Amy's Chicken Enchilada Chili

Ingredients for Chili:

·           3 boneless & skinless chicken breast (approximately 1.5 lbs)

·           1 1/2 cups enchilada sauce or approx 2 small cans from grocery store (I make my own)

·           1 (28 oz) can of Red Gold diced tomatoes (these are Gluten Free)** 

·           1 (28 oz) can of pinto 1 (15 oz) can of kidney beans, undrained***

·           1 large onion, diced

·           1-2 cloves of garlic, chopped

·           1-2 teaspoons chili powder

·           1 teaspoon cumin

Directions:

Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, onion, garlic, and spices. Stir to combine. Place chicken breasts on top. Cover and cook on low for 7-8 hours, or until flavors have combined.  Once finished, shred chicken with a fork.

Serve with shredded cheddar or mexican cheese and a dollop of light sour cream, if desired.  It's also fantastic with sliced avocado.