If you cook in the crockpot, set on high for 4 hours or low 8 hours.  Serve with cheese and sour cream if you like.

New Chicken Tortilla Soup

This is my Chicken Tortilla Soup but with some revisions and it came out very yummy!  Some of my family ate it with cheese and I added some brown rice pasta to mine.  You could also eat it with some tortilla chips or more sour cream.  I used my mini food processor to chop up my onion, bell pepper, shallots, and cilantro.

Ingredients
1 cup onion finely chopped
1 bell pepper, finely chopped (I used yellow)
2 small shallots, finely chopped (or you could use green onions)
1 Tbsp minced garlic (or 2 cloves)
2-15oz cans petite diced tomatoes
2 cans black beans, drained and rinsed
1 can corn, drained
7oz can green chilies
4 cups chicken broth
1/3 cup salsa
1/3 cup finely chopped fresh cilantro
1 tsp chili powder
1/2 tsp cumin
1/2 tsp basil
salt to taste
2 lbs chicken breasts (leave out for vegetarian)
1/4 cup cornstarch
1/4 cup sour cream (I used light)

Directions
Crockpot directions
Put all ingredients except cornstarch and sour cream into crockpot.  Set crockpot on high 4-6 hours or low 8-10 hours (it's best if you can cook it longer on low).  During last hour, mix together cornstarch, sour cream, and 1/2 cup water until well blended and add to pot.  Take chicken out and shred with forks or stand mixer and then return to pot and continue cooking on high with lid off.

Stove top directions
Put all ingredients except cornstarch and sour cream into a very large pot or dutch oven.  Bring to a boil and then reduce to a low simmer for 1-2 hours, stirring occasionally.  Remove chicken breasts from pot and shred with forks or stand mixer and return to pot.  Mix together cornstarch, sour cream, and 1/2 cup water until well blended and add to pot.  Bring to a low boil, stirring constantly until it starts to thicken.  Remove from heat.

Green Chili Chicken Casserole

So I made this for dinner and I loved it, hubby liked it, and kids didn't like it.  Now wait before you write it off.  I shared some with a friend of mine down the street who absolutely loved it and shared it with another mutual friend who loved it as well as a bunch of teen girls at our church who all rant and raved and loved it.  You could use reduced fat ingredients if you like.  I got the original recipe here.

Ingredients
2-3 lbs chicken breasts, cut in half lengthwise (I also cut mine into 2-3 pieces each breast)
garlic powder, to taste
salt, to taste
onion powder, to taste
8oz sour cream
8oz shredded cheddar cheese
7oz can green chilies, drained

Directions
Preheat oven to 350 degrees.  Spray or grease 9x13 pan.  Sprinkle chicken with garlic powder, onion powder, and salt to taste.  In a large bowl, mix together sour cream, cheese, and chilies.  Spread mixture evenly over chicken.  Bake 30-45 minutes or until chicken is cooked through.

South of the Border Chicken & Pasta Skillet

I got this recipe off the Kraft website and lightened it up and used whole wheat pasta.  It was a winner in our house, very simple, and I will definitely make it again!  I also doubled the recipe for my family, so you can half it if you are only serving a few people.

Ingredients
1 lb whole wheat penne (or other medium size pasta) (use brown rice pasta for GF)
2 lbs chicken breasts, cut into bite size pieces (leave out for vegetarian)
2 -16oz jars salsa
20oz frozen corn
8oz package reduced fat cream cheese (neufchatel), cubed
1/2 tsp cumin
7oz package reduced fat Mexican cheese

Directions
Cook pasta according to package directions.  Meanwhile, cook and stir chicken in a large skillet sprayed with cooking spray on medium-high heat until chicken is cooked through.  Add next 4 ingredients and stir well.  Simmer on medium-low heat about 6 minutes, until cream cheese is melted, stirring occassionally.  Drain pasta, add to chicken mixture with half the shredded cheese.  Simmer 3 minutes, stirring occassionally.  Top with remaining cheese, cover, and remove from heat and let cheese on top melt.

Savory White Chicken Chili

I found this recipe on the Betty Crocker website. This one everyone loved, and I will definitely be making this again! I did serve it over pasta and top it with cheese (how I like my chili). I doubled the recipe because we were having my in-laws over for lunch, but I only used 1 large red bell pepper. I also couldn't find fresh cilantro, but I had some in a squeeze tube, so I used that instead but used less because I think it's more concentrated. Oh yes, it also calls to use greek yogurt instead of sour cream, but I like sour cream and had it on hand. It was not too spicy but if you really don't like hot, leave out the cayenne pepper.

Ingredients
2 Tbsp olive or canola oil
1 lb chicken breasts, chopped
1 medium onion, chopped (I used yellow)
2 cloves garlic, minced
1 1/2 cups chicken broth
1/2 - 1 red bell pepper
1 Tbsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp sugar
1/4 tsp ground red pepper (cayenne)
2 cans cannellini beans, drained
1 (4.5oz) can chopped green chiles
1/4 cup fresh cilantro, chopped
3/4 cup (6oz) sour cream

Directions
In a large pot, heat oil over medium heat. Add chicken, garlic, and onion and cook until chicken is no longer pink. Stir in remaining ingredients except cilantro and sour cream. Reduce heat, cover and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in cilantro and sour cream.

Crockpot: Add all ingredients to your crockpot except cilantro and sour cream.  Stir and cook on high for 4-6 hours or low 8-10 hours.  Turn off crockpot and stir in sour cream and cilantro before serving.

Crockpot Southwest Chili

This is very similar to my Santa Fe Soup as well as some of my other recipes, but my friend Becky made this for us one night for dinner and I had to have the recipe.  It was delicious! 

Ingredients
2 lbs ground meat (I used turkey)
1 can black beans, undrained
1 can kidney beans, undrained
1 can pinto beans, undrained
2 cans petite diced tomatoes
2 cans diced tomatoes w/ chillies
2 cans corn, undrained
2 packets dry ranch dressing
2 packets taco seasoning
1 can water (optional, I didn't add this)

Crumble up meat and add to crockpot and then add all ingredients to crockpot and stir well. Cook in crockpot on high heat 4-6 hours or low heat 8-10  hours.  Serve as is or top with sour cream and cheddar cheese.

Weight Watcher Points:  If you use ground turkey or lean ground beef, only 3 points per cup!

W's chili

I love Wendy's chili, so I decided to go online and see if I could find a copycat recipe.  Well, I found this one, but I had to modify it a little with what I had on hand.  I think it is now my favorite chili that I have made.  I wouldn't say it was terribly like Wendy's chili, but I did modify it, so you can go to the link above if you want, and I hope to next time try it closer to the original recipe to see if it's more like Wendy's.  Yum!  I used hot Italian sausage because that's what I had on hand, but it was a little too spicy for my kids, even with sour cream and cheese on top of theirs.  You can do this in the crockpot as well if you like, low 4-6 hours or high 8-10.  I called this W's chili since I wouldn't call it a Wendy's copycat since I changed it so much.

Ingredients
1 lb spicy Italian sausage (I used hot but would use mild next time for my kids or just use another pound of ground turkey or beef)
1 lb ground turkey or beef (I used turkey)
29oz tomato sauce
29oz light kidney beans, undrained
29oz pinto beans, undrained
1 medium onion, diced
1 can petite diced tomatoes
2 tsp cumin powder
3 Tbsp chili powder
1/2 tsp black powder
2 tsp salt

Directions
Brown meats, breaking apart, and drain off fat.  In a large pot combine all ingredients together.  Simmer over low heat 2-3 hours, stirring occassionally.

Crockpot: Brown meat, drain, add to crockpot.  Combine rest of ingredients.  Stir and cook on high for 4-6 hours or low 8-10 hours. 

Makeover: So I made this again and used all ground turkey and did add a 7oz can diced green chilies.  It was super yummy!

Serve over pasta, with sour cream, cheese, tortilla chips, or cornbread.

Low Carb Enchilada Casserole

Some of my closest friends are on Adkins, and they were coming over to dinner.  They love my chicken enchiladas, so I wanted to try to make something similar that they could enjoy on their diet. They LOVED it!  They all wanted the recipe, and my chef friend said it's the best thing he's eaten since he started Adkins.  :-)  It's only 5 1/2 net carbs per piece!  They said they didn't even feel like they were eating low carb.  :-)  I made it one night, and they requested it again when they came over a week later.  It is yummy with a lot of flavor!  I tried a little bite with no tortilla in it, and it was good.  If you aren't counting carbs, and need to do gluten/wheat free, use corn tortillas instead and you will need more of them since they are smaller.

Ingredients
1 Tbsp canola oil
1 red bell pepper
1/2 yellow onion, chopped
2 cans (10oz each) red mild Old El Paso Enchilada Sauce
8oz shredded Mexican Cheese (I prefer 2% reduced fat)
4 Ole Mexican Foods XTreme Wellness High Fiber Low Carb tortillas (5 net carbs a tortilla)
10oz fresh spinach, chopped
4oz green chilies
1 1/2 lbs chicken breasts, cooked and shredded

Directions
Preheat oven to 375 degrees.  Heat oil in large skillet over medium-high heat.  Add chopped onion and bell pepper and sautee 3-5 minutes.  Add chopped spinach and saute just until wilted.  In a large bowl, mix about 8oz Enchilada sauce, 1 1/2 cups shredded cheese, green chilies, and shredded chicken.  Add sauteed vegetables to the mixture and mix very well.  In a sprayed 9x13 pan, lay 2 tortillas to cover bottom of pan.  Pour 1/3 of the remaining sauce over top of tortillas and spread evenly over them to prevent drying out.  Layer half of the chicken mixture over top of this.  Place remaining tortillas over top, 1/3 of the sauce, and remaining chicken mixture.  Pour rest of sauce over top and sprinkle remaining cheese over top.  Bake for 30 minutes.  Divide into 12 pieces and each piece is only 5 1/2 net carbs.  :-)

WW Points: 3 points a piece  :-)

Taco Casserole

This is like a healthy version of nachos.  It is yummy and doesn't taste like you are eating something healthy at all.  I found this recipe on healthy delicious.

Ingredients
24 tortilla chips, plus more for serving if you desire
1 Tbs chili oil (or olive oil and red pepper flakes) - I just used olive oil and a pinch of red pepper flakes)
1 onion, chopped
2 cloves garlic, minced
1 lb ground chicken
2 tbs taco seasoning (I used half my recipe for my homemade taco seasoning)
1 can black beans, drained
1 cup salsa
1 cup reduced fat cheese (I used Mexican blend)
Optional: other toppings such as olives or jalepenos

Directions
Heat oven to 350 degrees.  Heat oil in a large skillet.  Add onion and garlic and sautee until soft.  Add meat and taco seasoning.  Cook, breaking up meat with a spatula, for about 5 minutes.  Add beans and salsa.  Mix well and continue to cook until salsa thickens.  Line the bottom of a large baking dish with tortilla chips, pressing down to break them up lightly into bite-sized pieces.  Spread the meat and bean mixture over the chips and top with cheese.  Add any other toppings you want cooked on top.  Bake for 20 minutes or until cheese is melty and gooey.  Enjoy!

Crockpot Santa Fe Chicken

I found this on Gina's Skinny Taste website, a Weight Watcher food friendly blog. I really enjoyed this. Serve over rice and top it with cheese and sour cream, chopped green onions, or cilantro. I felt it had too much liquid when I was done, so next time I could cut back on the chicken broth. I also cut the cayenne pepper in half and it still had quite a bite to it.

Ingredients
1 1/2 lbs chicken breast
1 can diced tomatoes with mild green chilies
1 can black beans, drained
8oz frozen corn, or 1 can drained
1/4 cup chopped fresh cilantro (and more if you want to top it)
1 can chicken broth (I would cut back on this next time or leave it out)
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper (to taste)
salt to taste

Directions
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crockpot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or high for 6 hours. Remove chicken and shred. Return to slow cooker and stir in.

WW points: 1 cup is 3 points, 190 calories, 1.5g fat, 5.6g fiber, 23.1g carbs, 21g protein

Sofrito Chicken Stew

I got this recipe from SkinnyTaste, a weight watcher blog. It is absolutely delicious!!! I love all the fresh ingredients and colors in this. I made it with chicken breasts instead of thighs because I don't like dark meat. I just cut each large breast into 2 or 3 pieces. I also don't buy, drink, or use alcohol at all, so I used chicken broth instead of beer, like her recipe called for. Her picture is much prettier if you want to go look because that is one of the main reasons I decided to try it. The chicken came out very tender and it really is wonderful!!! I served it over white rice like she suggested.

Ingredients
1 Tbsp olive oil
6 scallions or green onions, chopped
4 cloves garlic, finely chopped
2 tomatoes, diced (I used 3 small ones)
1/3 cup red bell pepper, diced
1 tsp ground cumin
2 tsp salt
1 packet of sazon (find in Latin section of grocery) or 1 tsp annatto seed powder (I used sazon)
2 lbs chicken (she suggests bone in thighs or legs, but I used boneless skinless chicken breasts)
1/2 tsp garlic powder
1 cup chicken broth
1 cup water
more salt to taste
1/2 cup fresh cilantro, chopped
cooked white rice to serve over, optional

Directions
Heat oil in a deep sauce pan. Add green onions/scallions and garlic to pan and saute about 2 minutes. Add tomatoes, peppers, cumin, 2 tsp salt, and sazon and saute another 2 minutes or so and set aside. Season chicken with salt and garlic powder, add to center of pan and allow chicken to brown on both sides. Combine chicken, sofrito, chicken broth, water, and cilantro. Bring to boil, reduce heat to simmer, cover and cook about 20-30 minutes or until chicken is cooked through. Serve over rice.

Crockpot: Combine all ingredients (don't put in rice) in the crockpot.  Stir, cover, and cook on high for 4-6 hours or low 8-10 hours. 

WW points: 3oz piece of chicken plus stew = 3 points

Chicken Chili Recipe

I got this recipe off the Betty Crocker Website and the picture on the site looks a lot better than my picture looks, but it still tastes yummy! :-) I like to serve my chili over pasta and top with cheese. Betty Crocker says to use monterey jack cheese, but I had cheddar on hand, so that is what I used. My husband was not too crazy about this dish, but my mother in law and I really enjoyed it. I would recommend doubling the recipe if you are serving more than 2 adults and without pasta. For those with allergies, I forgot to check the label on the soup, so I'm not sure what allergies it has in it. I am sorry about that. I will try to remember to check at the store next time and update it.

 Ingredients
-1 Tbsp olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced or finely chopped
-1 lb chicken breasts, cubed
-1 can Progresso chicken corn chowder
-1 can black beans, drained and rinsed
-4.5oz can chopped green chiles
-1 tsp dried oregano leaves
-1 tsp cumin
-1/4 tsp red pepper flakes (leave out if you prefer less spice)
-1/2 cup Monterey Jack cheese (or I just used shredded cheddar for everyone to top theirs
-chopped fresh cilantro (optional, and I did not use this)

Directions
In a large pot, heat oil over medium-high heat. Cook and stir onion, garlic, and chicken until chicken is cooked through. Stir in chowder, beans, chiles, oregano, cumin, and red pepper flakes. Bring to boil, reduce heat to low, and simmer for 10-15 minutes, stirring occasionally. Serve with cheese and fresh cilantro. And cooked pasta if you desire.

Crockpot: Combine al ingredients except cheese and cilantro.  Stir, cover, and cook on high for 4-6 hours or low 8-10 hours. 

Taco Lasagna

When I was going through my recipes and labeling them as budget friendly meals (under $10), I realized my yummy Mexican Lasagna was not under $10 to make. So, I decided to change a few things and make it "budget friendly," and this is what I came up with. It was so yummy! This is also a great prepare ahead of time or freezer meal.

Ingredients
-9 soft taco size flour tortillas (use 12 corn for gluten/wheat free)
-1 lb ground turkey or beef
-1 small onion, chopped
-2 cups corn (frozen or 1 can)
-1 packet of taco seasoning or my homemade taco seasoning-1 can refried beans (I use fat free for heart healthy)
-1 can tomatoes (I like petite diced and/or I put them in the blender for a few seconds for my kids' sake)
-2 cups Mexican blend cheese (I use reduced fat for heart healthy)

Directions
Brown your ground meat in a large skillet with onion, drain, and return to pan. Add corn, tomatoes, and taco seasoning and bring to a boil, and then let simmer 5-10 minutes. Spray 9x13 casserole dish. Spread 1/4 of the meat mixture in the bottom of your pan. Top with 3 tortillas (I like to put split my 3rd tortilla and place each straight side against the short sides of the pan, check out the pictures on my Mexican lasagna page if you aren't sure what I mean). Spread half of the refried beans over the tortillas. Top with 1/4 of the meat mixture and 1/3 of the cheese. Repeat this layer. Add 3 more tortillas, the rest of the meat mixture and remaining cheese. Bake at 350 degrees for 20-30 minutes. Serve with sour cream if desired.

Crockpot Salsa Chicken Enchiladas

I combined 2 of some of our favorite meals and made 3 meals! It turned out great! This recipe is basically taking my Crockpot Salsa Chicken Recipe and my Chicken Enchilada Recipe and combining the two. This is a budget friendly meal considering it makes 2-3 meals.

Ingredients

-1 lb chicken (white or dark meat)

-1 can black beans, drained and rinsed

-1 cup frozen corn (or use a can if you prefer)

-1 - 1 1/2 cups salsa (use 1 cup if you have dark meat and 1 1/2 cups if using white meat chicken)

-1 can of cream of chicken, optional (watch for allergens)

-10-12 flour tortillas, soft taco size (or use 15 corn tortillas if you prefer and/or need wheat/gluten free)

-2 -10oz cans Old El Paso Enchilada Sauce (I like to use one can of mild red sauce and one can of mild green sauce and mix them)

-8oz shredded Mexican cheese blend (used reduced fat for heart healthy)

Directions

Put chicken in crockpot. Cover with black beans and corn. Mix together salsa and cream of chicken (optional) and pour over top. Cook on high 4-5 hours or on low 6-9 hours. Shred your chicken up and serve about half of this for dinner one night over rice or scoop up with corn chips. Put other half of mixture in fridge or freezer.

On another night, thaw out leftover salsa chicken, if frozen, and put into a large bowl. Add 6-8oz of enchilada sauce and 1 1/2 cups Mexican cheese to mixture. Roll about 1/4 cup of the mixture into flour tortillas and line in sprayed 9x13 casserole dish. Cover with rest of sauce and sprinkle with rest of cheese. Bake 15-20 minutes at 375 degrees.

If you want to stretch this even further like I did, use 2 lbs of chicken. Eat about 1/3 of the Salsa Chicken one night and reserve the rest. Then, use double the amount of tortillas, cheese, and enchilada sauce and make 2 pans of enchiladas. Cover and freeze your 2nd pan before baking and you have a 3rd meal for another night.