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Monday, March 14, 2011

Menu Plan Monday and Enchilada Chicken Chili Recipe

Monday: Enchilada Chicken Chili. I had cooked and frozen the chicken that I bought last week, so all I had to do was throw this together last night in about 15 minutes (recipe below) Love that!
Tuesday/Wednesday: Upside Down Pizza
Thursday/Friday: Veggie Pot Pie
Saturday/Sunday: Multi Bean Soup

Enchilada Chicken Chili

  • 2-3 chicken breasts, cooked and shredded
  • 2 cans kidney or pinto beans, drained
  • 2 cans stewed tomatoes, undrained
  • 1 can enchilada sauce
  • 1 can corn
  • 1 onion, chopped
  • 1 green pepper, chopped

Mix all ingredients together. Heat to boiling; reduce heat, cover and simmer for about 15 minutes. Such an easy soup, and so yummy! Top with shredded cheese if you want.

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