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
sour cream
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.
3 comments:
I'll have to try that recipe on Dad!
oooh that looks really good... I am going to have to give that one a try :)
Love all of your new projects Reneé!!! You are off to a super start to the new year!
HMMM Renee' that looks way to good!!! I love the LO's - I am really missing being creative :)
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