Midlife Mess & Magic

A high-protein, budget-friendly family favorite from a busy mom who keeps it real.

One of my favorite creative outlets is cooking. I’m not an artist with paint or clay, but give me a Crock-Pot and a fridge full of basics, and I’ll create something delicious. As a multi-passionate Manifesting Generator with a mind that never stops, the idea of cooking a 20-ingredient recipe just doesn’t appeal to me. If I see something with more than 10 ingredients (especially if it requires a a ton of spices I’ll only use once), I keep scrolling.

I love meals that are simple, flavorful, and don’t waste ingredients. This Green Enchilada Chicken Crock-Pot recipe checks every box. It’s a staple in our house, especially because my family lives for Mexican-inspired meals. Best part? You just dump it, set it, and forget it. It’s high in protein, affordable, and totally customizable.

🛒 Ingredients

(Serves 4 with some leftovers)

• 3–4 boneless, skinless chicken breasts (thawed)
• 1 large can green chile enchilada sauce (I use mild)
• 1 can corn, drained
• 1 can beans (I usually use black beans, but pinto beans worked great too!)
• 6–7 small corn tortillas
• 1 cup shredded cheese (Mexican blend, Colby Jack, or mild cheddar)
• Optional toppings: Greek yogurt (as a high-protein sour cream swap), olives, cilantro, salsa, avocado, lime

🍴 Instructions

1. Add to Crock-Pot: Place thawed chicken breasts into your Crock-Pot. Pour the can of green enchilada sauce over the top.
2. Spice it (if you want): I sometimes add a sprinkle of chili powder, garlic powder, salt, or pepper. But honestly, I don’t overthink it. Cooking is my art, not my science.
3. Cook low & slow: Set your Crock-Pot on low for 5–6 hours.
4. Shred it: Once the chicken is fully cooked, shred it with two forks and return it to the Crock-Pot.
5. Mix in the good stuff: Drain and rinse your corn and beans, then add them in. Cut your corn tortillas into strips (I slice them like a pizza), toss them in, and stir everything together.
6. Cheese it up: Sprinkle in a little shredded cheese, stir again, and let it warm for about 10 more minutes.
7. Serve & top: Scoop into bowls and let everyone top it their way. I keep it light with a spoonful of plain nonfat Greek yogurt, while my husband piles on the cheese like it’s a love language. 💁‍♀️

💬 Final Thoughts

This meal is perfect for busy moms, macro-conscious eaters, or anyone who wants a flavorful dinner without a sink full of dishes. It’s my go-to when I want something warm, hearty, and satisfying without needing to spend $7 on a random spice I’ll never use again.

Let me know if you try it! Drop a comment or tag me on Pinterest/Instagram with your take on it. I’d love to see how you make it your own!