Friday, February 05, 2010

Chicken Enchilada Chili

The Menu:
Chicken Enchilada Chili

The Original Recipe: is where I found this yummy recipe! My 13 yr. old Loved it. He went back for 2nds. We had it with Tostito chips and some cheese. It would taste great over Fritos for some Frito Pie! MMM!

Chicken Enchilada Chili

1 1/2 pounds chicken (boneless; skinless, OR fish out the bones and skin after about 4 hours)I didn't have all the specified ingredients, so I did my own thing.

1 1/2 cups prepared enchilada sauce (read labels carefully if avoiding gluten)
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin

The Directions.
Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.

Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones. I then stirred the chicken back into the pot.

Serve with shredded cheddar cheese and a dollop of sour cream, if desired.


1 comment:

Anonymous said...

I love my slow cooker! I have a bunch of healthy slow cooker recipes that I post on my blog if you're interested. (