Chicken Enchilada Chili (PAR)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 328.1
  • Total Fat: 3.6 g
  • Cholesterol: 75.0 mg
  • Sodium: 1,064.3 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 10.7 g
  • Protein: 37.7 g

View full nutritional breakdown of Chicken Enchilada Chili (PAR) calories by ingredient


Chicken Enchilada Chili Chicken Enchilada Chili
Number of Servings: 6


    1 1/2 pounds chicken (boneless & skinless, OR fish out the bones and skin after about 4 hours)
    1 1/2 cups prepared enchilada sauce (read labels carefully if avoiding gluten)
    2 chopped celery stalks
    2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)
    2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
    1 onion, diced (or 1 tablespoon dried, minced onion flakes)
    1-2 teaspoons chili powder
    1 teaspoon cumin


Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.

Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones. I then stirred the chicken back into the pot.

Serve with shredded cheddar cheese and a dollop of sour cream, if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user PARWARP11.

TAGS:  Poultry |