Yes, it has a long ingredient list but it’s mainly just opening cans. This Chicken Enchilada Chili is actually easy to make and tastes wonderful.
- 2 tablespoons butter
- 1-1/2 pounds boneless skinless chicken breast, cut into ½-inch pieces
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 tablespoon minced garlic
- 1 (32-ounce) carton chicken broth
- 2 (15-ounce) cans green enchilada sauce (1)
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies, drained
- 2 tablespoons ground cumin
- 1 tablespoon chili powder (2)
- ½ teaspoon ground coriander
- 1 (8-ounce) package shredded Monterey Jack cheese
- 1 cup sour cream
- Garnish: sliced green onion
In a large Dutch oven, melt butter over medium heat. Add chicken and next 3 ingredients; cook, stirring occasionally, for 8 to 10 minutes or until chicken is browned and cooked through. Stir in broth and next 8 ingredients. Bring to a boil, reduce heat and simmer 30 minutes. (3)
Gradually add cheese, stirring until melted. Add sour cream, stirring until melted. Garnish with green onion, if desired.
(1) I couldn’t find green enchilada sauce so I just got red.
(2) I used half the amount of chili powder because we don’t like things too hot.
(3) I wouldn’t hesitate to make this in my slow cooker. You’d probably want to cook the chicken, onion, pepper and garlic first and then put everything in the cooker for about 4 hours on low.
from Cooking with Paula Deen Magazine, January/February 2014