I posted a picture on Instagram of my Enchilada stew I made for the week (10 meals in 30-minutes prep, 8 hrs on low in the crockpot!!) and I’ve had a few requests for the recipe. Since it feels like autumn already —WHICH I FREAKING LOVE — I figured I’d share the recipe!
But first….let’s WORKOUT!
Here’s your Strong Figure Conditioning Workout for tomorrow:
Option 1 Requires Equipment:
5 Rounds for time:
- 8 Chin-ups
- 8 Leg Raises
- 8 Dips
- 8 Max Effort L-sit holds
- 1 minute break
Option 2 Requires No Equipment:
10 Rounds for time:
- 5 Squats to Lunge (squat, lunge right, squat, lunge left. That’s 1)
- 5 Pike Push-ups (almost like a down-dog yoga position, try to get your head as close to the floor with these push-ups)
- 5 Hollow Rocks
- 5 Supermans
- :30 rest
Now go cook up something yummy! Oh! I know….
Healthy Crock-pot Enchilada Stew
- 8 boneless chicken thighs
- 1 28 oz. can enchilada sauce (I had to search low and high for one without added sugars or syrups or oils. Yuck. I found a can at Big Lots of all places!)
- 1 small jar jalapenos
- 1 small can diced green chilies
- 1 medium bottle Salsa Verde (same as the enchilada sauce but easier to find)
- 1 bag frozen diced mixed peppers and onions
- 2 bags frozen cauliflower
- 1 bunch cilantro
- About 3? heaping TBS of HOT Mexican Chile Powder
- As many avocados as you want to garnish the dish
- Put the chicken in the crock-pot first.
- Then dump ALL other ingredients into the pot (except the avocado)
- Cook for 8 hours on low.
- I use a Pampered Chef chicken shredder after 8 hours and just shred through the stew so that all the chicken is shredded and mixed well, but honestly, your chicken will be so tender that it will pull apart using forks.
- Garnish with avocado (and cheese, sour cream, tortilla chips, etc., if you choose.)
Oh! And this is a Paleo meal (minus my pic of the cornbread–which I “need” so much post-lifting) and also a gluten free meal (read labels carefully–especially the sauces/salsas!) including my g-free cornbread!! 😉