Typical cold wet Saturday in January and I woke up in a cooking mood. I bought several pounds of chicken on sale this wek so I am trying to figure out how many meals I can cook and get out of the way for the week. Have a batch of boneless chicken breasts in a lemon vinegarette marinade and thinking about making chicken stock. Saw an interesting cooking segment on GMA this week. It looks super easy and a perfect way to introduce my daughter to cooking in a crockpot. Here's what we came up with.
Chicken Enchilada Chili
2 large (28 oz.) cans of crushed tomatoes
1 large envelope of enchilada seasoning
2 tsp. chili
1 tsp. cumin
1 cup chopped onion
1 cup chopped celery
2 cans (14-15 oz.) pinto beans (can use 1 c. dried)
4 chicken breasts (or whatever you had on hand)
Just layer everything in pot, cover and cook. We cooked it today on high for about 4 hours, if you want to set it in the morning, you would want to set it on low and cook for 6 hours. We are serving with grated monterey jack, sliced black olives and little sour cream.
Recipe is really open for variations, can make it all from the pantry or add jalapenos or cheese the last half hour of cooking. Good with corn bread or tortillas.
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