This Salsa Chicken Bake couldn’t be easier to make. Just dump the ingredients into a baking dish and let it bake.
1 Cups Uncooked White Rice
1 Cup Frozen Corn
15 oz Can Black Beans, drained and rinsed
16 oz Jar Salsa
1 Cup Chicken Broth
1/2 Tablespoon Chili Powder
1/2 teaspoon Oregano
2 Large Chicken Breasts (about 1.5 lbs), cut into 3 pieces each
1 Cup Shredded Gouda or Cheddar Cheese
Preheat oven to 375°F.
Stir together rice, corn, beans, salsa, broth, chili powder and oregano in an 8 inch casserole dish. Place the chicken on top and press down into the liquid.
Cover with foil and bake until rice is tender about 60-75 minutes. Remove foil. Sprinkle cheese on top and let melt in over for a couple minutes.
Yield: 4-6 Servings
-Recipe from Budget Bytes–
Try this Slow Cooker Chicken Enchilada Soup to warm you up this winter.
3 Tablespoons Butter
3 Tablespoons Flour
1/2 Cup Chicken Broth
2 Cups Milk, divided
15 oz Can Black Beans, drained and rinsed
14.5 oz Can Diced Tomatoes with Jalapenos
10 oz Frozen Corn
1 Small Onion, chopped
1 Small Red Bell Pepper, diced
10 oz Can Red Enchilada Sauce
2 Chicken Breasts
Shredded Colby Jack Cheese
Melt butter in a saucepan over medium/low heat. Whisk in flour and cook for 1 minute. Whisk in broth and 1/2 cup milk. Bring to a bubble and let thicken. Remove from heat and whisk in enchilada sauce and remaining milk.
Combine beans, tomatoes, corn, onion and bell pepper together in a slow cooker. Place chicken on top and pour in the enchilada sauce mixture.
Cook on low 6-8 hours or on high for 3-4 hours. Shred chicken after cooking.
Yield: About 8-10 Servings
-Recipe from Dainty Chef–
These Green Chile Enchiladas are really tasty. Chloe even ate them! I made them with shredded turkey instead of chicken. The original recipe calls for 1 lb chicken breasts, cooked with the onion. Either way they are amazing enchiladas. I ended up adding a little extra turkey and made 13 enchiladas. I fit 9 of them in my casserole dish and froze the remaining 4.
3 Cups Shredded Chicken
1 Onion, chopped
1 Tablespoon Olive Oil
8 inch Flour Tortillas (8 or more depending on how full you fill your enchiladas)
2 Cups Monterey Jack Cheese, shredded
1/4 Cup Butter
1/4 Cup Flour
2 Cups Chicken Broth
1 Cup Sour Cream
4 oz Can Green Chilies
Preheat oven to 400°F and lightly grease a 9X13 inch casserole dish.
Heat olive oil in a large skillet over medium/high heat. Add onion and cook until softened, about 3-5 minutes. Add chicken and cook until warmed.
Melt butter in a saucepan over medium/high heat. Whisk in flour and let cook 1 minute. Slowly whisk in chicken broth. Bring to a bubble and let simmer until thickened. Remove from heat and stir in sour cream and green chilies.
Place a couple spoonfuls of the chicken mixture on a tortilla and top with a spoonful of cheese. Roll up tortillas and place seam side down the casserole dish.
Pour sauce over enchiladas and top with remaining cheese. Bake until sauce is bubble, about 15-20 minutes.
Yield: 8-13 Enchiladas
-This recipe is found many places online…although a good friend made it for us and sent me the recipe-
This Slow Cooker Brown Sugar and Garlic Chicken recipe is sweet and tangy. The chicken slow cooks all day, then the sauce gets thickened up to make a nice glaze. This chicken goes well over brown rice or whatever your favorite rice is.
4 Large Chicken Breasts
1 Cup Brown Sugar
2/3 Cup Apple Cider Vinegar
1/4 Cup Lemon-Lime Soda
8-10 Garlic Cloves, minced or finely grated
2 Tablespoons Soy Sauce
1 teaspoon Black Pepper
2 Tablespoons Corn Starch
2 Tablespoons Water
Crushed Red Pepper Flakes, optional for serving
Combine chicken, brown sugar, apple cider vinegar, soda, garlic, soy sauce and pepper together in a slow cooker. Cook on low for 6-8 hours or high for 4 hours.
Once cooked, remove chicken from the slow cooker and shred it.
Pour the sauce into a saucepan and whisk in cornstarch and water. Bring to a boil and let bubble for 2-3 minutes to thicken. Remove from heat and let sit for a couple minutes before serving. The sauce will thicken up.
Serve chicken over brown rice with the sauce on top. Sprinkle on some crushed red pepper flakes to spice it up.
Yield: about 6 Servings
-Recipe adapted from Makin’ it Mo’ Betta–
This is a great chicken chili to warm you up this fall. The chicken thighs are coated in crushed tortilla chips, which gives the chili extra flavor and thickens it at the same time. Top it with lots of shredded cheese and bake up some corn bread to make it extra comforting!
14.5 oz Can Italian Style Diced Tomatoes
11 oz Can Mexicorn, drained
1 Garlic Clove, minced
5 teaspoons Chili Powder
1 teaspoon Cumin
1 teaspoon Kosher Salt
2 lbs Boneless, Skinless Chicken Thighs, cut into 1 inch pieces
2/3 Cup Finely Crushed Tortilla Chips
1 Large Onion, chopped
1 Large Green Bell Pepper, chopped
15.25 oz Can Kidney Beans, rinsed and drained
Drain tomatoes and reserve 1/4 cup of the liquid. Combine the tomatoes and the reserved liquid together in a bowl along with Mexicorn, garlic, chili powder, cumin and Kosher salt.
In another bowl, stir together chicken and crushed tortilla chips.
Place chopped onions and bell pepper in a slow cooker. Layer in beans, chicken and tomato mixture. Cook on high for 5 hours or 8-10 hours on low.
Serve with desired toppings.
Yield: about 8 servings
-Recipe from Woman’s World Magazine-
I just love soup (and chili) so much. I even make them when it’s over 100 degrees outside. Thankfully it’s October and it’s starting to cool down a little…It’s at least under 90 degrees. I am currently 6 months pregnant and I am starting to stock the freezer since I know I won’t be cooking for a while. I froze the leftovers of this soup to enjoy after our little girl arrives. When I freeze soups, I like to pour them into a gallon size bag and freeze it flat. That way they can easily be stacked in the freezer and they thaw faster too. Sometimes I will even reheat them in the slow cooker to make it even easier.
1 lb Chicken Breasts
4 Tablespoons Olive Oil, divided
1 Tablespoon Taco Seasoning
2 Garlic Cloves, minced
4 Carrots, chopped
10 oz Can Rotel
2 (15 oz) Cans Diced Tomatoes
1 Quart Chicken Stock
4 Cups Spinach, chopped
4 Green Onions, diced
Kosher Salt and Freshly Ground Black Pepper
1/4 Cup Heavy Cream
Preheat oven to 425°F. Line a baking sheet with foil. Place chicken breasts on prepared baking sheet, drizzle with 2 Tablespoons olive oil and season with taco seasoning. Bake until chicken is thoroughly cooked, about 20 minutes. After roasting, shred the chicken with a fork.
While the chicken is roasting, heat a soup pot over medium heat. Add garlic and carrots, cooking a couple minutes to soften slightly. Stir in tomatoes, Rotel and chicken stock. Season with salt and pepper. Bring to a gentle simmer then add the spinach. Let simmer for 10 minutes. Add heavy cream and shredded chicken.
Serve with desired garnishes.
Yield: At least 6 Servings
-Recipe from Everyday Occasions by Jenny Steffens Hobick–