Chicken Enchilada Chili

I have been pretty busy around the house with different things lately. I have been trying to work off of a menu plan. Things seem to run much more smoothly when I am organized. I have always been a coupon clipper and have taken that up to a different level this year. I take my monthly calendar and fill the entire month up with dinner meal ideas. I work off the menu to plan my shopping list. I will then clip coupons and put them in my coupon organizer. I have gone online this year to get different coupons. I am excited to say that my favorite grocery store will load my favorites as well as what I see in their adds to my club card. I have found that using a menu plan makes things so much easier when it comes to meal preparations. When it comes time to make the meal I have everything that I need and I don't need to make a quick run back to the store because I don't have a certain ingredient. Sometimes I might not stick to the exact thing that I have on my menu for a particular day. It depends how I am feeling. I may feel like making a switch from Tuesdays meal to Thursdays but for the most part every planned meal is prepared during that particular week.


We ended up going out to dinner on Friday night. It was a treat. Holly had a fantastic week at school and she asked if we could go out. I had chicken in the fridge but knew it could be used the next day. Yesterday I didn't really feel like the chicken meal that was on my menu. My brain was in the mood for mexican. I looked at all of my ingredients and decided I would make up a recipe for my crock pot. We love enchiladas in our house so I started with diced tomatoes and worked my way up from there. As the day went on the smell coming from the kitchen was wonderful. I had hoped that the meal would taste just as good as it smelled. Well it turned out to be a definite MUST make again. My family loved it.

Here is my recipe for what I call Chicken Enchilada Chili

2 chicken breasts
2 cans diced tomatoes ( 15 oz. cans )
2 cans tomatoe sauce ( 15 oz. cans )
1 can corn drainned ( 15 oz. can )
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon garlic powder

Place all ingredients into the crock pot. Place on 6 hour ( high ) setting. Since I was home throughout the day I stirred it occasionally. When there is about an hour left remove the chicken. Shred the chicken and return it to the crock pot. Stir.
When ready to serve you can top it with shredded cheese. Serve with Tortilla Chips and rice.

This was so good. Everyone in my family was happy with it. Let me tell you it is a very task to satisfy everyone in my family at any given time.