Monday, November 27, 2023

# chicken # Chicken Enchilada Chili

Crockpot Monday: Chicken Enchilada Chili

Chicken Enchilada Chili:


1.5 pounds chicken (boneless & skinless)
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 


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. 

If you like what you've read here, please share it with others using these buttons:

No comments:

Follow Us @lifewithkatie