Chicken Enchilada Starter

Recipe

Main Dish
Chicken Enchilada Starter

Primary Media

Plastic container filled with chicken enchilada starter

User Rating

3.42 out of 5 stars
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24 ratings

Recipe Data

18
Servings
10min
Prep
50min
Total

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    Description

    Here's what's sure to become your absolute favorite mealtime starter—a flavorful mixture of tender bites of shredded chicken, corn and black beans. The chicken simmers in spicy enchilada sauce, which kicks up the flavor of the easiest weeknight meals.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 18
    QuantityIngredientAdd
    1(19-oz.) can enchilada sauce
    1 c.water
    1shallot, chopped
    2 lbs.boneless, skinless chicken breasts
    1 lbs.boneless, skinless chicken thighs
    1 c.Hy-Vee frozen corn
    1(15-oz.) can Hy-Vee black beans, drained and rinsed

    Things To Grab

    • Large stockpot with lid
    • Slotted spoon
    • Containers, for freezing

    Directions

    1. In a large stock pot, combine enchilada sauce, water, shallot and chicken. Bring mixture to boiling; reduce heat. Simmer, covered, for 30 to 40 minutes or until chicken is tender.
    2. Using a slotted spoon, remove chicken. Chop chicken and return to stock pot.
    3. Stir in corn and beans until combined. Let mixture cool and divide among 3 (3-cup each) or 18 (1/2 c. each) freezer containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before using.

    Nutrition facts

    Servings

    140 Calories per serving

    Amounts Per Serving

    • Total Fat: 3.5g
    • Cholesterol: 55mg
    • Sodium: 220mg
    • Total Carbohydrates: 8g
    • Protein: 17g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 4%
    0%
    Iron 6%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Holiday 2014.