This is very similar to "traditional" chili - but with a TWIST!
(albeit, a "safe/non-weird" twist).
This was great!
Hubby loved it.
I loved it.
Definitely a keeper.
I purchased the cookbook "More Make it Fast, Cook It Slow."
It's costs me a whole whopping $6.
Love a good deal.
I am kind of picky with cookbooks, because, so often I look through them a think, "Would I actually make this stuff?"
With this book, the answer is, considering the majority, "Yes."
First recipe from this book=SUCCESS!
And to be honest, the rest sound awesome.
Here's the Chicken Enchilada Chili Recipe (as written)
- 1 1/2 cups prepared Enchilada Sauce (I used Red Sauce)
- 2 (14.5 oz) cans of Tomatoes with Seasoning (I used 1 Garlic & Onion and 1 Spicy Red Pepper)
- 2 (15 oz) cans of pinto or kideny beans with juice (or 1 cup dry pinto beans, soaked overnight)
- 2 celery stalks, chopped
- 1 onion diced, or 1 Tbs dried onion flakes (I have an onion-hating hubby, so, I used onion powder)
- 1-2 tsp of chili powder
- 1 tsp cumin
- 1 1/2 lbs chicken
- shredded cheddar cheese and sour cream for serving (optional)
- Use a 6-quart slow cooker. Pour enchilada sauce & tomatoes in bottom of stoneware insert.
- Add beans, celery, onion, and spices. Stir to combine.
- Place chicken on top (whole, I shredded the chicken after it was completely cooked)
- Cover and cook for 7-8 hours on low (I did 6 hours).
- Top with cheese and sour cream if desired.
* If you chicken has bones, fish the bones out after cooking and before serving.