Chicken
Enchilada Chili:
Ingredients:
1.5 cups prepared enchilada sauce
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning
2 (15 oz) cans pinto or kidney beans, undrained
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin
Directions:
Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart crockpot. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.
Cover and cook on low for 7-8 hours.
Serve with shredded cheddar cheese and a dollop of sour cream, if desired.
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