Inspired by a friend, I’ve decided to start my own somewhat weekly tradition for the winter. For a while now, hubby and I have been bored of eating the same dinners all the time, and I’ve been really wanting to break out of that rut. I’ve also been wanting to learn how to use my crockpot better, so I figured that it’s perfect timing since chillier days are coming…it’ll be nice to have hot dinners ready when we get home, and to make things that are conducive to heating up the next day. My plan is to do this throughout the majority of winter, so I should have several new meals by the end!
So, on to this week’s recipe: Chicken Enchilada Chili.
Ingredients:
- 1 and 1/4 pounds boneless, skinless chicken tenders, cut into strips
- 1/2 large onion, chopped
- 1 yellow bell pepper, chopped
- 2 cans (14.5 oz) stewed tomatoes, undrained
- 2 cans (15oz) chili beans in sauce, undrained
- 1 can (10oz) enchilada sauce
- 1 clove minced garlic
- sour cream (optional)
Directions:
Chop up the yellow pepper and the 1/2 onion.
Mix all the ingredients together in the slow-cooker.
The key ingredient is the enchilada sauce. Of course, you can make your own, but this stuff is great if you’re pressed for time.
Cover, and then set the slow-cooker to cook for 8 hours. It’ll look like this when it’s done:
Yum!
I also whipped up these to go along with it: Cheese-Garlic biscuits. Thanks, Betty!
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