Enchilada Chicken & Rice

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I’m Lauren, maker of this Enchilada Chicken & Rice recipe. As part of The Marinate Blogger Recipe Challenge I had to create a recipe using DRINKmaple maple water, 13 blend bean mix and dried red chili peppers.

I blog over at Blissfully Lively which is a healthy lifestyle blog that gives women the tools to thrive in and out of the gym with healthy recipes, workouts and motivation to be their best selves. You can also find me on FacebookInstagram & Pinterest.

Voting takes place on Progressive Nectar’s Instagram page, head over to check it out. If my photo gets the most likes I win a prize and you have a chance to win too!

 

Chicken Enchilada Rice
Enchilada Chicken & Rice
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Enchilada Chicken & Rice
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Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Method
  1. Pour dried beans into pot, add water just an inch above line of beans.
  2. Cook on medium high heat until boiling. Once boiling turn heat to low and simmer for 1-3 hours, until beans are tender.
  3. When beans are tender take off stove, strain and rinse. Set aside.
  4. In small bowl mix together the chili powder, garlic powder, cayenne pepper, garlic salt, oregano & cumin to create the seasoning mix.
  5. Cut chicken thighs into 1 inch squares. Spray crockpot with olive oil and place chicken inside.
  6. Add in corn, black beans, tomatoes, maple water, chili peppers & seasoning mix.
  7. Add in 1 can enchilada sauce.
  8. Stir to combine. Cook on high heat for 4 hours or low heat for 8 hours.
  9. Once done stir in bean soup blend.
  10. Cook jasmine rice according to directions on package.
  11. Place 1/2 cup of cooked Jasmine rice in bottom of bowl. Top with 1/2 cup enchilada chicken. Top with shredded Monterey jack cheese & scallions.
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