Go Back
Freezer-Prep Chicken Enchilada Chili on a plate
Andre Lewis

Freezer-Prep Chicken Enchilada Chili

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 20 oz canned red enchilada sauce
  • 15 oz canned fire-roasted diced tomatoes
  • 15 oz canned black beans drained and rinsed
  • 25 oz canned white hominy drained and rinsed
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 2 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 2 tbsp fresh lime juice

Method
 

  1. Combine the chicken, enchilada sauce, tomatoes, black beans, hominy, onion, garlic, chili powder, cumin and salt in a freezer bag and freeze flat for up to 3 months.
  2. Thaw the bag completely in the refrigerator for 24 to 36 hours.
  3. Empty the mixture into a 6-quart crockpot, stir in the broth, and cook covered on low for 5 to 5 1/2 hours until the chicken reaches 165°F.
  4. Transfer chicken to a plate, shred into bite-size pieces, and stir back into the chili.
  5. Add the lime juice and cook uncovered on high for 15 minutes until the red broth clings lightly to the hominy.