Chicken Enchilada Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups shredded chicken, 2 cans diced tomatoes, 2 cans black or pinto beans, 1 can of corn or 1.5 cups frozen, 3 celery stalks and 1 onion, diced, 1 can enchilada sauce, 2 tsp chili powder, 1 tsp cumin. (check enchilada sauce for hidden gluten)
don't drain the beans or tomatoes, add every thing to the crock pot for 6-8 hours on low, closer to 8 hours if you're using anything frozen.
Number of Servings: 12
Recipe submitted by SparkPeople user TJCSMLEWIS.
Number of Servings: 12
Recipe submitted by SparkPeople user TJCSMLEWIS.
Nutritional Info Amount Per Serving
- Calories: 154.4
- Total Fat: 3.2 g
- Cholesterol: 52.0 mg
- Sodium: 445.6 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 3.9 g
- Protein: 16.7 g
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