Chicken Enchilada Chilli
- 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 chopped1-2 tsp chilli powder1 tsp cumin2 celery stalks chopped
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.
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.
Nutritional Info 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
Member Reviews
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ELIZABETH_SKY
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