Happy Friday, strangers! I can’t believe I haven’t posted since LAST YEAR haha. Can you believe it’s already January!? How is everyone coming along with their resolutions? I didn’t make any but the intentions I set for this year have been serving me well as evident by my absence in the blogosphere. I’m rarely on my phone or computer (unless it’s to take pics of my adorable munchkins) and I’ve been getting up every morning before the kids to meditate and practice yoga which has really helped me with staying mindful and present throughout the day, even when my day gets crazy and I want to gauge my eyeballs out Oedipus-style.
Sorry to leave you with that icky visual right as I’m about to share a recipe, haha.
Speaking of this recipe, it’s one of those too-delicious-not-to-share recipes that I save after long hiatuses from the blog in hopes of redeeming myself. It’s ridiculously easy to make, especially if you prepare a lot of it ahead of time, and it’s just so darn good the whole family will thank you.
You can use a can of store bought enchilada sauce but I used homemade enchilada sauce I prepared during my weekly food prep. We alternate enchiladas, tacos, or fajitas every Tuesday so I use an hour on Sunday to prep sauce, cut bell peppers (for recipes or snacks), shred chicken, and prepare other items for the rest of the week. Anyway, I’ve made this before using store bought enchilada sauce and it was just as delicious so if you’re looking to save even more time, by all means, feel free to bust out that can of red sauce.
So here’s what you’ll need:
1 cup shredded chicken (you can also leave this out to make it vegetarian)
1 red onion
2 tbs minced garlic
1 green bell pepper
1 large tomato
1 cup frozen corn
1 can of black beans
1 can of crushed tomatoes
2 1/2 cups of enchilada sauce (or a 14oz can)
1 cup uncooked quinoa, rinsed
Salt and Pepper to taste
2 cups shredded cheddar
2 chopped avocados
Diced green onion
And here’s what you do:
1. Set your slow cooker to low for 6-8 hours (depends on how slow your crockpot cooks).
2. While you wait for your crockpot to heat up, chop your veggies! Chop your tomato, bell pepper, and red onion into small pieces
3. Pour your veggies into crockpot. Add the rest of the ingredients: garlic, drained beans, corn, canned tomatoes, quinoa, salt and pepper, and enchilada sauce.
4. If you’re using uncooked chicken, add to the crock pot. If it’s cooked and shredded already, add right before you serve and garnish with fresh avocado, cheese, and green onions.
5. Stir everything together and that’s it!
And there you have it, a delicious and hearty bowl of enchilada chili that took less than 30 minutes to prepare. You can just toss everything into the crockpot in the morning, and then come home later to a hot pot of protein packed enchilada chili. The quinoa puffs up nicely and absorbs all of the flavor and thickens the sauce perfectly. But if you find your sauce too soupy, add a tsp of corn starch or flour and then stir into the sauce until it thickens up.
Isn’t it just so easy!? And it’s definitely toddler approved ;)
I served the chili with Mexican cornbread topped with honey butter and we were pretty much in food heaven. I swear it was one of the most quiet dinners we’ve had in awhile because we were all too busy scarfing this down to talk, haha. Yea. It’s THAT good.
I’m trying to coax some friends to try out a pole dancing class in Nuremburg and that’s about it. I’ve taken pole classes before at Bragg and LOVED it, I just need to convince the girls here that it’s not as scandalous as it sounds, haha. The husband is working yet again on another 4 day weekend so…womp, womp, that’s about it for us!
Have a healthy, happy weekend! And TGIFREAKINGFRIDAY. Woot!