Tuesday, January 15, 2013


Anytime I'm at El Tequila in Tulsa and the lunch menu is available, I order chilaquiles. So when I stumbled upon this recipe while perusing through Cooking Light's list of their top slow cooker meals, I was excited and knew I had to make it into a freezer slow cooker meal. I adjusted the recipe by using chicken thighs, I used enchilada sauce instead of chipotles in adobo and I used shredded taco cheese instead of queso fresco. It's your dinner, so feel free to do what you want.

I am happy to report that the recipe turned out great. Our son even ate two helpings of it! This recipe makes 8 servings total, 4 servings per bag.

8 boneless skinless chicken thighs
1 1/2 cups chopped red onion
1 1/4 cups chopped red bell pepper
1 1/4 cups chopped green bell pepper
3/4 cup fat-free,lower-sodium chicken broth
1/4 cup chopped fresh cilantro
1 tablespoon ground cumin
4 tablespoons mild enchilada sauce
6 garlic clove, chopped or minced
2 (28-ounce) cans diced fire-roasted tomatoes, undrained
1 (4-ounce) can chopped green chilies, undrained
tortilla chips, for serving
shredded taco or cheddar cheese, for serving
sour cream, for serving

  1. Write on 2 gallon sized freezer bags: Chilaquiles, the date, and the following instructions: Cook on low for 4 - 5 hours or until chicken is done. Then remove and shred the chicken, return to slow cooker. To serve: ladle over tortilla chips, top with cheese and sour cream.
  2. Chop onion, garlic, cilantro and bell peppers - divide between the two bags
  3. Season chicken with salt and pepper or whatever you like - divide between the two bags
  4. Open cans of broth, tomatoes and green chilies - divide between the two bags
  5. Divide the cumin between the two bags
  6. Press the air out of the bags and seal them shut. Lay them flat in the freezer.

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