Chicken Enchilada Chili with Corn Spoon Bread

We had another snowstorm yesterday, so this felt like a very appropriate dinner option. It was pretty good. Not my favorite chili, but definitely not bad. The spoon bread also wasn't my favorite, but Jonathan really liked it. Of course, it had two of his favorite things -- corn and milk -- so it was hard to go wrong there.

Chicken Enchilada Chili
Courtesy of Stephanie O'Dea



1 1/2 cups prepared enchilada sauce
2 (14.5-ounce) cans tomatoes with seasoning
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
1 1/2 pounds chicken (thighs, legs, breasts - your choice)
Shredded cheddar cheese and sour cream for serving (optional)

Use a 6-quart slow cooker. Pour the enchilada sauce and tomatoes into the bottom of the removable stoneware insert. Add the beans, celery, onion, and spices, and stir to combine. Place the chicken on top.

Cover and cook on low for 7 to 8 hours, or until the flavors have combined. If you are using dry beans, you may need to cook longer to fully soften the beans. If your chicken has bones, fish the bones out before serving. Serve with shredded cheddar cheese and a dollop of sour cream, if desired.

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Corn Spoon Bread
Courtesy of Real Simple



3 cups whole milk
2 cups fresh corn kernels or one 10-ounce package frozen corn, thawed
3/4 cup finely ground cornmeal
2 tablespoons unsalted butter, plus more for the dish
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten

Heat oven to 350°F.

In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.

In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs.

Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.