Crock Pot Burrito Bowl

Photo and recipe from Rita's Recipes

 I made this recently and thought it was very yummy and easy. I served it over rice and topped it with some cilantro, avocado, and a little lime juice, and it tasted like a fresh burrito bowl from Agave! The next day, I served the leftovers in a wrap and it was tasty too.

Ingredients:
2 frozen chicken breasts
1 can Rotel diced tomatoes
1 bag frozen corn plus a little water (or an undrained can of corn)
1 can black beans, drained and rinsed
1 pkg. Ranch dressing
1 T cumin
1 t chili powder
1 t onion powder
1 8 oz pkg cream cheese

rice or tortillas
avocado, cilantro, lime (optional)

Directions:
Put the frozen chicken in the crock pot.
Add all ingredients and stir to combine, then top with cream cheese.
Cook on low for 6-8 hours, stirring a few times to blend in cheese.
Shred chicken and serve over rice or tortillas and add desired toppings.

Weeknight Chicken

Not a crock pot recipe, but this is the easiest dinner I make for busy nights. It takes approximately 1 minute of prep and then cooks for about 40 minutes.

1. Put boneless skinless chicken breasts in a baking dish.
2. Add a can of corn.
3. Add a can of black beans, drained.
4. Add a jar of salsa, whatever kind you like.
5. Cook for 40 minutes at 350 degrees.
6. Serve with sour cream, shredded cheddar, and cilantro. Or not!

Chicken Enchiladas

Chicken Enchiladas - adapted from http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=50467

Servings: 4 (2 enchiladas each)
Preparation Time: 25 min
Cooking Time: 35 min

Ingredients:
16 oz Beans, black, canned (x2)
10 oz Corn, frozen, kernels cut off cob, unprepared (x2)
½ cup(s) Cream, sour, fat free (x2)
1½ tsp Chili powder (x2)
1 can of mild green chilies (x2)
one bag Shredded Mexican/taco cheese (x2)
¼ cup(s) Cilantro, raw (x2)
1 package of medium Tortilla, corn (I made 20 whole wheat)
1 medium Tomatoes, fresh (I used a jar of salsa, cause our tomatoes were bad) (x2)
3-4 Organic chicken breasts, cooked, cubed/shredded (x2)
3-4 green onions (x2)
1½ tsp Cumin (x2)
1 can of enchilada sauce (x2)

Instructions:
-Preheat oven to 400°F (200°C). Spray a 7x11-inch baking dish with nonstick cooking spray.
-Prepare chicken.
-In a colander, rinse and drain beans and corn. Combine with tomatoes/salsa in large bowl. Add chilies, some of the cilantro and green onions. (Refrigerate, covered, up to 1 day)
-Prepare Enchiladas: Soften tortilla according to package directions. Spoon chicken, beans/corn mixture, and cheese down center of each and roll. Place in greased baking dish. Reserve at least 2 cups of cheese to sprinkle over dish.
-Bake enchiladas, covered, until heated through, about 30 minutes.
-In a medium bowl, mix sour cream, chili, cumin and oregano, and enchilada sauce (use mixer). Set aside.
-After 30 minutes, remove from oven and drizzle/pour sour cream mixture over, sprinkle with reserved cheese and bake uncovered for about 5 minutes longer.
-Serve, sprinkled with tomato, remaining scallions and green onion.
-If you like things spicy, turn up the heat with a little extra chili powder and cumin. Or add 1/4 cup canned jalapeño peppers into the sour cream mixture.