Chicken Enchilada Chili (PAR)
- Number of Servings: 6
Ingredients
1 1/2 pounds chicken (boneless & skinless, OR fish out the bones and skin after about 4 hours)1 1/2 cups prepared enchilada sauce (read labels carefully if avoiding gluten)2 chopped celery stalks2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand) 2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)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 slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.
Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones. I then stirred the chicken back into the pot.
Serve with shredded cheddar cheese and a dollop of sour cream, if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user PARWARP11.
Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones. I then stirred the chicken back into the pot.
Serve with shredded cheddar cheese and a dollop of sour cream, if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user PARWARP11.
Nutritional Info Amount Per Serving
- Calories: 328.1
- Total Fat: 3.6 g
- Cholesterol: 75.0 mg
- Sodium: 1,064.3 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 10.7 g
- Protein: 37.7 g
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