This Recipe is adapted from a friend's blog everydaydinners.blogspot.com; this is the original recipe
Mix the following in your crockpot:
One large can of green enchilada sauce
8 oz (no salt added) tomato sauce
2 cups of water*
1-2 tsp Better Than Bullion
Add:
2-3 large chicken breasts (or 5-7 tenders)
Cook on low for about 4 hours.
Remove chicken and shred, return to crockpot.
Add:
One can of black beans
About half a bag of frozen corn (or more if you'd like)
one box of Spanish style rice*
Cook on low for 1-2 hours.
*2 cups of water and one box of rice makes this pretty thick, if you want it to be thinner, add more water or less rice.
Serve with avacado, tomato, cheese, sour cream, chips, anything else that sounds good!
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