Wednesday, January 12, 2011

I Want To Make This So Bad

I was watching GMA today.

Thank you Weather Bomb from the day off.

They made a Chicken Enchilada Chili that just about made me want to dive into the TV to get a sample.

Here's the recipe from the website.


  • 11/2 cups prepared enchilada sauce (read labels carefully if avoiding gluten)

  • 2 (14.5-ounce) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)

  • 2 (15-ounce) cans pinto or kidney beans with juice (or 1 cup dry pinto beans, soaked overnight)

  • 2 celery stalks, chopped

  • 1 onion, diced, or 1 tablespoon dried minced onion flakes

  • 1 to 2 teaspoons chili powder

  • 1 teaspoon ground cumin

  • 11/2 pounds chicken (thighs, legs, breasts—your choice)

  • shredded cheddar cheese and sour cream for serving (optional)

  • Cooking Directions

    Use a 6-quart slow cooker. Pour the enchilada sauce and tomatoes into the bottom of the removable stoneware insert. Add the beans, celery, onion, and spices, and stir to combine. Place the chicken on top.
    Cover and cook on low for 7 to 8 hours, or until the flavors have combined. If you are using dry beans, you may need to cook longer to fully soften the beans. If your chicken has bones, fish the bones out before serving. Serve with shredded cheddar cheese and a dollop of sour cream, if desired.

    I think I'm going to try this one out soon

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