Monday, we made a very nice batch o’ black beans with no overnight soaking required.
Tuesday, we pulled together a pretty quick, and also tasty enchilada sauce.
Today, we’re gonna bring ’em both together to make a slow cooker chicken enchilada chili; ready in about four hours if you’re slow cookin’ on the high setting. I added a small diced sweet potato and some chopped sweet onion to the original recipe from the nice folk at Pillsbury, and think it a job well done.
•14 oz chicken breast tenders
•1 can (11 oz) corn, drained and rinsed
•2 cups black beans, drained and rinsed
•1 small sweet potato, peeled and diced (about 2 cups)
•1 cup water
•1 cup diced onion
•1-1/4 cup enchilada sauce
•2 tbsp taco seasoning
•2 cups shredded cheese
Combine the chicken, corn, black beans, sweet potato, and onion together in a slow cooker; then stir in the enchilada sauce, water, and taco seasoning.
Cover and cook on low for eight hours, or on high for four hours; until the chicken is cooked through and the sweet potato chunks are tender.
Stir in one cup of the shredded cheese, cover, and cook for another 30 minutes or so.
Serve with crushed tortilla chips, sour cream, chopped scallions, and additional cheese, if you like.
Good the first night, but, as always…
quite a bit better the next day.