Chicken Enchilada Chili

By kjs1010

Ingredients

• 1 1/4 # boneless, skinless chicken thighs
• 1 medium onion, chopped (1/2 cup)
• 1 medium yellow or green bell pepper, chopped (1 cup)
• 2 cans (14.5 oz each) stewed tomatoes with garlic and onion, undrained. If you can't find these in the store use regular stewed tomatoes and add a dash or two of garlic powder and onion powder
• 2 cans (15-16 oz each) chili beans in sauce, undrained
• 1 can (10 oz) enchilada sauce
• 1/3 cup sour cream
• 2 Tbs chopped fresh cilantro

Details

Servings 6

Preparation

Step 1

Spray 4-5 quart slow cooker with cooking spray. Mix all ingredients except sour cream and cilantro in cooker.

Cover and cook on low heat setting 7-8 hours.

Stir mixture to break up chicken. Top each serving with sour cream and cilantro.

Makes 6 servings about 1 2/3 cup each.

Freeze extra chili in single serving containers. Thaw, then heat in the microwave on high for 4-5 minutes, stirring once or twice, until hot.