Spokane doesn't believe in Snow Days but it should be one...and they are already forecasting 4-8 inches of snow by morning! I love the snow...as long as I can stay home and watch it from the warmth of my living room. It really is beautiful up here.
If you like MEXICAN - CHICKEN and CHILI you will need to copy down this recipe...we made this last for dinner and it was awesome! Well the kids didn't think so but Stuart and I really liked it. It was even better this afternoon for lunch. You will notice that the recipe DOES NOT call for jalapenos...I needed to add those to mine because the spicier the better...Stuart would have to pass on those ;)
Mexican Chicken Chili
1 3/4 lb boneless, skinless chicken thighs
1 med. onion, chopped (1/2 cup)
2 cans (14.5 oz. each) stewed tomatoes w/garlic & onion, undrained
2 cans (15 oz. each) Pinto Beans, undrained
1 can (10oz.) Enchilada Sauce
2 t chili powder
1 t cumin
1 cup scoop-shaped corn chips, if desired
2 T chopped fresh cilantro, if desired.
1. Spray slow cooker with cooking spray. In cooker, mix all ingredients except sour cream and cilantro.
2. Cover; cook on low heat setting 7-8 hours.
3. Stir mixture to break up chicken. Top each serving with corn chips, sour cream and cilantro. ENJOY!
Now to some projects...
I am having too much fun playing with they lines from Scrappin' Sports and More...there's definitely not enough hours in the day to create.