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Ingredients
  • 1 ½ pounds chicken (boneless & skinless, OR fish out the bones and skin after about 4 hours)
  • 1 ½ cups prepared enchilada sauce (read labels carefully if avoiding gluten)
  • 2 chopped celery stalks
  • 2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)
  • 2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
  • 1 onion, diced (or 1 tablespoon dried, minced onion flakes)
  • 1 to 2 teaspoons chili powder
  • 1 teaspoon cumin
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