Soups, Stews & Chilies - (Page 72)

classic chilies Slow Cooker Chicken Enchilada Chili Prep Time: 10 Minutes Start to Finish: 7 Hours 10 Minutes Servings: 6 (12⁄3 cups each) Nutrition Information Per Serving: 1 ServINg: Calories 370 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4g); Cholesterol 65mg; Sodium 1690mg; Total Carbohydrate 38g (Dietary Fiber 8g); Protein 30g 1¼ lb boneless skinless chicken thighs 1 medium onion, chopped (½ cup) 1 medium yellow or green bell pepper, chopped (1 cup) 2 cans (14.5 oz each) Mexican-style stewed tomatoes, undrained 2 cans (15 to 16 oz each) chili beans in sauce, undrained 1 can (10 oz) Old El Paso® enchilada sauce 1 ⁄3 cup sour cream 2 tablespoons chopped fresh cilantro 1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except sour cream and cilantro. 2. Cover; cook on Low heat setting 7 to 8 hours. 3. Stir mixture to break up chicken. Top each serving with sour cream and cilantro. Tips » SuBStItutIoN Regular stewed tomatoes, along with some chopped onion and a dash of garlic powder or finely chopped fresh garlic, can be used in place of the flavored stewed tomatoes. SuCCeSS HINt Lifting the lid of your slow cooker can add up to 20 minutes of cooking time. Instead, spin the lid to clear it of condensation so you can check the food. 72 Betty Crocker Soups, Stews & Chilies

Table of Contents for the Digital Edition of Soups, Stews & Chilies

Cover
“Souper” Soup Toppers
Get Garnished
Simple Soups
Satisfying Stews
Classic Chilies
Bountiful Breads
Nutrition and Recipe Testing Guidelines
Index

Soups, Stews & Chilies