6 Tbsp regular butter
6 Tbsp all-purpose flour
1 cup(s) canned chicken broth
4 pound(s) cooked skinless boneless chicken breast(s)
4 cup(s) low-fat milk
6 serving(s) Dakota's Pride Black Beans
3 cup(s) frozen corn kernels
1 cup(s) uncooked onion(s)
1 small uncooked shallot(s)
1 cup(s) cooked sweet red pepper strips
2 medium jalapeño pepper(s)
20 oz canned enchilada sauce
8 clove(s) (medium) garlic clove(s)
4 tsp kosher salt
4 cup Rotel Diced Tomatoes & Green Chilies, Original
Melt butter in a saucepan over meduim-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and 1cup of milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
In a large bowl, whisk together the enchilada sauce and chicken broth mixture. Gradually whisk in remaining milk until smooth. Set aside.
In a crockpot, combine drained beans, chicken, rotel tomatoes, corn, onion, shallot, jalapeno, garlic, bell pepper, and kosher salt. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6-8 hours or on high for 3-4 hours.
Source: WW
6 Tbsp all-purpose flour
1 cup(s) canned chicken broth
4 pound(s) cooked skinless boneless chicken breast(s)
4 cup(s) low-fat milk
6 serving(s) Dakota's Pride Black Beans
3 cup(s) frozen corn kernels
1 cup(s) uncooked onion(s)
1 small uncooked shallot(s)
1 cup(s) cooked sweet red pepper strips
2 medium jalapeño pepper(s)
20 oz canned enchilada sauce
8 clove(s) (medium) garlic clove(s)
4 tsp kosher salt
4 cup Rotel Diced Tomatoes & Green Chilies, Original
Melt butter in a saucepan over meduim-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and 1cup of milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
In a large bowl, whisk together the enchilada sauce and chicken broth mixture. Gradually whisk in remaining milk until smooth. Set aside.
In a crockpot, combine drained beans, chicken, rotel tomatoes, corn, onion, shallot, jalapeno, garlic, bell pepper, and kosher salt. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6-8 hours or on high for 3-4 hours.
Source: WW