Friday, April 14, 2017

chicken enchilada chili... 8 hours

the goods:

2 boneless, skinless chicken breasts
2 cups red enchilada sauce
1 cup green enchilada sauce
1 can (23 ounces) cream of chicken soup
1 cup milk
1 can (10 ounces) Rotel tomatoes with green chiles
2 tablespoons chili powder
1 teaspoon paprika
1 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) corn
1 cup shredded cheddar cheese
1/2 cup sour cream
shredded monterey jack cheese, sour cream, cilantro, and tortilla strips, for serving

 In the bowl of a slow cooker, combine chicken breasts, and both enchilada sauces. Cook for 7 hours on low or 3 hours on high until chicken is cooked through and will shred into the sauce.
Add the cream of chicken soup, milk, Rotel, chili powder, paprika, salt, black beans, corn, and cheese and continue to cook on low for 1 more hour. Whisk in sour cream and turn off heat. Ladle into bowls and top with cheese, sour cream, cilantro, and tortilla strips.

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