__________________________________________________________________________________
Chicken Enchilada Chilli -
Prep Time: 10 minutes Start to Finish: 7 hours 10 minutes 6 Servings
- 1 1/4lb boneless skinless chicken thighs
- 1 medium onion, chopped (1/2 cup)
- 1 medium yellow or green bell pepper, chopped (1 cup)
- 2 cans (14.5oz each) stewed tomatoes with garlic and onion, undrained
- 2 cans (15-16oz each) chilli beans in sauce, undrained
- 1 can (10oz) enchilada sauce
- Sour cream
- 2 tablespoons chopped fresh cilantro
1 - Spray 4-5 quart slow cooker with cooking spray. In cooker, mix all ingredients except sour cream and cilantro.
2 - Cover and cook on LOW heat setting 7-8 hours.
3 - Stir mixture to break up chicken. Top each serving with cilantro and sour cream.
___________________________________________________________________________________
I used chicken breasts instead of thighs. The recipe doesn't require that you cut up the chicken, but I cut mine in cubes before putting it in the crock pot. If I ever make it again, I will try to shred the chicken; I think it would be better that way. I also skipped out on the cilantro and topped mine with shredded cheddar cheese and sour cream. This turned out really yummy, and there was enough flavor in the ingredients that I didn't even need to add a single seasoning to it. Doesn't get much easier than that!