Chicken Enchilada Chilli

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4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 276.3
  • Total Fat: 3.6 g
  • Cholesterol: 65.7 mg
  • Sodium: 1,106.9 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 8.3 g
  • Protein: 34.2 g

View full nutritional breakdown of Chicken Enchilada Chilli calories by ingredient
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Submitted by: SPARKVAMPY2012

Introduction

Crockpot meal. Let your crockpot do the cooking Crockpot meal. Let your crockpot do the cooking
Number of Servings: 6

Ingredients

    2 (14.5 oz cans)Hunt's Crushed Tomatoes w/Basil - 100% Natural,
    1 1/2 c Enchilada Sauce (green Las Palmas),
    2 cans of kidney beans with juice
    (uncooked) Chicken Breast, no skin, 1 1/2 lbs (24oz)
    1 onion chopped
    1-2 tsp chilli powder
    1 tsp cumin
    2 celery stalks chopped

Directions

Pour Enchilada sauce and tomatoes into bottom of crockpot. Add beans, celery, onion and spices. Stir to combine. Place chicken on top. Cover and cook on low 7-8 hours..
Optional:You can top it with Shredded cheese and sour cream when served. These calories are not added in.

Number of Servings: 6

Recipe submitted by SparkPeople user KISS04BAM.





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Member Ratings For This Recipe

  • This is a lovely recipe. It got my (not healthy) boyfriend salivating. I used much less chicken. Next time I plan to use more spices and less sauce, as we like our chili thicker. Still, I'm VERY loyal to my family chili recipe - but I'm going to make this chili sometimes too now - 3/23/11

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  • Excellent!!! I made it with black beans instead of pinto beans and used salsa verde instead of green enchilada sauce. - 1/24/11

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