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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Enchilada Chili Recipe

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This recipe for Chicken Enchilada Chili is from M.O.M.S. Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  


1 1/2 pounds chicken (boneless & skinless, OR fish out the bones and skin after about 4 hours)

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

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
Directions:
Directions:
1) 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.

2) 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.

3) Serve with shredded cheddar cheese and a dollop of sour cream, if desired.
Personal Notes:
Personal Notes:
Note: It is also very good served over Fritos or cooked brown rice

 

 

 

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