Colleen's take: "I have developed this recipe to be convenient for my schedule, our tuesdays and thursdays are so busy and I don't have time to make meals so slow cooker nights it is! This meal cost me around $10 to make coming out to around $1.20 a serving. It's a perfect mix of spicy and satisfying, put it over rice to make it stretch further or just eat it with some tortilla chips & a slice of avocado either way it will rival any restaurant."Ingredients:
- 2 cans rotel
- 1 medium onion
- enchilada sauce
- 14 oz can of chicken broth
- 3 chicken breasts or 1 1/2 lb pork loin (before serving you'll pull these out and shred them)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/4 tsp pepper
- bay leaf
- 2 cloves of garlic minced
- 1 package of frozen corn (10oz)
- 1/4 cup cilantro
- lime, juiced & cut
Directions:
Dump everything but the cilantro and lime into the crockpot or slow cooker plus two cups of water. Cook on low for 6-8 hours or high for 3-4. At the end pull the meat out and let rest for 20 minutes, shred and add back to the slow cooker. Chop up cilantro and juice a half lime into the pot slice up the other side for serving. Serve with tortilla chips, cheese, dollop of sour cream, avocado or a wedge of lime. Enjoy.
**If you want to make this meal ahead and freeze it in a ziplock bag, omit the chicken broth and water until you cook but this is a perfect make ahead!
No comments:
Post a Comment