Slow-Cooker Cheesy Chicken Enchilada Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
20 ounces Chicken Breast (cooked), no skin, roasted 1.8 cup Beans, black 1.8 cup Yellow Sweet Corn, Canned 1.25 cup La Victoria Enchilada Sauce 2 tsp Old El Paso Taco Seasoning 4 serving 2 percent shredded cheddar cheese (1/4 c)
1. Add cubed chicken, taco seasoning, enchilada sauce to crock pot.
2. Drain and rinse the corn and black beans, add to crock pot and mix all ingredients together.
3. Cook on low for 8 hours or high for 4 hours.
4. Before serving add 1 cup of shredded cheese and stir well.
5. Feel free to add sour cream, additional cheese and/or tortilla chips for even more tasty results
Serving Size: 1- 1 1/2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user DSEWARD22.
2. Drain and rinse the corn and black beans, add to crock pot and mix all ingredients together.
3. Cook on low for 8 hours or high for 4 hours.
4. Before serving add 1 cup of shredded cheese and stir well.
5. Feel free to add sour cream, additional cheese and/or tortilla chips for even more tasty results
Serving Size: 1- 1 1/2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user DSEWARD22.
Nutritional Info Amount Per Serving
- Calories: 226.1
- Total Fat: 6.0 g
- Cholesterol: 43.9 mg
- Sodium: 435.3 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 4.4 g
- Protein: 24.1 g
Member Reviews