Chicken Enchilada Chili
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| source: http://www.sweetbabymedia.com/recipes/allbynumber4/018175.shtml |
| servings: 6 servings (1 1/3 cups each) |
| category: chili |
| special: crock pot |
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| 1-1/4 lb. | boneless, skinless chicken thighs |
| 1 medium | onion, chopped (1/2 cup) |
| 1 medium | yellow or green bell pepper, chopped (1 cup) |
| 2 can | (14.5 ounces each) stewed tomatoes with garlic and onion, undrained |
| 2 can | (15 to 16 ounces each) chili beans in sauce, undrained |
| 1 can | (10 ounces) enchilada sauce |
| 1/3 cup | sour cream |
| 2 Tbsp | chopped fresh cilantro |
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| spray 4 to 5 quart slow cooker with cooking spray. mix all |
| ingredients except sour cream and cilantro in cooker. |
| cover and cook on low heat setting 7 to 8 hours. |
| stir mixture to break up chicken. top each serving with sour cream |
| and cilantro. |
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| maureen |
| http://groups.yahoo.com/group/sbmrecipes/ |
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| (ID: 4215) Mirror: rec.food.recipes: Tue, Dec 28, 2004 |