What's Cooking? Wednesdays: Chicken Enchilada Chili Recipe

It's Wednesday which means it's time to see what's cooking!

This week I have the best, and pretty easy recipe for you all. As the temps are dropping, this one is sure to warm up the tummy and make you smile!

Crock Pot Chicken Enchilada Chili, courtesy of A Year of Slow Cooking

What You Need:

-1.5 lb. chicken breast
-2 cans of kidney beans (we did reduced sodium)
-2 cans diced tomatoes w/ seasoning (we did garlic and onion flavored)
-2 celery stalks, chopped
-1 yellow onion, cut/chopped
-1 1/2 cups enchilada sauce (we used 2 cans)
-1-2 tsp chili powder (depending on how much kick you want)
-1 tsp cumin

What You Do: (it's SO easy)

1. Using a 6 qt crock pot, add in the enchilada sauce, and canned tomatoes into the crock pot.  Then add the onions, beans, spices and celery. Stir it up and place the chicken on top. 

Cook on LOW for 7-8 hours (we did 8 and it was great). Try and make it to the 8 hour mark when your house smells SO mouth-wateringly delicious! It's hard!

this was after it had cooked for about 7 hours)

2. When it's close to being done, shred the chicken with a fork. When it's done cooking, serve it up in a bowl . 

Top with whatever toppings you'd like. We did sour cream and Mexican cheese and it was delicious! 

It wasn't as spicy as I had anticipated it being, but it was perfect. The chili was hearty, had a great flavor to it, which wasn't as strong in the Mexican flavor department as I'd thought, but still had a unique chili flavor. We absolutely LOVED this dish and will be making it again for sure!

Link up below and share what you've been cooking, or wanting to cook, lately!