I love easy recipes that last for days.

On the weekends I love making crockpot meals that you can snack on all weekend. Typically we have leftovers I can freeze to enjoy throughout the week too.

One of my favorite recipes is for easy chicken enchiladas. I am making these for Super Bowl Sunday to have with my homemade guacamole.

Yum.

What you will need

◦ 4 boneless chicken breast

◦ 1/2 a white onion diced

◦ 1 cup cherry tomatoes

◦ 2 tablespoons minced garlic

◦ 2 tablespoons cumin

◦ 1 value size can of enchilada sauce

◦ 2 cans black beans

◦ 2 cans pinto beans

◦ 1 cup Greek Yogurt

◦ 1 bag of long grain rice (1lb)

◦ Fiesta Cheese

◦ Tostadas

Directions:

Place chicken breasts in crockpot
Sauté the onion, tomato’s, garlic and cumin
Add the mix to the crockpot over chicken breast
Drain the black beans and pinto beans and pour over chicken
Pour enchilada sauce into the crockpot.
Cook on low 4-6 hours until chicken is tender
Remove chicken from crockpot and shred chicken with fork.
Add chicken back to crockpot and stir
Add 1/4 bag of fiesta cheese to crockpot and stir
Add Greek yogurt to crockpot and stir
Let cook for another 20-30 minutes
Add additional cheese and tostadas. (Whole or broken up)
Let stand for another 20 minutes until tostadas have softened.

Serve as is or over rice, tostadas, in tortillas
Add additional cheese, Greek yogurt, avocado or any topping of choice.

Easy to freeze for future dinners!

Serving size about 1 cup