Chicken Enchilada Chili

Submitted by KeithsKelly

"Ran across this recipe the other day in an old cookbook I have. I put it in the crockpot this morning and I'm posting it here so that I can get the nutritional info. I hope my crew enjoys it, and I hope you do too!!!"

 

• Ready In: 4hrs 5mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts
• 2 (10 1/2 ounce) cans enchilada sauce, pick your own heat level
• 2 (15 ounce) cans kidney beans, undrained
• 1 medium onion, diced
• 1 cup celery, diced
• 1 green pepper, diced
• 2 (15 ounce) cans diced tomatoes
• 2 teaspoons chili powder
• 1 teaspoon cumin
• salt and pepper

directions

1. Get out a large crockpot.
2. Dice onion, celery, and green pepper. Set aside for just a minute or two!
3. Pour enchilada sauce, beans and tomatos in crockpot. Add spices and diced veggies. Give it a stir!
4. Layer uncooked chicken breasts on top of mixture in crockpot, and season them with a little salt and pepper.
5. Put the lid on and turn the crockpot on --
6. Cook on low for 7-8 hours, or on high for 4 hours or so.
7. Pull the chicken pieces out of the crockpot and pull them apart a little bit if they didn't fall apart enough on their own. Add them back into the crockpot and give it a stir.
8. Ladle into bowls and top with a dollap of sour cream and baked Tostitos if you'd like!
9. Now EAT!