October 14, 2010

Chicken Enchilada Chili Recipe

If you’re like me, then several of your recipes are simply inspirations from things you have read or from other recipes. Such is the case with this chicken enchilada chili. Last week, I was visiting 5 Dollar Dinners and came across Erin’s recipe for this dish. It sounded good and definitely worth trying. I decided to modify it according to my family’s taste. Also, my husband and I enjoy having leftover chili and soups to use for lunches so I wanted to make the recipe go further.

Ingredients:

  • 1 cup of homemade or store bought beef broth (.25, super double coupon sale)
  • 1 6 oz can of tomato paste  (.39)
  • 3 tbsp of taco seasoning  (.15, on sale plus coupon)
  • 1 tbsp of chili powder (.05)
  • 1/2 diced onion (.10)
  • 1 tbsp minced garlic (.10)
  • 1 15 oz can of red kidney beans, drained (.69)
  • 2 15 oz cans of black beans, drained (1.38)
  • 1 12 can of tomatoes with green chilies (.35, one sale and used .50 coupon)
  • 1 15 oz can crushed tomatoes (.55, stockpile price)
  • 3-4 cups of cooked and shredded chicken from the freezer (.50, on sale for .19/lb)

Optional Toppings:

  • sour cream (.75)
  • 1 cup shredded cheese (.20, buy 1 get 1 free plus coupon)
  • tortilla chips (1.00)

Instructions:

  1. In a large 5 quart pot, wisk together the beef broth, tomato paste, and about 6 oz (one tomato paste can) of water.  Add diced onions and minced garlic.  Stir in taco seasoning and chili powder.
  2. Add 2 cans of black beans, 1 can of kidney beans, 1 can tomatoes with green chilies, and 1 can of crushed tomatoes (I just put my diced tomatoes in the food processor).  Stir and allow to simmer for 10-15 minutes.
  3. Add cooked chicken. Cover, and simmer for 15-25 minutes, stirring occasionally, until warm throughout.
  4. Serve with shredded cheese, sour cream, and tortilla chips.

Other thoughts:

The total cost of this dish was around $6.50, but we ate it for a few days which helped us to save money on work lunches.  This dish made about 9-10 bowls of chili.
When I make this dish again, I will probably add one can of drained corn.
You can use less chicken. I made ours with a lot of chicken and it was so good.
When I make this recipe again, I hope to freeze some into lunch portions.
We enjoyed this recipe and it will definitely go in my recipe book to use during these upcoming months.


Karen

Comments

2 Responses to “Chicken Enchilada Chili Recipe”
  1. 1
    Erin says:

    So glad you enjoyed it Karen!!! It’s a keeper recipe for us too :)

    Erin

  2. 2
    MeatHub Inc. says:

    This chili recipe looks excellent! I’ll bet it’s good even if you sub beef for chicken :D

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