15 Easy Weeknight Recipes That Require Very Little Brain Power - BuzzFeed

3 boneless, skinless chicken breasts
1 22-ounce can of green enchilada sauce
1 15-ounce can of diced tomatoes + green chilies
1 cup salsa verde
Cumin as desired
Garlic powder as desired
Chili powder as desired
Onion powder as desired
Salt + pepper as desired
1 package of frozen corn
1 5-ounce container Greek yogurt
1/2 block cream cheese
1 cup Instant or Minute Rice
Fiesta blend shredded cheese as desired

In a slow cooker, you are going to add three boneless skinless chicken breasts — or you can do chicken breast tenders. Then, dump in a can of your favorite green enchilada sauce, a can of diced tomatoes and green chilies (I use Rotel), and one cup of your favorite salsa verde salsa. For the seasonings, add your desired amount of: cumin, garlic powder, onion powder, chili powder, salt, and pepper. Cover and cook on high for two hours.

After two hours, shred the chicken and add in half a block of cream cheese (I use light cream cheese), one small container of plain Greek yogurt (five ounces), a bag of frozen corn (or however much you like), shredded fiesta blend cheese to your liking, and about a cup of Minute rice — use the instant rice or it won't cook thoroughly! Mix all around and cook one hour longer.

*Someone had a suggestion to swap out the cream of chicken soup instead of cream cheese if you prefer!

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