Ingredients
Ingredients
11/2 cups prepared enchilada sauce (read labels carefully if
avoiding gluten)
2 (14.5-ounce) cans tomatoes with seasoning (your choice: I had
garlic and olive oil on hand)
2 (15-ounce) cans pinto or kidney beans with juice (or 1 cup dry
pinto beans, soaked overnight)
2 celery stalks, chopped
1 onion, diced, or 1 tablespoon dried minced onion flakes
1 to 2 teaspoons chili powder
1 teaspoon ground cumin
11/2 pounds chicken (thighs, legs, breasts-your choice)
shredded cheddar cheese and sour cream for serving (optional)
Preparation
Add all ingredients and cook.
