First thing's first: I melted 3 tablespoons of butter in a saucepan, and then stirred in 3 tablespoons of flour. I continued to stir it until it was smooth.
I then removed it from the heat and added 1/2 cup (each) of chicken broth and milk until it was smooth. I put it back on the heat and brought it to a boil until it thickened. Then I whisked the mixture with a can of enchilada sauce, adding the additional 1 1/2 cups of milk and set it aside.
In my slow cooker I added 1 can of black beans (drained and rinsed), 1 can of diced tomatoes and jalapenos, 10 ounces of frozen corn and 1/2 cup (each) of chopped onion and bell pepper. Then I added two chicken breasts on top of the mixture and poured the set aside sauce over everything.
It ended up being a late day, so I actually set the slow cooker on high and let it cook for 4 hours, however, you can also set it on low for 6-8 hours. Once it was cooked, I removed the chicken to a cutting board and shredded it with two forks. Then I put the chicken back into the slow cooker and mixed it together.
I topped it with 1 cup of Monterrey Jack cheese and voila! Dinner was served!
The meal was only 203 calories and $4.18/serving!
Here's the recipe!
3 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
2 cups milk
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes and jalapenos
1 package (10 ounces) frozen corn
1/2 cup onion, chopped
1/2 cup bell pepper, diced
1 can (10 ounces) enchilada sauce
2 chicken breasts
1 cup shredded Monterrey Jack cheese
Happy cooking everyone!!!