Chicken Enchilada Chili
A Spicy Twist on a Chicken Dish
Stephanie O'Dean knows how to make dinner easy. Here's what she though about this recipe:
Oh, I LOVED this chili! And I loved it even more that Adam and the kids loved it, and that the baby doesn't seem to mind when I eat beans. I made an afternoon snack of nachos with some of the leftovers. Divine. This is such a fun twist on traditional chili, and I absolutely adored every last drop. There is definitely a bit of heat in the sauce—if your family doesn't like much heat, start with 1 teaspoon chili powder. You can always add more later. Like many soups, stews, and chilis, the leftovers are even better than the original!
Use a 6-quart slow cooker. Pour the enchilada sauce and tomatoes into the bottom of the removable stoneware insert. Add the beans, celery, onion, and spices, and stir to combine. Place the chicken on top.
Cover and cook on low for 7 to 8 hours, or until the flavors have combined. If you are using dry beans, you may need to cook longer to fully soften the beans. If your chicken has bones, fish the bones out before serving. Serve with shredded cheddar cheese and a dollop of sour cream, if desired.
This recipe was styled by chef Karen Pickus for Good Morning America.