Chicken Enchilada Chili

3 chicken breasts, eventually shredded
1 onion chopped to bite size
1 can green enchilada sauce
1 can pinto beans
1 can black beans
1 can petite diced tomato
1 can diced tomato with chiles
1 can diced chiles
1 cup uncooked rice
lime juice
garlic salt
taco seasoning

Add sauce, seasonings & juice, onion, canned goods to crock and stir well. Add in chicken breasts. Cover and put on high for 4 hours. Pull chicken out, shred it, and stir it back in along with the cup of rice. Recover and leave on low for 30 more minutes or until rice is tender. Serve with shredded cheese and/or tortilla chips.

This is my version- taken from the original idea of The Crock Pot Lady 🙂

❤ Joanna Schaper


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s