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.
Servings and Ingredients
|1||(19-oz.) can enchilada sauce|
|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
- 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.
- Using a slotted spoon, remove chicken. Chop chicken and return to stock pot.
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.
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 55mg
- Sodium: 220mg
- Total Carbohydrates: 8g
- Protein: 17g