I love recipes that encompass many of my favorite things, like Mexican flavors, comforting chili and using my crock pot. This chili is full of flavor and easy to make, plus it makes the whole house smell like yum as it cooks away all day. The perfect meal for a crisp fall night, especially a busy weeknight, since you can toss everything in the crock pot in the morning and have dinner on the table quickly in the evening.
It was one of those weeks of cold, rainy weather recently, and I knew chili would be on the menu a for a few nights. So I turned to my favorite crock pot recipe site, Crock Pot 365, where Stephanie had a bevy of options. This particular recipe had ours names all over it with the lovely Mexican influence. You can adjust the intensity of the heat depending on the level of enchilada sauce and chili powder you use, as well as the flavor of diced tomatoes you include. I used mild sauce, a medium heat chili powder and tomatoes with green chiles. Then top it with your favorite fixings, like shredded cheese and sour cream. All of this combined with the smoky cumin made a perfect chili to warm us up from the inside out.
Chicken Enchilada Chili
Ingredients
29 ounces diced tomatoes with green chiles
10 ounces enchilada sauce
29 ounces pinto beans, undrained
2 celery stalks, chopped
1 onion, chopped
2 teaspoons chili powder
1 teaspoon cumin
1 1/2 pounds boneless chicken breasts
Add diced tomatoes and enchilada sauce to the bottom of a 6-quart crock pot.
Add beans, celery, onion, chili powder and cumin, then stir to combine.
Place chicken over top.
Cover and cook on low for 7-8 hours. Remove chicken and shred, then return to crock and stir to combine.
Serve up with your favorite toppings like sour cream and shredded cheese.
Makes about 6-8 servings.
Happy Baking,
The Cookie Princess
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