Wednesday, January 19, 2011

CrockPot Chicken Enchilada Chili


  • 4 boneless, skinless chicken breasts
  • 1 large can of red enchilada sauce
  • 1/2 yellow onion, chopped
  • 1 T cilantro, chopped
  • 1 chipotle chile in adobo
  • 2 cans of pinto beans, rinsed
  • 8 oz Velveeta


Place the first 5 ingredients in the crockpot and cook for 7-9 hours on low for defrosted chicken, or 4-6 hours on high for frozen, until the chicken can be shredded with a fork. Add the beans and Velveeta, cook on low for one more hour. Serve over rice, if desired, and garnish with tortilla chips & cilantro.

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