This dish is so creamy and delicious, loaded with diced green chilis, tomatoes, cream cheese, onions, and some spices. It’s budget friendly and you can get a few meals out of this. Eat it as is with rice and beans, or wrap up in tortillas for creamy enchiladas and top with salsa and cheese.

You can also use boneless chicken thighs to save more money. Shop for diced green chilies in the ethnic section of the supermarket, or try the frozen section. I buy a big bag of mild green chilis and portion it out and freeze the rest for extra batches later on.

Yield: 2 servings


1 chicken breast

4 ounces of low fat plain cream cheese

1 cup diced green chilis

1 x 14 ounce can diced tomatoes

1 tsp. cumin

1 tsp. chili powder


Put all the ingredients into the crockpot, cover and cook on low 6-8 hours or on high for 3-5 hours. Check the internal temperature of the chicken to be at 165*F.

Let cool a few minutes and shred the chicken using two forks. Mix well with sauce and serve with beans and rice and enjoy.

Let me know what you think in the comments below. You can also connect with me on Instagram, Twitter, and Pinterest under @noshchefjulie