Looking for a filling, easy, crowd pleasing recipe for meal planning or dinner for a busy week? Make this ahead of time – you and your family will thank me later!

Ingredients:

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Crock pot:

Chicken breasts

1/2 container of market pantry salsa

Taco seasoning (i just covered the breasts)

Cook low and slow on medium for 6 hours then shred chicken. Add shredded chicken back to crock pot on medium and add cream cheese, regrows black beans, and green Chile’s. Stir frequently until beans are warm and cheese is melted. Remove from heat.

Make rice. 1 cup unprepared rice + 2 cups water + 2/3 cup salsa and taco seasoning to taste.

Prep 2 9×13 pans – line with parchment or grease. Pour some salsa + green enchilada sauce to lightly cover bottom of pans.

After chicken mixture is finished and rice is done, fill tortillas with mixture and rice. Roll and place in the pan. I was able to fit 16 per each 9×13 pan.

Bake in oven cover pans with foil at 375° for 35 minutes. Uncover, coat with shredded cheese, turn off oven and allow cheese to melt.

This recipe made 10 lunches of 3 enchiladas! Very hearty and filling!

If you have any leftover chicken filling, vacuum seal and freeze for later use or make cheesey southwestern egg toast (tpast with cheese, top with chicken filling, fried egg over top)

What’s your go to crowd pleasing & budget friendly meal prep recipe?