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Slow-Cooker Cheesy Chicken Enchilada Chili

(1 review)
Slow-Cooker Cheesy Chicken Enchilada Chili
  • Prep Time 10 min
  • Total Time 4 hr 10 min
  • Servings 4
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It’s a little bit enchilada, a little bit chili and a whole lot of yummy!

Ingredients

1
package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
1
can (15.2 oz) whole kernel sweet corn, drained, rinsed
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (10 oz) Old El Paso™ mild enchilada sauce
2
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
Chopped green onions and sour cream, if desired
4
cups tortilla chips

Directions

  • 1 Spray 4-quart slow cooker with cooking spray. In slow cooker, mix chicken, corn, beans, enchilada sauce and taco seasoning mix. Cover and cook on Low heat setting 8 hours or High heat setting 4 hours.
  • 2 Stir in 1 cup of the cheese. Top with green onions and sour cream. Top with remaining cheese; serve with tortilla chips.
Tips  

Try 4-cheese Mexican shredded cheese blend instead of the Colby-Monterey Jack.

Make nachos! Use a slotted spoon to top the chips with the chili. Instead of stirring in cheese, sprinkle it all on top at the end.

Gone for more than 8 hours? Try this recipe overnight! Check out our tip sheet for more slow-cooker secrets.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
710
(
Calories from Fat
300
)
Daily Value
Total Fat
33g
51%
(
Saturated Fat
14g
71%
,
Trans Fat
1/2g
)
Cholesterol
190mg
63%
Sodium
1640mg
68%
Potassium
450mg
13%
Total Carbohydrate
52g
17%
(
Dietary Fiber
6g
25%
,
Sugars
3g
)
Protein
51g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
45%
45%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 4 Lean Meat; 2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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