Recipe of the Week:

Sassy C.’s Shelf Stable Chicken Enchilada Chili

For my boys with large appetites –the following recipe only serves three people!

1 onion chopped (can be replaced with dried onions)
1 can chopped green chilis–do not drain, add both chilis and juice
1 large can white chicken
1 can corn
1 can black beans (can be replaced with dried beans that are cooked up)
1 can enchilada sauce (I’ve used both green and red–the green is a little more sour, the red a little more sweet. Use the larger can if you want to serve over spinach or lettuce)
1 envelope of taco seasoning
1/4 cup ketchup
1/2 cup greek yogurt or sour cream*
-Saute onion in a little bit of oil until transparent (or reconstitute if using dried by mixing with chicken/enchilada sauce/taco seasoning). Add chicken, enchilada sauce and taco seasoning until taco sauce until simmering.
-Add remaining ingredients *except for* yogurt or sour cream. Simmer for 20 minutes.
-Add yogurt or sour cream just before serving–do not let boil, just let it get warm and serve.
-We serve this either over spinach, chopped romaine, over rice or quinoa, wrapped in tortillas or as a dip with corn chips.
*We use Greek yogurt instead of sour cream because of digestion issues and the fact that Greek yogurt adds protein. Either is fine, just be sure you don’t boil the enchilada chili once you add this. Eliminating the yogurt/sour cream is also fine–we’ve done that and everyone still loves it!

Useful Recipe and Cooking Links:

Chicken Enchilada Recipes

Recipe: Mexican Casserole – Food Storage Style

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!