Saturday, January 11, 2014

Crock Pot Enchilada Chicken Chili

We eat a lot of Mexican inspired meals in our house.  Enchiladas and Chili are favorite go-to meals when we're in the mood for something spicy.  So, I was really glad to come across a recipe combining our two favorites!

I was even more happy to have all of the ingredients on hand for this one.  In fact, I used up the last of our enchilada sauce, canned beans and chipotles.  I'll have to be sure to add them to my shopping list because I'll be making this recipe again!

Enchilada Chicken Chili 
     adapted from: A Year of Slowcooking

  • 1 lb. boneless/skinless chicken breast, frozen 
  • 28 oz. can enchilada sauce 
  • 28 oz. can diced tomatoes
  • 2 celery stalks, chopped
  • 1 bell pepper (I used orange), diced 
  • 1 onion, diced 
  • 1 chipotle pepper + 1/2 tsp. adobo sauce, chopped
  • 2 tsp. chili powder
  • 1 tsp. cumin 
  • 1 can black beans, rinsed and drained 
  • 1 can cannellini beans, rinsed and drained 
  • cooked rice (optional) 
  • shredded cheese (optional) 
  • sour cream (optional) 
  • In your crock pot insert, combine the enchilada sauce, veggetables and spices.  
  • Stir in the beans, then add in the frozen chicken.  
  • Cover and cook on low for 8 hours.  
  • Remove chicken and shred.  
  • Return the chicken to the crock pot, and allow to cook for another hour on low.
  • Serve over rice and top with shredded cheese and sour cream (optional).  

  • So easy!  I really can t get over how easy this recipe is to prepare!  I actually did the prepping for this recipe while I had another night's dinner cooking on the stove.  I added everything to the crock pot, then put in the fridge until I was ready for bed, then I allowed it to cook overnight while I slept!  
  • This makes a lot, especially if you serve this over rice.  I didn't measure out serving sizes but would guess 6-8 servings (if paired with rice).  
  • Next time, I think I will toss in a can of diced chilis and maybe a cup or so of corn.  

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