Chicken Enchilada Chili

Name: Chicken Enchilada Chili Recipe
Yield: 5
Ingredients: 16 oz Tyson boneless skinless chicken breast; 1 cup El Paso Red Enchilada Sauce (by DGOLDBERG77); 1 serving canned rotel tomatoes (by MILDOLLARSMILE); 1 cup Hormel Vegetarian Chili with Beans (247 g); 0.5 cup Bush's Black Beans; 1 cup kernels Yellow Sweet Corn Frozen; 1 cup Swanson Chicken Fat Free Chicken Broth Less Sodium; 16 tbsp Low fat cream cheese; 0.25 tbsp *McCormick ground cumin (by CHGOMOMMA); .75 tsp Paprika; 1.5 tbsp Chili powder

Number of Servings: 5

Ingredients

16 oz Tyson boneless, skinless chicken breast 1 cup El Paso Red Enchilada Sauce (by DGOLDBERG77) 1 serving canned rotel tomatoes (by MILDOLLARSMILE) 1 cup Hormel Vegetarian Chili with Beans (247 g) 0.5 cup Bush's, Black Beans 1 cup kernels Yellow Sweet Corn, Frozen 1 cup Swanson Chicken Fat Free Chicken Broth Less Sodium 16 tbsp Low fat cream cheese 0.25 tbsp *McCormick ground cumin (by CHGOMOMMA) .75 tsp Paprika 1.5 tbsp Chili powder

Directions

Crockpot on low for 6 hours, then add cream cheese in the last 20 minutes

Serving Size: Makes 5 1.5 cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user TRW7894.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 345.0
Total Fat: 12.6 g
Cholesterol: 78.9 mg
Sodium: 956.6 mg
Total Carbs: 28.3 g
Dietary Fiber: 5.2 g
Protein: 30.7 g

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