Mark and I attend a Bible study on Sunday evenings on Max Lucado's series - Fearless. The study is a 6-week series, and tomorrow night (a night later than planned) is our final evening. At our last study, we decided to do a "soup night", and meet a little earlier at 6pm.
I was thinking through soup recipes I had in store oO(chicken tortilla, chili, potato, creamy butternut squash), but decided to try a new one: Chicken Enchilada!
I scoured my recipe box and all my recipe books looking for the recipe I had misplaced, and came up short. So I went to the web, and upon my first google search came across a recipe with the exact same ingredients that I recalled, so I went with it. Thank you Stephanie O'Dea of CrockPot365 blog for this great recipe!
disclaimer: I apologize in advance that I didn't take any pictures of this recipe, but hey - give a girl a break - I had to send in my lens for repair, so all I have is my super close-up 55-200mm lens, and it's tough to get good shots up close from so far away.
This was one of the easier recipes I've made with shredded chicken, so I was pretty stoked about that! Basically, I just threw all the ingredients in the crockpot and stirred them together.
Ingredients:
1 lg can enchilada sauce
1 lg can kidney beans, drained and rinsed
1 lg can diced tomatoes
2 stalks celery, chopped
1 medium onion, diced
2 tsp chili powder (or more)
1 tsp cumin
2 lg chicken breasts, poached (a.k.a. boiled) for 20 minutes with bay leaves
I'll have to comment on how it turned out, but for now, it's sitting in my crockpot liner in the fridge. But wowza does it smell good even now, and looks delicious!
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