A great freezer meal for a fall/winter evening.
4 cups chicken cooked and shredded
15.25 ounces corn
3.75 cups enchilada sauce
8 ounces chopped green chiles
14.5 ounces canned diced tomatoes drained
14.5 ounces chicken broth
1 cup yellow onion chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon black pepper
Additional desired toppings such as corn chips sour cream and dairy free cheese.
Combine all ingredients and place in a slow cooker. Cover and cook
on low for 6-8 hours. Serve with corn chips, dairy free sour cream and
dairy free cheese (if desired).
Place chicken in a gallon size freezer bag. Combine remaining
ingredients and place in freezer bag. Ensure bag is evenly mixed.
Remove as much air as possible, label & seal. TO SERVE: Thaw.
Place in a slow cooker. Cover and cook on low for 6-8 hours. Serve
with corn chips, dairy free sour cream and dairy free cheese (if
If I have labeled a recipe as GlutenFree
or Dairy Free but it appears to have those ingredients in it... that
means the recipe is still delicious with substitutes/replacements. Ex:
soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce),
all-purpose gluten free flour (Better Batter is my favorite), etc.
Please check your individual ingredients to be sure they are GF or DF,
if that is what you need.