TEX MEX STEW

I had such good luck with throwing together the Tomato Bean Soup that I’d try another round with different ingredients and was not disappointed!  Tonight’s offering I made with chicken, but it could easily be made with stew meat, cubed pork or chili grind beef.

TEX MEX STEW
2-4 chicken breasts (or meat of choice)
10 ounce green enchilada sauce
10 ounce Rotel original tomatoes and green chiles
1 large onion, chopped large
2 large celery ribs, chopped
1 cup baby carrots
1/3 cup white wine
1 package Taco Bell Seasoning (1/8 cup homemade)
2 cups egg noodles

  • Whisk together the wine, enchilada sauce and seasoning.
  • Spray crock-pot with non-stick spray.
  • Place meat in bottom topped by chopped veggies.
  • Pour sauce over.
  • Cook 4-6 hours on low. I started with frozen chicken breasts so did the first 2 hours on high and then 3 hours on low. During the last hour I added egg noodles.

I also found some locally made tortillas that are half flour and half corn that are excellent accompaniment for this stew.

Your email address will not be published. Required fields are marked *