Chili, White

0 Review(s)
Ethnicity
None  
Base Type
Poultry  
Course
Entree  
Preparation Time
0 Minutes  
Difficulty
Easy  
Serving Size
Refresh / Double it
Comments
Good for cold weather. Freezes well, but chicken will shred  
Source
Mom McGuire
 
Source Description
 
Last Modified
2010-01-03  
User
Joyce McGuire



Ingredients
                
4 ea
chicken breast

16 oz
shredded monterey jack cheese

12 oz
Pace brand bottled salsa

12 oz
medium enchilada sauce

2 cn
with juice Great Northern Beans

4 oz
or to taste green chili, mild

1 ea
diced onion, white

1 1/2 t
cumin


Directions
Boil, de-bone and dice chicken.  Save two cups of broth.

Put broth and diced chicken into a crock pot. Add remaining ingredients.  Cook on low for 8 or more hours.

Can be served with sour cream, onions, or fried tortilla strips.

Sauce, Enchilada (optional)
Ingredients
3 T
chili powder

3 T
flour

1 t
cocoa powder

2 clv
garlic

3 c
water

8 oz
tomato sauce

1 t
oregano


Directions
Combine dry ingredients in medium pan.  Stirring well, slowly add enough water to make a thin paste. Add remaining water.  Cook over medium heat until mixture thickens, stirring often.  Stir in tomato sauce.