A Mexican/South American dish, it’s typically fried tortilla pieces covered in a salsa stew.  I made this up after tasting it at a restaurant, and figured it was perfect for the crockpot.  This is a great use for leftover chicken and stale tortilla chips.  You can also use stale tortillas, which will cut down the calories/fat.

Crockpot Chicken Chilaquiles

• 1 lb chicken breast, cubed or shredded (this is approximate, I usually use leftover chicken from grilling or roasting)
• 2 - 24oz jars Salsa (I use Casa Mamita Thick and Chunky from Aldi - $1.49 a jar, can’t go wrong!)
• 24oz water (I fill the salsa jar with water)
• 5 servings stale tortilla chips (that’s about 100 chips)

Pour the salsa into your crockpot, then fill one salsa jar with water and pour into crockpot.  Stir in cubed or shredded chicken meat.  Set this to simmer on low for about 4 hours.  About 10 minutes before serving, hand-crumble the chips into the stew.  Stir, and serve.

This makes about 10 servings.  Each serving is 158 calories, 4.5 grams of fat, and .5 grams of fiber, based on basic white corn tortilla chip rounds from Aldi (99 cents a bag!).  You can increase your fiber using a whole grain chip.

We top this with a sprinkle of cheddar and sour cream.  It’s also delicious as a leftover.  I love that I’m getting my Mexican flavor in such a low calorie option.  Not to mention, if you use leftover chicken and the Aldi brands I mentioned, this costs $4 total.