Go Back
Freezer-Prep Chicken Enchilada Chili
Andre Lewis

Freezer-Prep Chicken Enchilada Chili

Red enchilada sauce gives this chicken-and-bean pot a useful head start, especially when dinner has to come from a labeled freezer bag. Hominy adds a corn flavor without turning soft the way frozen tortilla pieces would. Shred the chicken only at the end so it doesn't cook down into threads.
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. Move the chicken to a plate, shred it into bite-size pieces, and stir it 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.