This is one of my favorite meals — it’s so simple and delicious. I got the recipe from my friend Katie, and I have no idea where she first found it… But I wanted to share it with you. It’s perfect for this time of year, those cold, cold days and nights. I love that it’s a crockpot meal, so it’s easy and ready when you need it, especially after coming home from a long day of work, church or errand-running.
Ingredients:
1 can black beans
1 can diced tomatoes
1 10 oz package frozen corn
1/2 c chopped onion (I leave this out because I hate onions)
1/2 c chopped red pepper (I leave this out if I forget to buy them at the store, but they are a delicious addition!)
2-3 large chicken breasts
1 can enchilada sauce (I really like the green chile kind, but any kind you like will work!)
1 can cream of chicken soup
1 1/2 c milk
Combine black beans, tomatoes, corn, onion, pepper in crock pot. Place chicken breasts on top. Whisk together enchilada sauce and soup until smooth. Gradually whisk in milk. Pour over top of ingredients in crockpot.
Cook 4-6 hours in crockpot.
Shred chicken before serving — you may also add cheese if you’d like to make it creamier.
I usually serve it with corn bread, so delicious!
I hope you find this as easy and good as I do! Let me know if you try it.
