Chicken Enchilada Chili

Name: Chicken Enchilada Chili
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 serving(s)
Ingredients: 1 1/2 cups prepared enchilada sauce; 2 (14 1/2 ounce) cans chopped tomatoes, with seasonings (your choice); 2 (15 ounce) cans pinto beans or 2 (15 ounce) cans kidney beans with juice; 2 celery ribs, chopped; 1 onion, diced; 1 -2 teaspoon chili powder; 1 teaspoon ground cumin; 1 1/2 lbs skinless chicken thighs (or legs, breast, your choice); shredded cheddar cheese; sour cream

Submitted by ratherbeswimmin

"In 'More Make It Fast, Cook It Slow' by Stephanie O'Dea"

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Ready In:: 8hrs 20mins
Ingredients:: 10
Serves:: 6

ingredients

1 ¹⁄₂ cups prepared enchilada sauce
2 (14 1/2 ounce) cans chopped tomatoes, with seasonings (your choice)
2 (15 ounce) cans pinto beans or (15 ounce) cans kidney beans with juice
2 celery ribs, chopped
1 onion, diced
1 -2 teaspoon chili powder
1 teaspoon ground cumin
1 ¹⁄₂ lbs skinless chicken thighs (or legs, breast, your choice)
shredded cheddar cheese
sour cream

directions

Use a 6-quart slow cooker.
Pour the enchilada sauce and tomatoes into the bottom of the stoneware insert.
Add the beans, celery, onion, and spices; stir to combine.
Place the chicken on top.
Cover and cook on LOW for 7-8 hours, or until the flavors have combined.
If your chicken has bones, fish the bones out before serving.
Serve with cheddar cheese and a dollop of sour cream on top.

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Reviews

Very tasty! 1.5 lbs chicken was one thigh and one leg quarter of a big roaster. Highly recommend enchildada sauce 109685, which was in the freezer. Used garden tomatoes and cook the beans myself (1/2 pound), so had to add 4 tsp of salt. Excellent and just what I was trying to make!

deb12