We have all had days where we are sitting at work and think, “I forgot to pull something out for dinner.” This is when I would usually go and grab a pizza or burgers for my family. Now, I have a Chicken Chile recipe that is so quick and easy that it has become my go to meal for nights where I have forgotten to thaw or plan dinner.
This recipe uses an Instant Pot but it is not required for you to make it. It can also be thrown in a crockpot in the morning and put on low or even just thrown into a large stockpot and warm it all up. I love to use the Instant Pot on this because of how it cooks the beans. I have a very sensitive stomach and beans usually upset it, but when I pressure cook them then I am usually fine.
Full disclosure, I am not a Chile fan. I have never liked it my whole life until a friend of mine showed me a version of this recipe that I have adapted and made my own. My favorite thing about this recipe is that I use all canned items to make this! Yes, you can use fresh items and that would be the healthier approach, but we are on a budget here and this recipe is a lifesaver.
Ingredients:
1 package of Cream Cheese ——————————— $3.50
1 26oz can of Green Enchilada Sauce ———————$2.50
2 cans of Chicken Breast Meat ——————————$2.50/ea
1 7oz can of Diced Green Chiles —————————–$1.50
1 15.25 oz can of Whole Kernel Corn ———————-$1.50
1 15.5 oz can of Black Beans ——————————–$0.89
1 14 oz can of Chicken Broth ——————————–$0.79
Total Cost for 1 Meal (Feeds 5 People): $15.68 before taxes
Since this meal is so cost effective and so quick to make I make sure to stock up on each item needed. The best part is that you can buy Cream Cheese and freeze it. It will last for up to two months in the freezer so I buy in bulk to save more money.
Recipe:
- Strain your canned Chicken and put into Instant Pot. I personally like to break mine apart with a fork so that the chunks are more even throughout the Chile.
- Strain and wash your beans. We also sometimes add in White Beans as well as Black Beans. Just make sure to wash them. Once washed, put them into the Instant Pot.
- Strain your corn and put into the Instant Pot.
- Add in the Green Enchilada Sauce, Green Chiles, Chicken Broth and Cream Cheese.
- Make sure your pressure gauge is sealed and set the cook time for 10 minutes.
- Once the timer goes off then you can leave it to do a natural pressure release or you can quick release.
- Stir all items together and serve!
I like to serve mine with some Mexican Cheese and Tortilla Chips, but that is not necessary. This meal is so quick and easy that we make it almost once a week. When I go shopping, I will try to buy about $50 dollars’ worth of the items needed to make this Chile. That will usually get me at least 3 meals worth of canned food. This is also nice because it is shelf stable and we like to have good food storage items that we will actually want to eat.
The next time you don’t know what to make for dinner give this meal a try! I promise you and your family will love it!
Cheers!